Casseroles, Pasta, Rice.. S
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Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
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Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Fish
Salsa Chicken Casserole*, By: Keith Sansevere, February 16, 2016
Santa Fe Chicken, By: Sarita – Cross Posted in Lighter Fare, Weight Watchers
Sausage Alfredo Lasagna*, By: Shaunda McDonald-Willey, June 15, 2018
Sausage & Apple Scramble Supper*, By: Hazel Dacombe, September 19, 2014
Sausage & Garden Vegetables in the Pot*, By: Natalie Voreis, September 1, 2016
Sausage, Peppers and Pasta*, By: Evelyn Barton, August 30, 2014, Courtesy of Paula Deen
Sausages & Peppers Casserole*, By: MaryJo Powell. May 16, 2014
Sausage & Pepper Pasta*, By: Tamyra RiselikethePhoenix Murphy
Sausage & Spinach Tortellini, By: Madeline DiDonato, November 16, 2014
Sausage Macaroni*, By: Jessica Conol
Schwan's Frozen 6-Cheese Tortellini*, By: Peggy Miller-Stephens, October 25, 2015
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Fish
Shepherd’s Pie (American) with Mashed Cauliflower*, By: Jill Silvius, April 19, 2015
Shepherd’s Pie*, By: Janet Wulf, September 30, 2015
Shepherd’s Pie*, By: Cassie Lyons, February 15, 2015
Shepherd’s Pie*, By: Leanne Lollis, January 20, 2015
Shepherd’s Pie*, By: Aurelia Dougan McCollom
Shepherd's Pie, Easy, - Ninja Recipe Book
Shepherd’s Pie - Lentil*, By: Jessica Wyman, March 19, 2018
Shepherd's Pie Topped with Garlic Mashed Sweet Potatoes*, By: Marie Mastracci
Shepherd's Pie with Ham, By: Betty Link Jordan, April 23,2014
Shredded Hash Brown Casserole (A Peppery Twist)*, By: Allana Alla Sverbil, May 19, 2015
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Fish
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Fish
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Fish
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Shrimp, Broccoli Cheese & Rice Casserole*, By: George Johnson, August 2, 2016
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Fish
Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
Silver Dollar City's Harvest Skillet #2*, By: Aurelia Dougan McCollom, October 10, 2019
Simple Pasta Dinner*, By: Abby Jacobson, December 26, 2014
Skillet Penne With Zucchini & Spinach*, By: Dolly Schwartz, August 23, 2016
Slow Cooked Ham, Potatoes & Green Beans*, By: Laurel Stiffler, July 11, 2015
Smoked Sausage Cassoulet*, By: Julie Stiles Simpson, February 22, 2015
Smothered Burritos
Sour Cream Noodle Bake*, By: Amanda Book, September 15, 2014
Southwest Turkey & Bacon Polenta*, By: Michelle Williams, July 26, 2017
Spaghetti, By: Elizabeth Holmes, October 28, 2014
Spaghetti Aioli with Cherry Tomatoes*, By: Kathleen S Cicchirillo, September 16, 2016
Spaghetti & Boneless Chicken, By: Terri Noble, July 24, 2014
Spaghetti & Meat Sauce*, By: Gwendolyn Catton, June 5, 2016
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Spaghetti & Meatballs*, By: Michelle Bowers Gebers, July 29, 2014, Easy Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
Spaghetti & Meatballs, By: Nancy Rothermel, September 9, 2014
Spaghetti & Meatballs for Two, By: Kathy D. Munsey, August 21, 2015
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Spaghetti & Sauce*, By: Janis Joseph Koester, May 17, 2015
Spaghetti & Sauce, By: Tracy McCollom Giles - Cross Posted Sauces I-Z
Spaghetti & Sausages, By: Cheryl Worthy, October 14, 2016
Spaghetti – Baked, By: Cheryl Worthy, July 9, 2015
Spaghetti – By: George*, By: George Johnson, August 25, 2016
Spaghetti Chicken Bake*, By: Dawn Marie Schneider-Malecek
Spaghetti Dinner*, By: Karen Strahl Malone
Spaghetti Lasagna from Leftovers*, By: Bonnie Smith, January 11, 2019
Spaghetti Macaroni, It's more like Goulash, By: Beth Rowand Knight
Spaghetti Pie*, By: Allana Alla Robinson, May 8, 2016
Spaghetti Pie, By: Lois Kastl, August 21, 2015
Spaghetti Pie - Taste of Home, August 21, 2015
Spaghetti Tacos*, By: Jennifer Parker, June 11, 2015
Spaghetti (using Rotini) & Italian Sausages*, By: Nora Brumlow Ross, July 28, 2017
Spaghetti with Great Value Pork Italian Style Meatballs*, By: Kelli Austin, August 9, 2015
Spaghetti with Italian Sausage*, By: Cheryl Koehler, September 16, 2014
SpaghettiO's - Homemade*, By: Suzanne Donohue, February 22, 2017
Spanish Rice*, By: Bonnie Smith, March 28, 2018
Spanish Rice, By: Dennis Becraft, July 11, 2017
Spanish Rice, By: Chris Jankowski, June 18, 2015
Spicy Pasta*, By: Aimee-Miguel Alejandro, March 23, 2015
Spicy Sausage Pasta*, By: Shawntel Womack, October 30, 2014
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in WW
Spicy Sausage Pasta*, By: Madeline DiDonato
Spinach & Cheese Ravioli with Meatballs*, By: Lancelot Lisa Manchester, June 2, 2018
Spinach & Cheese Stuffed Tortellini*, By: Trish Obrien, September 22, 2014
Spinach Artichoke Pasta*, By: Beth Hanway Jensen, April 20, 2016
Spinach Pesto Pasta*, By: Wendy Phillips Czech
Spinach Spaghetti*, By: Sandra Autry Campbell, February 17, 2015
Spiral Pasta Dinner*, By: Tammy Ullrich
Spring Rice Pilaf, Slow Cooker, By: Deborah Phelps Bondeson Matthews
Steak & Cheese Ravioli*, By: Jamika Helem, October 17, 2018
Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Stouffer's Tuna Noodle Casserole, Single Serve, By: Tammy Ullrich, August 20, 2014
Stuff - (Similar to Shepherd’s Pie)*, By: Catherine Hiestand Keller, September4, 2015
Stuffed Shells, By: Bonnie Martin, July 19, 2015
Super Easy Supper*, By: Dawn Marie Schneider-Malecek
Swedish Meatballs & Medium Shells with Alfredo Sauce*, By: Karen Menjivar-Vallejo, January 24, 2017 – Cross Posted in Fast & Easy
Sweet Potato Enchilada Casserole*, By: Jessica Christovich Sanderson, March 24, 2017
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Fish
1 box tricolor pasta I use Barilla
1- 16 oz package frozen mix vegetables which includes
(carrots, peas, string beans, corn & sometimes depends
on the brand lima beans)
*1 6 oz can pink or red salmon
Cumin to taste (I don’t measure)
(sometimes I use curry powder or Garam Masala instead
of Cumin)
a little milk which helps the cumin etc blend in better
4 oz or more of shredded sharp cheddar cheese
a little EVOO to keep it moist
* sometimes I use chick peas as the protein instead of the Salmon
Directions:
Add everything including the pasta. Set Oven to 325° and stir occasionally adding liquid as needed, (at least 2 cups water or broth). Bake about 20-25 minutes. Just before taking it out, add the topping and cook about 5 minutes more or so. Now, it won't come out crispy on top, but you can transfer to an oven proof dish and put the topping under the broiler for a few minutes.
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Salsa Chicken Casserole*, By: Keith Sansevere, February 16, 2016
This is the first time I'm making this and I'm converting it from a regular oven/casserole dish recipe I found, so I may adjust this for time and temperature in the future. The rice wasn't completely done so I may increase the time I think.
Ingredients:
1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
1- 15 ounce can black beans, drained and rinsed
1- 16 ounce jar salsa
1 cup chicken broth
1½ teaspoons ground cayenne pepper
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
3 large chicken breasts
1 cup shredded cheese blend
2 green onions, sliced (optional)
Directions:
1. In the Ninja pot, add the rice, black beans, corn, salsa, chicken broth, cayenne pepper, oregano, salt & pepper. Stir to combine.
2. Submerge the chicken breasts into the liquid as far as possible.
3. Set the Ninja to the Oven setting of 350°F, and cook for 35 minutes, or until the rice is tender and the liquid has been absorbed, stirring occasionally.
4. Turn off the Ninja and sprinkle with cheese. Once cheese is melted, top with green onions if desired, serve and enjoy.
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Santa Fe Chicken, By: Sarita Sarita – Cross Posted in Lighter Fare, Weight Watchers
Taken from Skinnytaste.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1½) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans, drained
8 oz frozen corn
¼ cup chopped fresh cilantro
14¼ oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Ninja crock. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
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Sausage Alfredo Lasagna*, By: Shaunda McDonald-Willey, June 15, 2018
Ingredients:
1 lb. ground Italian sausage
8 oz. package sliced mushrooms
1 tsp. minced garlic
8-10 oven ready lasagna noodles, broken into 2-inch pieces
24 oz. alfredo sauce
1½ cups water
6 oz. bag baby spinach
1 cup shredded mozzarella/Parmesan mix cheese
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add sausage, mushrooms and garlic. Cook until sausage is brown and mushrooms are tender.
Cover meat mixture with broken noodle pieces. Pour the alfredo sauce and then the water over the top. Cover. Turn the Ninja to Oven and bake dry at 350°F, for 20 minutes. Stir in spinach, top with cheese and replace lid until cheese is melted.
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Sausage & Apple Scramble Supper*, By: Hazel Dacombe, September 19, 2014
Ingredients:
1 packet of good quality pork sausages
1 large onion (roughly chopped)
2 small eating apples, (cored and cut into chunks)
1 cup of frozen mixed vegetables
1 cup of new potatoes (cut into large dice)
2 chicken stock cubes
1 tin of baked beans (barbecue ones are good too)
2 cups water
Directions:
Brown the sausages in the Ninja on Stove Top High. Add the chopped onions and lightly fry. Add all the other ingredients. Stir. Place the lid and cook on Stove Top Medium for 30 minutes or until the liquid is a "soupy" consistency.
I served with crusty bread and butter.
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Sausage & Garden Vegetables in the Pot*, By: Natalie Voreis, September 1, 2016
The entire garden is in the pot! (These were fresh vegetables, use what you have on hand)
Ingredients:
1 lb smoked sausage, cut in chunks
6-8 potatoes, cut in chunks
1 bag baby carrots
1 lb green beans
1 large onion, cut in chunks
Worcestershire sauce – to taste
30 oz box beef broth
seasonings of choice
Directions:
Turn the Ninja to Stove Top High. Sauté the sausage and onion in the Worcestershire sauce. Add the broth, seasonings, and vegetables. Turn the Ninja to Slow cook Low for 4 hours.
This is similar to: Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
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Sausage, Peppers and Pasta*, By: Evelyn Barton, August 30, 2014, Courtesy of Paula Deen
Ingredients:
1 Tbs. vegetable oil
1- 14 oz package of smoked sausage. Sliced in 1/2 " slices. I used Turkey smoked sausage)
1 red, 1 yellow and 1 green pepper
1 sweet onion
2 tsp minced garlic
1- 28 oz canned crushed tomatoes
1 tsp Creole seasoning (made my own)
½ tsp red pepper (I left this out)
¼ tsp salt
1- 16 oz package of penne pasta cooked according to package directions, and kept warm. (I only had rigatoni. (I did use my stove and made it ahead of time.)
Directions:
I put the 1 Tbs. oil in Ninja on Stove Top High and cooked the sausage until brown. About 6 minutes. I added the peppers, onions and garlic and cooked until soft. About 7-8 minutes. Stir in the Creole seasoning, salt and red pepper, if you use it and the crushed tomatoes. Toss gently till coated. I reduced the heat to Stove Top Medium until heated through. You can garnish with fresh parsley if you like.
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Sausages & Peppers Casserole*, By: MaryJo Powell. May 16, 2014
Ingredients:
2 lbs fresh sausage (can use turkey, honey garlic or Italian) cut links in 2
1 med onion quartered and sliced
1 bell pepper, corded, seed and cut into 1" wide strips
1 lb green beans, halved (I used frozen)
1- 14 oz can diced tomatoes
3 cloves chopped garlic
2 Tbs. chopped basil leaves
1 tsp dried oregano
¼ tsp crushed red pepper flakes or 1 tsp roasted red pepper flakes
¼ tsp black pepper
8 oz mushrooms (either button or halved big ones)
Shaved parmesan - for garnish (optional)
Directions:
On Stove Top High brown sausages, stirring occasionally, add onions, peppers and cook until tender. Add remaining ingredients except for mushrooms and beans. Turn Ninja to 350° and bake for 30-40 minutes. After 20 minutes add beans and mushrooms. Serve over rice.
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Sausage & Pepper Pasta*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
½ lb bow tie noodles
1 green pepper, sliced and chopped
1 onion, sliced and chopped
3 tablespoons of minced garlic,
1 shallot, chopped
1- 8 oz package sliced mushrooms
Directions:
First I boil about ½ pound of bow tie noodles (you can use whichever kind you prefer). Drain the pasta and set aside. Slice and chop one whole green pepper, one whole onion, 3 tablespoons of minced garlic, one whole chopped shallot, and a package of sliced mushrooms. Put the Ninja Stove Top High. Sauté the mixture of onions, garlic, shallots, green peppers and sliced mushrooms. Remove and set aside. Take sausage links without the casings and brown in same pot. Just before sausage is done, add in the sautéed mixture. Once everything is done, toss in the pasta. Coat generously with provolone/mozzarella cheese mixture. Cover ninja and turn to oven setting of 350° for 10 minutes to melt cheese. Turn off Ninja and enjoy!
**Added comments** Tamyra RiselikethePhoenix Murphy
In this recipe I used a homemade sausage by "Black's". I ordered it online from foody direct. Quite honestly, I would have preferred it with regular store bought sausage such as bulk sausage or like Johnsonville's sausage.
I used a little olive oil. Not much, just about a tablespoon full. My sausage didn't have a lot of grease so draining it was easy.
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Sausage & Spinach Tortellini, By: Madeline DiDonato, November 16, 2014
Ingredients:
20 oz tortellini
32 oz chicken broth
15 oz can of diced tomatoes
5 oz can of evaporated milk
3 sausage links, diced
1 tsp minced garlic
1 Tbs. dried oregano
10 package fresh spinach
Salt & pepper, to taste
1 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High. Add oi and brown sausage. Add garlic & cook for 1 minute with sausage. Add broth, tomatoes, & oregano. When it boils, lower to Stove Top Medium or Low and cook for 15 minutes. Add salt & pepper to taste. Add tortellini & cook on Stove Top High according to package directions. Add milk & spinach 2 minutes before tortellini is done. (I ripped spinach into smaller pieces).
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Sausage Macaroni, By: Jessica Conol Ingredients:
1 lb Jennie O Turkey Breakfast sausage roll (mild) or whatever brand you prefer
1 small onion (chopped)
2 cloves garlic (diced)
1- 24 oz jar spaghetti sauce
24 oz water ( I used the spaghetti sauce jar as measurement
1 can fire roasted garlic and onion tomatoes
1½ cup small elbow macaroni
1 bay leaf (optional, my mom put this in and I thought it was weird but it gave it flavor.) Directions:
Extra spaghetti sauce might be needed if you want a not so thick sauce
garlic salt (taste your food before you add extra salt, it depends on your taste.
Heat Ninja to Stove Top High, and brown sausage. Add onions and garlic. Cook for a couple of minutes. Add your spaghetti sauce, jar water, can tomatoes, macaroni, and bay leaf. Cover. Switch to Oven 350° for 15 minutes. Stir often, check macaroni for tenderness. When the macaroni is tender, turn off the Ninja. Season it with garlic salt, if needed. I checked it after 10 minutes and the sauce thickened up so I added half a jar of spaghetti sauce more because I like it a saucier.
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Schwan's Frozen 6-Cheese Tortellini*, By: Peggy Miller-Stephens, October 25, 2015
Ingredients:
½ bag Schwan's 6 Cheese Tortellini*
½ bag Schwan's Italian style meatballs*
2½ cups spaghetti sauce
2- 4 oz cans sliced mushroom
2 cans of water
Mozzarella - topping
Directions:
Add all of the ingredients to your Ninja. Stir gently. Turn to the Oven setting of 300°F for 35 minutes. Stir occasionally to keep from sticking. When cooked, sprinkle with Mozzarella over the top. Very tasty.
*package sizes are:
Six Cheese Tortellini
#846 Serves 9
2 lb. resealable bag
Italian Style Meatballs
#432 Serves 9
1.75 lb. resealable bag
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Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Fish
Ingredients:
1 pound of bay scallops, the small ones
1 pound of shrimp, raw or already cooked
1 package crab meat, crumbled
2-15 oz cans of white clam sauce
1 lb of linguini
1- 26 oz jar of pasta sauce, your choice of flavor
4 cups of water
Grated cheese, optional
Directions:
Turn your Ninja to Stove Top High and sauté scallops for just a few minutes. Add remaining ingredients. Turn to Oven setting of 300° for 25 minutes. Stir gently, occasionally. When done, sprinkle with grated cheese, if desired. Enjoy. ** Added comment - Next time instead of the spaghetti sauce we thought we would try a can of petite tomatoes and some seasonings.
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Shepherd’s Pie (American) with Mashed Cauliflower*, By: Jill Silvius, April 19, 2015
Ingredients:
1 head cauliflower, cut into small florets
2-3 cloves garlic, minced
3-4 Tbs. milk
1-2 Tbs. butter
2-3 Tbs. sour cream
freshly ground pepper
1 lb ground beef
1 medium onion, chopped
1 tsp Italian seasoning
1 can (14.25 oz) condensed vegetable beef soup
1 cup mild cheddar cheese
Directions:
1. Set Ninja for steam cook 15-20 minutes. Place cauliflower florets on rack and sprinkle garlic over top. Place in Ninja and steam until tender.
2. Remove cauliflower to medium bowl and add milk, butter, sour cream, and pepper. Mash until reaching desired consistency.
3. Discard water from Ninja and set to Stove Top High. Add ground beef and onion. Cook until beef is brown and onion translucent. Drain.
4. Stir Italian seasoning and soup into ground beef mixture. Place in multipurpose pan and press down.
5. Cover with cauliflower, sealing to edge of pan.
6. Place multipurpose pan on rack and cook in Ninja at 350° for 25-30 minutes. Sprinkle cheese over top and continue cooking for an additional 5-10 minutes.
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Shepherd’s Pie*, By: Janet Wulf, September 30, 2015
Ingredients:
1 lb ground beef
½ onion, chopped
thyme & garlic – to taste
1- 14 oz can carrots, drained
1- 14 oz can corn, drained
1- 14 oz can green beans, drained
1 packet gravy
1- 6 oz can tomato paste
mashed potatoes - (I use the dried flakes because they're easy!)
1 cup of shredded cheese – your choice
Directions:
Turn your Ninja to Stove Top High and brown the seasoned meat and onion. Drain any excess grease. Turn to Stove Top Low. Add the carrots, corn and green beans. Prepare the gravy packet as directed and add the tomato paste. Stir well. Add to the meat mixture. Stir gently. Place your lid as it cooks. Prepare the mashed potatoes. Stir in the cheese and stir until melted. Top the mixture with the potatoes, and continue heating until hot. About 10 minutes. Turn off your Ninja and let it rest a few minutes.
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Shepherd’s Pie*, By: Cassie Lyons, February 15, 2015
Ingredients:
1 lb ground meat (I used chicken)
2 whole carrots, diced
2 stalks celery, diced
¼ lb fresh green beans, cut
½ box fresh mushrooms, cut
4 tablespoons garlic parmesan seasoning, divided
1 box of Green Giant steamable creamed spinach (microwaved 6 minutes)
Cauliflower, cooked and mashed
1 cup of your favorite cheese or cheese blend, shredded
1- 32 oz box stock
Directions:
Dice and boil the cauliflower in stock to cook and soften. Reserve broth from cooking. Add garden veggie cream cheese. Remove from Ninja.
On Stove Top High brown meat and drain any excess liquid if needed. Add carrots, celery, green beans, and mushrooms. Cook and add garlic parmesan seasoning and creamed spinach that has been prepared in the microwave. Mix together with some reserve stock; (½-1 cup or more) and let simmer. Top with mashed cauliflower. Add shredded cheese. Turn your Ninja to Oven setting at 350°F for 30 minutes to get bubbly. It turned out really good.
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Shepherd’s Pie*, By: Leanne Lollis, January 20, 2015
Shepherd’s pie (poor man’s pie) turned out awesome.
Ingredients:
1 pound ground turkey
1 small green bell pepper diced
½ onion, diced
1 can corn
1 can green beans , (I had French cut)
1 can cream of mushroom soup
A couple dashes Worcestershire
1 Tbs. crushed garlic (I use the jar stuff)
1 Tbs. parsley
Season salt (to taste)
Salt and pepper
Shredded cheese
Prepared mashed potatoes
Directions:
Turn your Ninja to Stove Top Medium. Soften bell pepper and onion. Stir in garlic. Add ground turkey and brown. Add Worcestershire, season salt, salt, pepper, and veggies Stir in the soup and mix well.
Gently spread on mashed potatoes (love leftover mashed potatoes for this, as long as you have enough). Sprinkle on some cheese and add a little more pepper to the top (if you like). Turn your Ninja to oven 300° for 25-30 minutes. So yummy! The bottom had a little crust to it, but I was experimenting with the temperature.
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Shepherd’s Pie*, By: Aurelia Dougan McCollom
Ingredients:
1 lb ground beef
1 onion, diced
1- 16 oz bag frozen mixed vegetables, thawed
Salt & pepper to taste
1 tsp Worcestershire sauce
½ cup beef broth, (I use 1 tsp beef base to make mine)
***
Mashed Potatoes:
4 chopped garlic cloves or jar equivalent
2½-3 lbs of potatoes, diced
1½-2 cups water
½ cup sour cream
4 Tbs. butter
Salt & pepper to taste
1 cup cheddar cheese
Directions:
If you have 1 Ninja: Start your potatoes & garlic in the Ninja pot. Turn to Oven setting of 350° for 30 minutes. Using a Teflon potato masher, mash the potatoes in the crock. Add sour cream, salt, pepper, & butter. Add ½ cup of the cheddar cheese. Take out of the crock and place in a bowl. Wash out the crock.
Beef mixture: Turn the Ninja to Stove Top High. Break up and brown the ground beef and diced onion. Add Salt and pepper to taste. Once browned, add thawed mixed vegetables, Worcestershire sauce, and beef broth. Let cook about 15 minutes, until vegetables are cooked through. Top with mashed potatoes to cover. Add the remaining cheddar cheese to the top. Switch to Oven setting 350° for 15 minutes. The cheese should be melted and your dinner bubbly. You can then switch to Buffet setting to hold if needed.
If you have 2 Ninja’s: You can start the potatoes and beef at the same time. Works GREAT!!! I then washed the pot that had the potatoes, inserted the wire rack and started the Sister Schubert Frozen Dinner Rolls for 15 minutes. 375°. Dinner was AWESOME! And everything was done at the same time!
*Added comment by Allana Alla Robinson - I used a mix of broccoli, cauliflower, and carrots instead of mixed vegetables.
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Shepherd's Pie, Easy*, - Ninja Recipe Book
Ingredients:
1½ lbs ground turkey or lean ground beef
2 tsp. steak seasoning
1 bag frozen mixed vegetables (corn, peas, carrots, green beans)
2 Tbs. all-purpose flour
6 cups prepared mashed potatoes
1 cup cheddar cheese
Directions:
Add turkey to pot and sprinkle with seasoning. Set to Stove Top High. Cook uncovered 5 minutes or until turkey is browned, stirring often. Stir in vegetables and flour. Cook uncovered 5 minutes, stirring occasionally.
Spread potatoes over turkey mixture. Top with cheese. Set Oven to 350° for 20 minutes. Cover and cook until mixture is hot.
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Shepherd’s Pie - Lentil*, By: Jessica Wyman, March 19, 2018
Ingredients:
Potatoes – (enough for your family)
1 cup lentils
2- (15 oz.) cans mixed vegetables
1 packet onion soup mix
spices - to taste
Directions:
Cook the potatoes using the garlic mashed potato recipe. (See directions below.)
During the bake time cook the lentils on your range top.
Next, add the mixed vegetables, onion soup packet & spices to the lentil mixture. Add the mixture to your multipurpose or equivalent size pan. Layer the mashed potatoes over the lentil vegetable mixture to cover. Add the rack to the Ninja and place your pan. Bake for 25 minutes @ 350°F.
(Directions for cooking potatoes)
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs. of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve.
(Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.)
Turn to Buffet to keep warm.
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Shepherd's Pie Topped with Garlic Mashed Sweet Potatoes*, By: Marie Mastracci
Make Garlic Mash Potatoes in Ninja and remove to a separate bowl.
Ingredients:
Cook 2 lbs. ground turkey in the Ninja using Stove Top High
Add 1 onion and cook until softened
Stir in 1 Tbs. of flour and cook
Add ½ tsp ground cinnamon, 1 tbs. Italian seasoning, 2 tsp dry Parsley
Stir and cook a few minutes
Add 1½-2 cups of chopped tomatoes (I added a 14 oz can diced)
I then added 22 oz of frozen vegetables.
Salt and pepper to taste.
Even out the meat mixture in the bottom of the Ninja and place the potatoes on top.
Sprinkle 1 cup of cheddar on top and cook on the Oven setting 350° for 20 minutes.
Next time I think I'll wait until the meat stops bubbling before I add the potatoes. It was delicious!
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Shepherd's Pie with Ham, By: Betty Link Jordan, April 23,2014
The Question!!!
Anyone ever made a "Shepherd’s Pie" with leftover ham??? I have lots of ham left over from Easter. Was thinking about making a 'sauce' of cream of chicken or celery with some sour cream and cheese, heat it to melt cheese and mix, then add in mixed veggies and put in Ninja, a layer of diced ham, then mashed potatoes on top with a little scattering of more shredded cheddar on top. Thinking I should do on "slow cooker" setting for a while until hot thru. I'm afraid baking might crust the bottom or burn. Any thoughts???
And Betty’s recipe……
I made the "Shepherd's Pie" this afternoon. I used frozen peas & carrots mixed with a can of cream of chicken soup and about 2 big Tbs. of sour cream mixed in with it. Put in a glass dish, a layer of diced ham from Easter, and topped with mashed potatoes (instant) and shredded cheddar. Baked at 350° for about maybe 30 minutes until it was hot and bubbly and the cheese had melted. YUM-O!!!! I think I liked it better than regular Shepherd's Pie with the hamburger & tomato sauce / ketchup way. Sorry didn't get a picture!
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Shredded Hash Brown Casserole (A Peppery Twist)*, By: Allana Alla Sverbil, May 19, 2015
Ingredients:
30 oz shredded hash brown casserole
3 lbs lean ground beef
10.5 oz cream of broccoli
8 oz light sour cream
1 cup mild cheddar cheese
1 large green pepper
1 small red pepper
3 jalapeño peppers
Garlic Powder
Ground Black Pepper
Chili Powder
Prep:
Cook ground beef in Ninja using Stove Top High. Drain grease and remove ground beef. Set aside.
Dice 1 small red pepper
Dice 1 large green pepper
Cut 3 jalapeño peppers into circles
Mix together 8 oz sour cream and 10.5 oz cream of broccoli
Recipe:
1) Set ninja to Oven setting of 325°F.
2) Sprinkle olive oil into the base of the Ninja.
3) Layer (bottom to top): ground beef (season with mixture of ground black pepper, garlic powder, and chili powder to taste then mix together then lastly even it out), sour cream and cream of broccoli mixture (even out), 1 cup mild cheddar cheese (even out), diced green and red peppers (even out), jalepeno pepper circles (layer out in rows), then top off with 30 oz shredded hash brown.
Cook time: 35-40 minutes
Serving:
Prior to serving, mix everything together.
Top off with cheese and ketchup
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Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Fish
Ingredients:
1 pound shrimp, cleaned (I didn’t have a full pound of shrimp so used extra bacon)
3-4 slices bacon, crisp
2 Tbs. olive oil
2 Tbs. butter, (I used bacon grease)
1 box thin spaghetti; do not overcook, (I used spaghetti squash)
6-8 cloves garlic,(run through garlic press) also (I used already minced garlic in the jar, about 1 tsp)
salt, pepper, garlic & herb, lemon & herb, parsley & crushed red pepper, season to taste
Directions:
Fix the pasta according to instructions.
Fry bacon in your Ninja. Drain grease except for 2 Tbs. Heat oil, butter and garlic. Add seasonings and cooked bacon. Add shrimp & cook 3 - 5 minutes. Add drained hot pasta and toss.
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Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Fish
Ingredients:
2 green peppers
1 onion
1½ pound of shrimp
1 package of Italian sausage
2 cans diced tomatoes (I use zesty jalapeño)
2 boxes if garlic and olive oil pasta roni
Directions:
On Stove Top High setting: brown peppers, onions and sausage
After browned add tomatoes
Add the pasta (follow the directions on the box) and then add the raw shrimp (I seasoned with dill, paprika and garlic salt) cook on Stove Top High until it boils and then to Stove Top Low for about 20 minutes. We have a family of 6 and we love leftovers that's why I made so much. You could half the recipe.
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Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Fish
Ingredients:
1 lb linguini – (I used spaghetti)
1 jar Bertolli Alfredo Sauce
I can petite diced tomatoes, with juice
4 cups water
1 lb Shrimp (I used thawed, frozen that had already been peeled and deveined)
Crushed Red Pepper, to taste – (I used ¼ tsp, more should have been used)
Directions:
Layer pasta, tomatoes, and sauce in your Ninja. Pour water over the top. (I poured some of the water into the sauce jar to rinse it out before adding it to the Ninja.
Turn you unit to the Oven setting of 350° for 30 minutes.
Stir regularly to keep pasta from sticking together. After the pasta softens, add the crushed red pepper. About 7 minutes before time is up add the shrimp and stir.
I suggest serving in bowls with garlic or crusty breads to enjoy all of the sauce.
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Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag shrimp frozen - easy peel, cleaned & deveined - 26-30 count
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Salt and ground black pepper
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt, 1 tsp olive oil, and red pepper flakes.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the shrimp and sauté both sides (just until pink). Do not overcook. Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding more olive oil, salt and pepper (to taste) and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on Oven setting 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently. When pasta is al dente, return shrimp, and stir. Replace the lid. Turn off the Ninja. The heat will warm the shrimp. Serve.
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Shrimp, Broccoli Cheese & Rice Casserole*, By: George Johnson, August 2, 2016
Ingredients:
2 bags of extra large shrimp
2 cups instant rice
1- 32 oz. bag broccoli florets
4- 10 oz. cans Campbell's cheesy broccoli soup
Directions:
Used about 5 cups of water to cook broccoli. And can be a soup or dont add milk to make a casserole depends on your preference
Turn the Ninja to Stove Top High. Add about 5 cups of water and cook the broccoli to your liking. When cooked, remove.
Add 2½ cups of water to the Ninja pot. Turn to Stove Top Low. Add the rice. Cover and cook for 10 minutes. Return the broccoli. Add the shrimp and the Campbell's cheesy broccoli soup. Heat until bubbly. This make a naice casserole dish. If you prefer, add 3 cans of milk to make it thinner and into a soup.
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Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Fish
Ingredients:
1 qt half and half
4 Tbs. cream cheese
1 cup good grated parmesan
2 tsp garlic powder
2 sticks unsalted butter
2 bags frozen precooked baby shrimp
Linguine, or your favorite pasta
Directions:
Melt butter and add cream cheese. When soft, add half and half, parmesan cheese and garlic powder. Add shrimp. Simmer for 15-20 minutes on Stove Cook Low until thick. When starting to thicken up, add your shrimp. Add salt and pepper to taste. Serve over linguine pasta.
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Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
Ingredients:
1½ lbs skin-on red potatoes, Size “B” quartered (8-12 potatoes)
1- 15 oz can cut green beans, undrained
1- 15 oz can golden corn, undrained, or 10 oz frozen corn
1 green pepper, cut into chunks
1 onion, cut up into chunks
½ lb ham pieces
½ lb pork loin pieces
2 lb cooked smoked sausage, cut ½” pieces, or a little larger
Paprika, garlic powder, Cajun spices, salt and pepper to taste
your favorite cooking oil
Directions:
Feel free to increase amounts, and add your favorite vegetables, but you won’t need to increase the liquid. The can liquids should be enough. Put potatoes, green pepper, onions, oil, & seasonings in a Ziploc bag, or sealed bowl and toss to coat. Let it sit in refrigerator to marinate for at least an hour. (Mine was 4 hours.)Heat a small amount of oil in your Ninja using the oven setting, 425°. Brown the sausage, ham & pork. Stirring occasionally. (I fixed these separately, and removed each to a bowl.) Brown potatoes, stirring occasionally, when almost done, add the onion and green pepper at the last to soften. Since the potatoes are large enough they are easy to separate from the marinade to fix first. Add corn and green beans with liquid from the cans. Add meat back to the Ninja and more Cajun seasonings if you like. We like spicy food, so I added more. Stir. Reduce heat to 325° and set for 20 minutes. Lid on. Turn to Buffet setting to hold if needed. ALSO>>>>> You can add a chicken breast, or thighs. Just cut into pieces and brown like the other meats. This is one of those recipes you can "make your own!" Let me know how you like it. It's a favorite around here!
**Added comment** I changed things up a bit on my "Silver Dollar City's Harvest Skillet: I left out the green beans and green pepper, (left the other ingredients,) and added sautéed Brussels Sprouts! Roasted the potatoes and onions and only used chicken breast and sausage. Both browned. After it was put together, I set it to Slow Cook Low for 1 hour and now it is on Buffet until dinner. Sister Schubert rolls will be fixed in Ninja #2. OMG.. this is so tasty!!!
I used Slow Cook setting because it was already hot from browning so I just heated it a little more. Then let the Buffet setting keep it hot without over cooking.
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Silver Dollar City's Harvest Skillet #2*, By: Aurelia Dougan McCollom, October 10, 2019
This makes half a pot. 4 Servings
Ingredients:
6-8 skin-on red potatoes, Size “B” quartered
1- 15 oz. can golden corn, drained, or 10 oz. frozen corn
1 green pepper, cut into chunks
1 onion, cut up into chunks
½ lb. cooked chicken breast or thighs - diced
12 oz. package smoked sausage, cut ½” pieces, or a little larger
Mrs Dash seasonings - to taste
Chili powder, garlic powder, Cajun spices, salt and pepper -to taste
1-2 Tbs. - your favorite cooking oil
Directions:
Feel free to increase amounts, and add your favorite vegetables.
Put the potatoes, Mrs Dash and oil in a Ziploc bag, or sealed bowl and toss to coat. Do the same for the green pepper and onion in a separate bowl.
Turn your Ninja multicooker to Stove Top High to pre-heat. Heat for 7-9 minutes. Add the oil. After a minute, add the sausage to sear on both sides. When brown, add the chicken. Stirring occasionally. Remove to a bowl. Roast the potatoes, stirring occasionally, when almost done, add the onion and green pepper to roast. When done, return the meat to the Ninja. Add the corn, chili powder, garlic powder, salt, pepper and Cajun seasonings. Stir. Reduce heat to Slow Cook Low for 1 hour, or use the Oven setting of 325° for 20 minutes. Lid on. When hot, turn to Buffet/AutoWarm setting to hold if needed. This is one of those recipes you can "make your own!" Let me know how you like it. It's a favorite around here!
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Simple Pasta Dinner*, By: Abby Jacobson, December 26, 2014
Ingredients:
1 lb ground beef, browned with minced onion and garlic to taste
Salt & pepper
Italian seasoning
½ lb uncooked macaroni
2 cups water
24 oz pasta sauce of your choice
Directions:
Brown the hamburger with all the seasonings on Stove Top High. Add the macaroni, water, and sauce and switch to Stove Top Medium until macaroni was tender. Stir frequently to keep from sticking.
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Skillet Penne With Zucchini & Spinach*, By: Dolly Schwartz, August 23, 2016
Ingredients:
1 good sized zucchini
1- 16 oz box penne
1- 24 oz pasta sauce
1½ cups water
½ - 6 oz bag of spinach
1 cup mozzarella
½ cup ricotta
¼ cup Parmesan
1 Tbs. oil
Directions:
Dice the zucchini into bite size cubes. Turn the Ninja to Stove Top High. Add the oil. Cook the vegetables until softened, but not mushy.
Add the penne, sauce and water.
Cover. Turn to the Oven setting of 350°F, for about 20 minutes, or until penne is tender.
Turn off the Ninja pot. Stir in the spinach. Mix cheeses in a bowl and spoon over mixture.
Cover and let stand.
Next time I will add some spices to the pot with the sauce.
This is a take on the skillet lasagna in the Ninja book.
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Slow Cooked Ham, Potatoes & Green Beans*, By: Laurel Stiffler, July 11, 2015
Ingredients:
4 cups fresh green beans*
4 cups red potatoes quartered, (not peeled)
½ large onion, sliced in rings
1½ lbs ham steak, cubed
1 cup water
Mrs Dash table blend, to taste
Salt, to taste
Directions:
Pour water into the pot. Add the vegetables and ham. Put salt and Mrs dash on top. Stir gently to mix together.
Turn your Ninja to Slow Cook Low for 6-7 hours. You can serve with sliced tomatoes and cucumbers.
*You can use frozen green beans but it is not nearly as good.
I must say that cooking this in the ninja is SO MUCH better because of how the flavors blend.
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Smoked Sausage Cassoulet*, By: Julie Stiles Simpson, February 22, 2015
Smoked Sausage Cassoulet - yummy!! You can use chicken in lieu of pork.
Ingredients:
2 bacon slices
2 cups chopped onion
1 tsp dried thyme
½ tsp dried rosemary
1½ tsp minced garlic (jar kind)
½ tsp salt
½ tsp black pepper
2- 14½ ounce cans diced tomatoes (no salt added), drained
2- 15 ounce cans great northern beans (reduced sodium), rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1 inch cubes
13 ounce package smoked turkey sausage, cut into slices and cut the slices in half
Shredded Parmesan cheese
Directions:
1. Cook bacon in Ninja on Stove Top Medium until crisp, remove and crumble once cool. Add onion, rosemary, thyme and garlic to bacon drippings in Ninja; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper & tomatoes; bring to a boil. Remove mixture from Ninja, place in small bowl.
2. Place half of beans in a large bowl, mash with potato masher until chunky. Add remaining half of beans, pork and sausage; stir well. Place ½ of bean mixture in Ninja, top with ½ of tomato mixture. Repeat layers. Cover and cook on Slow Cook Low for 3 hours. Serve in bowls, top with shredded Parmesan. For thicker consistency let cassoulet stand 20-30 minutes before serving.
**Added comment by: Aurelia Dougan McCollom - Cassoulet (French pronunciation: [ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.**
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Smothered Burritos, By: Aurelia Dougan McCollom
This recipe is actually similar to my “Mexican Lasagna Recipe (My Favorite)”, You can use the baking instructions to fix the "Smothered Burritos."
Ingredients:
2 lbs stew meat (or cubed beef)
1 (20 oz) can mild red enchilada sauce
2 beef bouillon cubes
½ can refried beans
5-7 large flour tortillas (warmed)
1½ cups shredded cheddar cheese
Directions:
Preheat Ninja for 5-10 minutes on Stove top High; (or you can just use Oven setting 325°). Add ground beef and onion and cook until meat is no longer pink. Add garlic; cook 1 minute longer. Drain, if necessary. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper. Turn to Oven setting, 325° and cook for about 30 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.
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Sour Cream Noodle Bake*, By: Amanda Book, September 15, 2014
Ingredients:
1¼ lb ground chuck
1- 15oz can tomato sauce
½ tsp salt, & ground black pepper, (or to taste)
8 oz egg noodles
½ cup sour cream
1¼ cup small curd cottage cheese
½ cup green onion
1 cup grated sharp cheddar cheese
Directions:
Prepare noodles al dente. Remove water. Next, turn your Ninja to Stove Top High and brown the meat. Drain any grease. Add the tomato sauce and seasonings and simmer.
In a separate bowl, mix sour cream, cottage cheese, chives. Add salt & pepper to taste. To this mixture, add the noodles and stir gently.
Remove meat mixture from the Ninja.
Add ½ of the noodle mixture on bottom, followed by ½ of the meat mixture, and finally ½ of the cheese. Repeat steps for one more layer.
Turn your Ninja to 325° for 20 minutes. After the 20 minutes of baking, the unit will turn off after 2 minutes. Turn to Buffet setting until you are ready to eat.
**Added comment by: Aurelia Dougan McCollom – the easiest way to drain grease from the Ninja is to place the lid under the front and back feet of the Ninja handles so it tips it to one side. Using a spatula, scoop the meat to the high end and the grease will drain. I use paper towels with my tongs to absorb the grease. Some members use a turkey baster, I feel that is too messy. Remove lid and add continue with your recipe. **
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Southwest Turkey & Bacon Polenta*, By: Michelle Williams, July 26, 2017
Ingredients:
4 slices bacon, cut into 1 inch pieces
1 pound ground turkey
½ onion, finely diced
1 jalapeño, seeded and diced
3 cloves garlic, minced
1 tablespoon sherry vinegar
1 teaspoon ancho chile powder, freshly ground, if possible
½ teaspoon cumin, ground
½ teaspoon oregano
½ teaspoon smoked paprika
sea salt and freshly ground black pepper, to taste
2 roma tomatoes, diced
8 leaves swiss chard, cut into 1 inch ribbons
2 tablespoons extra virgin olive oil, divided
1 (18 ounce) roll pre-cooked polenta, cut into 8 slices
4 ounces cheddar jack cheese, finely shredded
1 tablespoon fresh cilantro, minced
Notes / Directions:
Turn the dial on the Ninja Cooking System to Stove Top High. Preheat for 3 minutes.
Add the bacon to the cooker and cook for 7 minutes, stirring with a wooden spoon or other non-scratching utensil to break up any pieces sticking together. Add the ground turkey and cook until turkey is no longer pink, about 8 minutes. Add the onion and jalapeño and cook another 5 minutes, stirring, then add the garlic and cook another minute. Pour in the sherry vinegar and seasoning ingredients, and stir to combine, then add the diced roma tomatoes and swiss chard ribbons. Place the lid on the cooker and cook 10 minutes, stirring once halfway through the cooking time.
Open the cooker and remove the turkey & bacon mixture to a bowl. Cover with aluminum foil to keep warm. Add the extra virgin olive oil, and then lay in the polenta slices in one layer. Cook the slices for 4 minutes on each side until browned, flipping with a non-scratching spatula. Top the polenta slices with the shredded cheddar jack after flipping.
Transfer 2 polenta slices to each plate and top with a generous portion of the turkey & bacon mixture. Sprinkle with minced fresh cilantro and serve. Enjoy!
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Spaghetti, By: Elizabeth Holmes, October 28, 2014
Ingredients:
12 oz elbow macaroni
24 oz jar Barilla roasted garlic pasta sauce
4 cups water
Directions:
Oven 300º for 30 minutes.
Very good and easy.
** Betty is my older sister. (I’m a youngster!). I bought her a Ninja from the Kohl’s sale. She doesn’t have face book, but she is sure liking her Ninja! Aurelia
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Spaghetti Aioli with Cherry Tomatoes*, By: Kathleen S Cicchirillo, September 16, 2016
Ingredients:
1 lb. regular spaghetti or any type of pasta you like
¼ tsp. of dried garlic or powdered garlic - ( use more if you like)
1/8 cup of olive oil
Fresh parsley
Fresh oregano
Fresh basil
I didn't measure the herbs just add to your taste. You can also use dried herbs
1 cup of cherry tomatoes( use more if you like tomatoes.)
Grated cheese to your taste. I used probably about ¼ cup
4 cups of water
Directions:
(I started with 4 cups of water but had to add 2 cups more).
Add water, oil, spaghetti, herbs and garlic to the Ninja pot. Turn the Ninja to the Oven setting of 300°F and cook for 30 minutes. Keep checking spaghetti and stirring about every 10 minutes. You may need to add more water. Check spaghetti for doneness and cook longer if needed. About 2 minutes before cooking time is up add tomatoes and cheese. Top with grated cheese when serving.
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Spaghetti & Boneless Chicken, By: Terri Noble, July 24, 2014
I made the spaghetti in my ninja tonight. But instead of meatballs I cooked boneless chicken (seasoned with basil, salt and pepper) on the Stove Top High setting. Once that was done I drained the fat; added ¾ cup dry red wine then added remaining water, sauce and pasta. Cook according to the directions for the spaghetti in the Ninja Cookbook.
Turn your Ninja to Oven setting of 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.)
Delish. I wish I thought to take a picture!
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Spaghetti & Meat Sauce*, By: Gwendolyn Catton, June 5, 2016
I used the recipe from the cookbook for spaghetti and meatballs, but made meat sauce instead of meatballs. I added a can of Italian diced tomatoes, chopped onion, and a can of mushrooms ... wayyyy yum !!
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
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Spaghetti & Meat Sauce*, By: Aurora Mandy, March 20, 2016
Ingredients:
1 lb hamburger
minced garlic, to taste
2- 24 ounce jars spaghetti sauce
1½ jars water
Seasonings: garlic salt, pepper, bay leaf, onion, to taste
1 lb spaghetti
Directions:
Turn the Ninja to Stove Top High. Brown the beef.Drain any excess grease if necessary. Add the sauce and water. Use the seasonings to taste. Bring to a boil, and add the spaghetti. Stir frequently and cook until softened and tender, about 12 minutes. It came out perfectly! (I did have to put the lid on the top to get the sauce to boil at first).
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Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
*Added comment by: Lisa Leab Andrews - I substituted frozen cavatelli for the spaghetti, using only 2 cups of water. The dinner was delicious.
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Spaghetti & Meatballs*, By: Michelle Bowers Gebers, July 29, 2014, Spaghetti & Meatballs, Easy*, Ninja Recipe Book
Home made meatballs – 1 lb ground chuck (I didn't have sausage or I'd have done half and half)
2 eggs
1 tsp Garlic powder
1 tsp Basil
Pinch of cumin
½ cup Italian style bread crumbs (or until the mix forms a nice ball and doesn't stick to sides of bowl). Mix and roll into balls.
Green pepper, mushrooms, onions - optional
1 lb spaghetti
4 cups water
1 - 24 oz can of Hunt's spaghetti sauce
Directions:
Turn your Ninja to Stove Top High and brown the meatballs. Add onions, green peppers and mushrooms and cook for about 5 more minutes. Then add the spaghetti, water, and spaghetti sauce. Turn your Ninja to the Oven setting of 300° for 25 minutes. Stir occasionally. It was perfect!
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Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
**Added comment By: Hazel Dacombe - I wanted to try this, but I didn't have any meatballs. However, in the freezer I had some cooked beef bolognaise sauce, so I defrosted that and used it instead, along with the dried spaghetti, two cups of water and a jar of tomato sauce. I just put everything in together for 25 minutes. It was lovely.
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
I make it exactly like the spaghetti and meatball recipe out of the cookbook but use frozen sliced sausage!
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Spaghetti & Meatballs, By: Nancy Rothermel, September 9, 2014
I add one pound of pasta, 6 cups of stock (chicken, veg. or beef) the sauce and meatballs, and set the oven setting at 325°. Then, I watch it closely, and stir it pretty frequently after the first 10 minutes. That keeps the pasta from sticking together, and also keeps anything from burning to the bottom or sides of the pot. Good luck!
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Spaghetti & Meatballs for Two, By: Kathy D. Munsey, August 21, 2015
The first question I asked when I joined this group was if the Spaghetti and Meatballs recipe could be adjusted for 2 people. I have followed the suggestions and this is what works for me.
Love spaghetti in my Ninja 3-in-1, best spaghetti ever.
Ingredients:
2½ cups water
2 cups spaghetti sauce
4 oz spaghetti – (2 servings of spaghetti (as measured in a spaghetti serving size measuring tool)
frozen meatballs (I use 8, but you can use as many as you like)
¼ cup sugar (totally optional, I like my sauce a little sweeter)
Directions:
Add all of your ingredients. Turn your Ninja to the Oven setting of 300°F for about 30 minutes. Stirring occasionally to avoid sticking and scorching. Add more water, a little at a time while stirring if necessary.
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Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Made the easy yummy Ninja spaghetti and meatballs. I used the 'freshened' up jar sauce I posted earlier. (recipe follows – Aurelia)
Ingredients:
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
4 cups of water
¾ box of gluten free spaghetti noodles
14 meatballs
Udis gluten free baguettes, split and topped with garlic Parmesan butter - optional
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 300°F, for 25 minutes. Stir the noodle occasionally to prevent it clumping or sticking. It turns out great every time! This batch tasted a bit better and fresher from my additions to the sauce.
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
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Spaghetti & Sauce*, By: Janis Joseph Koester, May 17, 2015
Ingredients:
1 lb. pasta
4 cups water
2- 24 oz. jars spaghetti sauce
1- 14 oz. can diced tomatoes
2 cans mushrooms
1½ pounds ground beef
large onion, chopped
seasonings, to your taste
Penzey's Italian seasoning
Directions:
Turn your Ninja to Stove Top High and brown meat with onion. Drain excess grease. Turn to the Oven setting of 350° and add the rest of the ingredients. Reduce to 250°F for 30 minutes total. Stir occasionally to keep from sticking.
Depending on the consistency of your spaghetti sauce you may have to let it rest for a few minutes after cooking.
With the extra liquid it also reheats well without drying out. YUM!
****
Spaghetti & Sauce, By: Tracy McCollom Giles – this recipe has gotten many great reviews for accuracy
Ingredients:
2- 24 oz jars sauce
5 cups water
frozen meatballs or cooked ground beef
1 lb spaghetti noodles
Directions:
Add 2 jars of sauce, 5 cups water, frozen meatballs or ground beef, 1 lb spaghetti noodles to your Ninja. Turn Oven Setting 350°. Bring to boil. Turn to Stove Top Medium, continue to stir occasionally. If it continues to boil, turn to Stove Top Low. Cook 20-25 minutes. PERFECT every time... Well, for me anyway :)
****
Spaghetti & Sausages, By: Cheryl Worthy, October 14, 2016
Ingredients:
1 pack of hot Italian sausages - (there were 5 in the pack)
oil
2 Tbs. butter
1 large onion, sliced
garlic powder, salt, pepper, herbs – to taste
1 tsp sugar
1 bay leaf
1 tsp butter
15 oz can stewed tomatoes
1lb spaghetti
4 cups water
Directions:
Cut the sausages into about 1 inch pieces. Turn the Ninja to Stove Top High. Add the oil with the 2 Tbs. of butter. Brown. Add the sliced onion and saute until sausage is cooked and onions are tender. Drain the excess grease. Season with the garlic powder, salt, pepper, herbs, sugar, bay leaf, and butter.
Add the stewed tomatoes, spaghetti, and water.
Turn the Ninja to the Oven setting of 300°F and let it cook for 25 minutes, stirring frequently.
It came out delicious.
****
Spaghetti – Baked, By: Cheryl Worthy, July 9, 2015
A while back I asked about converting my baked spaghetti into a ninja recipe. Well I FINALLY tried it. It came out so great. The ingredients are spaghetti, water for the spaghetti, canned tomatoes, sharp cheddar cheese, a little butter, salt n pepper to taste. That's it.
I ended up using crushed tomatoes instead of whole (husband bought wrong thing, sigh) but it came out wonderful.
Ingredients:
1 lb spaghetti
3 cups water
1- 28 oz can crushed tomatoes
2- 8 oz blocks sharp cheddar, shredded
2 Tbs. butter
Salt & pepper - (I used seasoned salt)
Directions:
Add all of the ingredients to your Ninja. Set to the Oven setting of 300°F for 25 minutes. Stir occasionally.
It came out a little wet, but it dried up to perfect consistency after sitting a few minutes.
****
Spaghetti – By: George*, By: George Johnson, August 25, 2016
Ingredients:
2 lbs ground beef
½ large green pepper, chopped
½ large sweet pepper, chopped
½ small container of fresh mushrooms, sliced
1 small can sliced black olives
½ can of stewed tomatoes
1- 45 oz. jar of Ragu tomato sweet basil sauce
1- 45 oz. jar of Ragu garden style sauce
Salt – to taste
Pepper – to taste
Oregano – to taste
Italian seasoning – to taste
Garlic powder – to taste
1- 16 oz. box Barilla spaghetti noodles – or spaghetti brand of choice
2 bay leaves
Directions:
I cooked the spaghetti in salt water first drained and put in ziploc bag so I could move it around so the noodles wouldn't stick together.
Next the sauce:
Turn the Ninja to Stove Top High. Add the ground beef, onions, and peppers. Season with salt and pepper. When beef is cooked, drain any excess grease if necessary. Add the remaining ingredients except spaghetti. When bubbly add the spaghetti. Reduce the heat to Stove Top Low, allowing noodles to soak in the sauce. Remove bay leaves before serving.
All together about an hour prep and cook time.
Enjoy.
****
Spaghetti Chicken Bake*, By: Dawn Marie Schneider-Malecek
Ingredients:
1 bag Tyson grilled & ready chicken breast strips
2 cans chicken broth
2 cans green beans
1 can cream of mushroom soup
1 box raw spaghetti noodles
4 cups water
Directions:
Turn your Ninja to Oven setting of 350°. Cover and bake for 30 minutes. Top with Durkee onions. Bake uncovered for another 10 minutes....... kids inhaled it, that's always a good sign
****
Spaghetti Dinner*, By: Karen Strahl Malone
Ingredients:
1 box of spaghetti, broken in half
3 cups homemade spaghetti sauce
1 can of pizza sauce
1 small can of mushrooms (there were mushrooms in my sauce also)
3 cups of water
¼ cup Parmesan cheese
1 cup mozzarella cheese
Directions:
Stir and cook on Oven setting at 300° degrees for 30 minutes, stirring occasionally. When the 30 minutes were up, I stirred in the Parmesan and mozzarella cheeses. I turned to buffet setting to keep it warm for a while. Looks really good folks, but I'm not ready to eat yet. I just tried it. It's yummy! Only problem is I live alone, so I'll be eating it for a while....lol
****
Spaghetti Lasagna from Leftovers*, By: Bonnie Smith, January 11, 2019
Ingredients:
Leftover cooked spaghetti with some sauce mixed into it
Extra spaghetti sauce
Mozzarella cheese shredded
Ricotta cheese
1 egg
Parmesan cheese, grated
Parsley
Garlic
Salt
Directions:
Mix ricotta cheese, egg, Parmesan cheese, parsley, garlic and salt. Set aside. Spray the Ninja multipurpose pan or similar in size pan or oven proof dish. Spoon some sauce onto bottom. Place a layer of the pasta (I heated the pasta some to make easier to move around), the ricotta cheese mixture and mozzarella cheese. Put dollops of sauce on top. Repeat but don’t end with sauce on top, end with the mozzarella cheese. Cover with aluminum foil. Place on rack in Ninja pot. Turn to the Oven setting of 300°F, for about an hour. Increase to 350°F, for about 20 minutes. Remove and place under your broiler to crisp up top. Serve with some extra sauce on top and more Parmesan cheese. This was a great meal. No leftovers from this meal. We had leftovers for lunches the following day.
****
Spaghetti Macaroni, It's More Like Goulash, By: Beth Rowand Knight
My macaroni turned out great. First I browned ground chuck and a few onion flakes on Stove Top High heat in ninja crock. When it was brown, I removed it with slotted spoon. Poured grease out of pot. Add water and macaroni to pan. Stir, then bake at 250° on Oven setting for 10 minutes. No need to pour water off. (Because I was adding tomato juice and my homemade (canned catsup) and about 2 Tbs. brown sugar and ground chuck back to the macaroni in the pot, I decided not to cook macaroni the additional 5 minutes. I just let it finish cooking as my sauce was heating up.) Yum.
My mother in law taught how to make this. She canned her own catsup (too thin to use as regular catsup). She called it spaghetti, but always used macaroni. In my upbringing, spaghetti was always the long skinny pasta. So I gave this the name spaghetti macaroni. It's more like goulash I guess. I too make this catsup. Either from tomatoes I grow or using institutional size can of tomato sauce.
**Added comment By: Aurelia Dougan McCollom – Beth also has her “Catsup” recipe in the DIY, CANNING Files.
**Added comment By: Beth - I use the catsup recipe in this Spaghetti Macaroni recipe. I brown meat & onion first in the Ninja, remove grease, then pour in 4 cups of water, a quart of tomato juice, an 8 oz. jar of the catsup (from my recipe) and 3 cups of macaroni. I turn my Ninja to 300°F and for 25 minutes. It turns out great every time. The sauce thickens up on its own.
****
Spaghetti Pie*, By: Allana Alla Robinson, May 8, 2016
Ingredients:
1 pound lean ground beef (90% lean)
2 bundles of scallions, chopped
1 medium sized green bell pepper, diced
2- 28 oz cans diced tomatoes
1- 14.5 oz can diced tomatoes with green chilis
1 can (6 ounces) tomato paste
1 crushed red pepper flakes
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
1 lb spaghetti, cooked and drained
1 tablespoon butter, melted
2 eggs, beaten
2 cups parmesan cheese
8 Tbs. ricotta cheese
2 cups mozzarella cheese
Directions:
Cooking prep wise, we used the no drain method to cook the spaghetti. Remove from the Ninja and combined it with 2 cups parmesan cheese, 2 cups mozzarella cheese, and 2 eggs (which I beat beforehand), and 1 Tbs. unsalted butter. Add in the diced tomatoes and tomato paste.
Cooking wise, we put in a little bit of olive oil into the Ninja pot then cooked the ground beef on Stove Top High. Drain excess grease. Season with salt, ground black pepper, garlic powder, and red pepper flakes. Turn the Ninja to Stove Top High. Add the scallions & green bell pepper with the ground beef. Let it cook together for 4-5 minutes. Turn the Ninja to the Oven setting of 425°F. Add the pasta and tomato mixture to the ground beef. Stir gently. Gently place the 8 Tbs. ricotta cheese on top. Gently submerge it under the tomato juice which will form. Cook for 15 minutes. Prior to serving, gently stir to spread the melted cheese.
It was very close to overflowing, but it didn't. We were super hungry so we didn't even give it a chance to cool down and thicken. It had a soupy appearance.
****
Spaghetti Pie, By: Lois Kastl, August 21, 2015
Ingredients:
½ cup finely grated bread crumbs
2/3 cup evaporated milk
1/3 cup finely chopped onions
2 teaspoons of Italian seasoning
¼ teaspoon ground black pepper
1 teaspoon of salt
1 lb of lean ground beef
1 tablespoon butter
¼ cup of mozzarella cheese
1 egg, beaten
pasta sauce – possibly 20-24 oz (amount depends on your taste)
½ cup of shredded mozzarella cheese
1 lb spaghetti
Directions:
To a mixing bowl, add the bread crumbs into a mixing, evaporated milk, chopped onions, Italian seasoning, ground black pepper and salt. Mix well. Add the ground beef. Mix well. Turn your Ninja to Stove Top High and brown meat. Drain any excess grease. Press to sides and bottom.While the meat is cooking, make your spaghetti. When spaghetti is cooked, drain it and pour it into the pot it was cooked in. Add a tablespoon of butter and mix it until it’s melted. Sprinkle on ¼ cup of mozzarella cheese as well as a beaten egg. To the Ninja, add the pasta sauce over the meat mixture to cover. Add the spaghetti and top with about 1 cup more sauce. Sprinkle cheese on top. Bake at 350°F, 20-30 minutes until heated through.
**Optional directions:
Once meat was browned, press onto the bottom and up the sides of the multipurpose pan that has been coated with cooking spray. Top with spaghetti. Sprinkle with mozzarella cheese.
Place the rack in your Ninja and then the multipurpose pan. Turn to the Oven setting of 350° for 20-30 minutes. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
****
Spaghetti Pie - Taste of Home, August 21, 2015
Ingredients:
1 pound lean ground beef (90% lean)
½ cup finely chopped onion
¼ cup chopped green pepper
1 cup canned diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
¼ cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
½ cup shredded part-skim mozzarella cheese
Directions:
1. In your Ninja, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
2. In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of the multipurpose pan that has been coated with cooking spray. Top with cottage cheese and beef mixture.
3. Place the rack in your Ninja and then the multipurpose pan. Turn to the Oven setting of 350° for 20-30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
**Added comment By: Aurelia Dougan McCollom – Instead of using the multipurpose pan, use the Ninja pot. How about meat along the bottom and sides of the pot, then spaghetti in the center. Top with more meat and bake. Top with cheese, and melt. Sounds good to me!
****
Spaghetti Tacos*, By: Jennifer Parker, June 11, 2015
Ok, so if you have kids, this is a super fun recipe!! The only part I made in my Ninja was the ground beef/spaghetti sauce. I made the noodles on my stove top (this is why I need a second Ninja!! 100 degrees in KC today and I had to fire up the stove top...ugh!!!). Anyway...these are 'spaghetti tacos'. I got the idea from a show my kiddos watch (iCarly).
Ingredients:
1 lb of ground beef
1- 24 oz can of spaghetti sauce
1- 16 oz package of spaghetti
taco shells
shredded cheese
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef. Drain the excess grease and spaghetti sauce. Stir to heat. Turn your Ninja to Buffet/Warm setting to keep. While using the Ninja, the spaghetti was boiling on my range top. When done to your liking, drain. Serve it on taco shells. Top with shredded cheese and your favorite taco garnishes. This is such a favorite in our house!!
****
Spaghetti (using Rotini) & Italian Sausages*, By: Nora Brumlow Ross, July 28, 2017
Ingredients:
1 lb. rigatoni.
4 cups water
45 oz. jar spaghetti sauce
red pepper flakes – to taste
1 package Italian sausage – amount for your family
Directions:
Turn the Ninja to Stove Top High. Add the rigatoni and water. Cook for 10-12 minutes, stirring occasionally until al dente. Remove most of water. Add the spaghetti sauce, sausage and red pepper flakes. Stir well. Simmer on Stove Top Low for 10-15 minutes, stirring occasionally until the noodles are at desired tenderness.
*Added comment – I decided to "boil" the noodles first because I don't like the spaghetti sauce tasting like pasta water (only drawback in my opinion).
**Added comment by: Aurelia Dougan McCollom – This dinner was made in an RV. The sausages were browned outside. You, however can brown them in the Ninja using Stove Top High. Remove, wipe out the Ninja and proceed with cooking the pasta. Add the sausage when the sauce is added.
****
Spaghetti with Great Value Pork Italian Style Meatballs*, By: Kelli Austin, August 9, 2015
Ingredients:
16 oz bag Great Value Pork and Parmesan Italian Style Meatballs at Wal-Mart, (sold in the meat department)
1-24 oz jar pasta sauce
2 jars water
¼ cup white wine
1 lb spaghetti
Directions:
Turn your Ninja to the Oven setting of 375°. Place the rack in the pot and add the meatballs. Cook for 30 minutes. Remove the rack and meatballs, and wipe the pot. Add the sauce, water, wine, spaghetti and meatballs. Turn your Ninja to the Oven setting of 300° for 25 minutes. Stir occasionally. (Add a little water as needed during stirring). We all really liked them and the picky eater said for me to never cook spaghetti any other way.
*****
Spaghetti with Italian Sausage*, By: Cheryl Koehler, September 16, 2014
Ingredients:
½ pound spaghetti noodles
1- 24 oz can spaghetti sauce
¼ cup chopped onion
½ can water
1 package Italian sausage
Directions:
Turn your Ninja to Stove Top High and brown sliced sausage and onion in a little butter. Add spaghetti sauce, water & noodles and cook on Stove Top Medium until noodles done. Stir frequently to keep noodles from sticking.
****
SpaghettiO's - Homemade*, By: Suzanne Donohue, February 22, 2017
Tasty, quick and easy.
Ingredients:
26 oz. can tomato sauce
2 cans tomato soup
2 soup cans milk
1 can water (adjust ratio of water and milk to your liking)
1 tsp Granulated garlic
1 tsp onion powder
2 cups cheese shredded (I used a mix of Velveeta, extra sharp cheddar and grated parmesan/romano)
9 oz. ring shaped pasta
1 package skinless hot dogs (8), cut into coins (optional)
Directions:
Turn the Ninja to Stove Top Medium/High. Bring sauce, soup, milk, water, onion and garlic powder to a boil. Stir often. Reduce heat to Stove Top Low. Stir in cheese until melted. Add pasta and simmer for 20 minutes or until pasta is cooked to your liking on Stove Top Low. Stir to prevent sticking. Stir in hot dogs and serve. I want to try it with the tiny meatballs next time.
****
Spanish Rice, By: Dennis Becraft, July 11, 2017
Ingredients:
1 pound of smoked cheddar cheese sausage, sliced lengthways; then slice the half lengthways; then cut into small pieces
2 cans (14½ ounces each) diced tomatoes, undrained
4 cups water
2 cups uncooked converted rice
1 cup salsa
1 medium onion, chopped
½ cup green pepper, chopped
½ cup red pepper, chopped
1- 4 ounce can chopped green chilies
1 envelope taco seasoning (I used medium)
Directions:
Add all of the ingredients to your Ninja. Cover. Turn to Slow Cook Low and cook for 3-4 hours, stirring occasionally. Test rice periodically for tenderness.
Enjoy!
*Added comment - I found out for me a little hot sauce when plated was very good. I will try a hotter taco seasoning next time.
****
Spanish Rice*, By: Bonnie Smith, March 28, 2018
Ingredients:
2 Tablespoons olive oil
½ large onion, diced
3 cloves garlic minced
1 small Serrano pepper, seeded and diced or jalapeno pepper (omitted-didn’t have either on hand)
1½ teaspoons cumin
1 teaspoon Kosher salt
¼ teaspoon pepper
1 cup long grain rice
2 Tablespoons tomato paste
2 cup chicken broth
¼ cup fresh cilantro chopped (I used my dried cilantro from my garden)
lime juice
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add garlic, onion, pepper and rice. Cook until rice changes to a nice orange/golden color. Add tomato paste and broth. Reduce the heat to Stove Top Low. Place the lid. Cook until tender, about 20 minutes. Stir occasionally during this time. If needed add more water or broth (I let the steam from the lid go back in so as not to add any more). Stir in cumin, salt, pepper and cilantro. Sprinkle with some lime juice, stir again. Serve.
All spices are to taste.
****
Spanish Rice, By: Chris Jankowski, June 18, 2015
Ingredients:
1 lb ground beef
2 Tbs. butter
1 box Spanish Rice-A-Roni
1 medium Onion
2 Tablespoons of Extra Virgin Olive Oil
Salt & Pepper to taste
1- 16 oz. can of Stewed Tomatoes
Directions:
Turn your Ninja to Stove Top High and saute the onion in olive oil until translucent. Brown your ground beef with the onions. Season with slat and pepper. Drain excess grease when browned. Remove beef. Wipe Ninja.
Leaving the Ninja on Stove Top High add butter. Brown the rice/noodle from Rice-A-Roni package. Mix the browned ground beef with the rice. Set to Stove Top Medium. Add the seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally. The last 5 minutes add the entire can of stewed tomatoes, undrained. Turn off. Let sit 3-5 minutes until the rice finishes cooking. As a single guy I easily got 4 meals with this. Adding a salad and buttered rolls.
****
Spicy Pasta*, By: Aimee-Miguel Alejandro, March 23, 2015
Ingredients:
1 lb Hamburger
1 lb Italian sausage
onion and green pepper, diced
1 box pasta
1 jar spaghetti sauce
1- 28 oz can mild Ro-Tel tomatoes
2 cups water
Directions:
Turn your Ninja to Stove Top High and brown meats, onion and peppers. Add remaining ingredients and stir to mix. Turn your Ninja to the Oven setting of 325°F for 30 minutes!
****
Spicy Sausage Pasta*, By: Shawntel Womack, October 30, 2014
Ingredients:
Spicy Sausage Pasta
1 Tbs. olive oil
1 lb smoked sausage
1½ cups diced onion
2 cloves garlic, minced
2½ cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
¾ cup heavy cream
8 oz Bowtie pasta
½ teaspoon salt and pepper, each
1 cup Mexican blend cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to Ninja on Stove Top Medium/High heat until just smoking. Add sausage and onions and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover and reduce heat to Stove top Low. Simmer until pasta is tender, about 20 minutes.
3. Turn to Oven setting of 325°F, stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Bake until cheese is melted, about 3 minutes.
****
Spicy Sausage Pasta, By: Madeline DiDonato
Ingredients:
1 Tbs. olive oil
1 lb smoked sausage
1½ cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
½ cup heavy cream
8 oz penne pasta
½ teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
Directions:
Turn your Ninja to Stove Top High. Add oil. Add sausage and onions and cook until lightly browned. Add garlic and cook until fragrant, about 30 seconds.
Turn to Oven Setting 325°. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Place lid. Cook for 25 minutes, stirring occasionally. Stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Cook until cheese melts.
****
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in WW
This was so easy and yummy! I don't really measure when I'm experimenting so bear with my measurements...
Ingredients:
1 lb lean ground beef
1 box whole wheat elbow noodles
Chili powder
Cumin
Tony's creole seasoning
About 3½ cups vegetable stock
About 2 handfuls of Sharp cheddar cheese
(all seasonings to taste)
Directions:
Turn Ninja on Stove Top High. Add beef and some of the seasonings
Once the beef is no longer pink, add the box of elbows, the stock and more of the seasonings.
Cook on Stove Top High with lid on until pasta is tender and juice is gone. Stir occasionally.
Add shredded cheese, turn to warm, and cover until ready to eat
WW recipe
****
Spinach & Cheese Ravioli with Meatballs*, By: Lancelot Lisa Manchester, June 2, 2018
Ingredients:
Bag of frozen meatballs
Bag of frozen spinach & cheese ravioli
2 jars (24 oz. each) 3 cheese past sauce
Links of precooked link chicken, spinach & feta sausage
All above can be adjusted to your favorite flavors/ brands/types.
Directions:
Turn your Ninja to Stove Top High. *Brown the pre-cooked sausages, then cut into slices. Lightly brown the sliced sides. Add your frozen meatballs to stir to mix. Top with 1 jar of sauce & enough water to rinse out the jar. Stir. Switch to Slow Cook High for 4 hours. Add the bag of frozen ravioli & top with the other jar of pasta sauce. Add more water, (depending on how much moisture your ravioli’s & meatballs have) that to thin out and stir. Place lid. This will not take the full 4 hours. Usually 2½ to 3½ hours, depending on the pasta & meatball brands.
*(They were browned whole 1st, then cut in slices/ so the feta doesn't melt out) all same flavor. But if I had those & say a garlic, chicken, sausage I could combine those. I would just stay with the same type of proteins.
****
Spinach & Cheese Stuffed Tortellini*, By: Trish Obrien, September 22, 2014
Turn your Ninja to Stove Top High and brown cut up chicken breast, mushrooms, peppers, onion. Remove all from the pot. Add water and spinach and cheese stuffed tortellini. When pasta was done I drained water added chicken and veggies back then poured Alfredo sauce on top.
**Added comments on cooking by: members: - Petra Webb van Loosbroek - You could cook it with the sauce and add maybe half cup of water which should be gone by the time the pasta is cooked.
Nanci Nottingham - Maybe do a little less water (keeping an eye on it). This way there would be no draining. Also, I would experiment with cooking the beginning items "most of the way" and then adding in water, tortellini, Alfredo, etc. This way there is no "need" to remove the chicken, cook pasta, drain, add chicken back in. This sounds absolutely delicious!! I'm going to have to try it this week!! Thank you!!! Oh, and I'll let you know how it works without removing the chicken and all.
****
Spinach Artichoke Pasta*, By: Beth Hanway Jensen, April 20, 2016
Made this tonight. Got the idea from one of those Tasty videos. It wasn't too bad but could use some tweaking. The recipe called for macaroni noodles, but I substituted rotini. (I wonder if cream cheese would be a good addition). Here's the recipe with approximate measurements; I just kind of threw it together last minute.
Ingredients:
1- 10 oz box frozen spinach
1- 13 oz can artichoke hearts, chopped
2 garlic cloves, minced
2 Tbs. butter
salt, pepper – to taste
3 cups milk
2 cups pasta (I used rotini but macaroni is suggested)
2.5 cups shredded cheese (I happen to have a 3 cheese Mexi-blend)
Directions:
Turn the Ninja to Stove Top Medium/High. Add butter and cook frozen spinach until thawed. Add garlic and heat; add artichokes. Season to taste. Stir in the milk until boiling. Add noodles until coated (maybe 5 minutes; I waited until boiling again. Stir in cheese. Cover. Turn to the Oven setting of 350° for 7 minutes, stirring once or twice. Turn to Buffet/ Warm for about 15 minutes. There was some milk remaining; so you could add a bit less or let sit longer.
****
Spinach Pesto Pasta*, By: Wendy Phillips Czech
Ingredients:
1 lb precooked noodles
1 box frozen spinach
½ cup butter
½ cup (generous) bagged Parmesan cheese (fresh-ish)
1 Tbs. Parmesan (Kraft)
1/2 pint heavy cream
2 Tbs. pesto (used Costco kind)
Directions:
I put the noodles, frozen spinach and butter on Stove Top Medium until the butter and spinach 'melted' and then added everything else. Stir until the cream sort of soaked up and it was 'sticky' from the cheese.
****
Spinach Spaghetti*, By: Sandra Autry Campbell, February 17, 2015
Ingredients:
2-3 Tbs. Olive oil
6-8 Garlic cloves, chopped & minced
1 cup Spinach leaves
Spaghetti, amount needed for your family
½ Tbs. Chili flakes, or to taste
1-2 tsp Oregano/Italian seasoning
¼ cup Grated cheese
Salt & pepper, to taste
Directions:
Cook spaghetti, according to package instructions. Drain spaghetti retaining a little water.
Combine olive oil and garlic in your Ninja using Stove Top Medium. Cook until garlic gets lightly browned.
Add spinach, salt and pepper. Continue cooking tossing it gently until the spinach begins to wilt.
Add pasta, chili flakes and seasoning, mix well so that flavors blend. If the pasta seems a little dry, add a little water. Mix well and transfer to a serving dish. Top with grated cheese, and serve.
****
Spiral Pasta Dinner*, By: Tammy Ullrich
Ingredients:
1 lb of spiral pasta
1¼ cup water
2 cups chicken broth with garlic
1 tsp of salt
1 Tbs. butter
Normandy style vegetables
Directions:
Add pasta, water, broth with garlic, salt and butter in the Ninja. Stir to submerge pasta. Turn your Ninja to Oven setting of 250° for 25 minutes, covered. After cooking 10 minutes stir and add vegetables. Cover and cook for 15 more minutes. Pretty good for a first attempt. Next time I may add Italian seasoning to it. Hubby loved it.
****
Spring Rice Pilaf, Slow Cooker, By: Deborah Phelps Bondeson Matthews
Ingredients:
3 Tbs. butter
2 cups uncooked regular long grain rice
1/3 finally chopped onion
½ tsp salt
3½ cups reduced sodium chicken broth
½ cup water
1 cup julienne carrots
½ cup frozen sweet peas
½ cup finally chopped red bell pepper
1/3 cup slivered almonds toasted
2 Tbs. chopped fresh parsley
Directions:
Turn Ninja to Stove Top High and melt the butter. Add rice, onion and salt and cook for about 8 minutes stirring frequently until rice is lightly golden brown. Stir in broth and water, heat to boiling. Stir in carrots. Make sure all the rice is under liquid and not sticking to sides of cooker. Cover and cook on Stove Top Low for 2 to 2½ hours. Stir in peas and bell pepper. Increase setting to Stove Top High and continue cooking for 15 to 20 minutes until hot. Sprinkle with almonds and parsley. Turn to Buffet setting to hold. Makes 16 servings.
****
Steak & Cheese Ravioli*, By: Jamika Helem, October 17, 2018
Ingredients:
1- 24 oz. jar Alfredo sauce (I would suggest more sauce if you like it saucy or if using the whole bag of ravioli)
Peppers and onions (I used one frozen bag)
½ package of frozen or refrigerated ravioli (I used steak and cheese stuffed ravioli that I found at Aldi! Very tasty)
Grated Parmesan cheese
Directions:
Cook the ravioli according to package directions. (You could use the Ninja but this would add time to overall dish unless you have two Ninjas!)
While the ravioli is cooking, turn the Ninja to Stove Top High. Sauté the peppers and onions. Since they are frozen, you don’t need to add any oil. If you choose to add fresh chopped, add a small amount of EVOO or pat of butter.
After sautéing the veggies for a few minutes, add in the jar of Alfredo sauce and allow to simmer until heated through, stirring as needed.
Drain the ravioli and add them to the sauce in the Ninja. Stir them in gently to coat with sauce. Sprinkle a little grated cheese on top. Turn the Ninja off. Return the lid and just allow a couple of minutes for the grated Parmesan to melt.
(This all came together in less than 20 minutes using literally a few things I found in my freezer and pantry.)
****
Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Add your rice and recommended ratio of water. Plug the vent using aluminum foil, cork, or whatever works best for you. Set the timer for 5 minutes. When the timer alerts you and the 5 minutes are up, the Ninja automatically goes to keep warm. This is just like simmer! Let simmer it for 15 minutes or until rice is done. This makes perfectly sticky short grained rice for rice balls.
****
Stouffer's Tuna Noodle Casserole, Single Serve, By: Tammy Ullrich, August 20, 2014
Preheat your Ninja for 10 minutes @ 350°. Remove the film from the package. Place the tray on the rack. Bake for 1 hour. – Original Instructions- Cook @ 350° for 45 minutes.
****
Stuff - (Similar to Shepherd’s Pie)*, By: Catherine Hiestand Keller, September4, 2015
It's not the prettiest of dinners, but we love it... we call it "stuff" because I was throwing something (like this) together one night when the kids were little.. they asked what I was making and I said, "stuff" because there really was no name for it. They've called it that ever since (and they're in their 30s now! Hahahaha!)
So, I cut up the roast from last night, put in the gravy, drained a can of corn, put that in Ninja and mixed it all together. I pressure cooked the few potatoes I had in the house, and then mashed them up in the stand mixer and put those over the other mixture. Set the Ninja to the Oven setting of 350° and it was heated through in about 25 minutes!
****
Stuffed Shells, By: Bonnie Martin, July 19, 2015
Ingredients:
1 box of large shells
4 cups of meat sauce
2 cups ricotta cheese
1 cup shredded mozzarella
2 Tbs. grated Romano cheese
1 egg
1 Tbs. chopped parsley
Salt/pepper to taste
1 cup water
Directions:
Spread 1 cup of the sauce in the pot. Mix cheeses, egg and seasonings -- stuff uncooked shells placing them on the layer of sauce. Pour rest of sauce on top and pour the water all around the edge. Turn your Ninja to the Oven setting of 250° for 50 minutes. Delish!
(The Spaghetti Sauce is also located in sauce recipes).
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Ingredients:
2 lbs. ground beef
4 cloves garlic, minced (more or less to taste)
2- 28 oz. cans crushed tomatoes
1- 28 oz. can tomato sauce
1 small can tomato paste
2 Tbs. Fresh parsley, chopped
1 Tbs. Sugar
Salt/pepper, to taste
Directions:
Brown beef in a little olive oil on Stove Top High then add garlic and cook a few minutes longer.
Add the remaining ingredients and Slow Cook Low for 6 hours.
NOTE: You can add basil and oregano or some dried hot pepper flakes if you like. Also, my Italian grandmother would add any leftover cooked meats like pork chops, chicken, sausage, steak, etc. The flavor will be delicious!
****
Super Easy Supper*, By: Dawn Marie Schneider-Malecek
Ingredients:
2 lbs hamburger
3 cups water,
bag of noodles,
5 small cans tomato soup
Directions:
Turn your Ninja to Stove Top High. Brown hamburger. Add 3 cups water, noodles, and soup. Turn to Oven setting of 300° for 15 minutes. Turn to Slow Cook Low, for 1 hour then Buffet setting to hold.
****
Swedish Meatballs & Medium Shells with Alfredo Sauce*, By: Karen Menjivar-Vallejo, January 24, 2017 – Cross Posted in Fast & Easy
Ingredients:
4 cups water
1 pound medium shells
1 jar (28 ounces) Alfredo sauce
1 package (24 ounces) frozen Swedish meatballs
Directions:
Pour the water into the Ninja pot. Stir in the pasta, sauce and meatballs.
Turn to the Oven setting of 300°F, for 25 minutes Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. Serve immediately
* This recipe is from the Ninja 3-1 Cooking Inspiration Guide under easy spaghetti and meatballs *
I just substituted everything.
****
Sweet Potato Enchilada Casserole*, By: Jessica Christovich Sanderson, March 24, 2017
This was really good. I make a similar version in the oven with rice that my kids LOVE, and this was almost as good (a little healthier and much faster to prepare!).
Ingredients:
1 Tbs. olive oil
1 small onion, diced
8 oz sweet potato noodles (if you spiralize your own, use the thicker noodle setting. I just ran out of time and bought the pre-packaged ones)
1 Tbs. minced garlic
1 can black beans, drained
1 can corn kernels (frozen also works)
1 can enchilada sauce (I think it was a 14 oz can)
1 cup shredded cheese (I used a Mexican blend, but others would also work)
2 cups cooked chopped chicken (optional - I used some cut-up rotisserie chicken)
Directions:
Turn the Ninja to Stove Top Medium/High. Heat the olive oil and cook the onions for 5 minutes, or until soft. Add sweet potato noodles and cook for 10 minutes. Add garlic and cook for 1 minute. Add remaining ingredients and stir until completely mixed. Reduce the temperature to Stove Top Low. Cook 5-10 minutes until cheese is melted. Served with tortilla chips and sour cream.
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja? Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Fish
Salsa Chicken Casserole*, By: Keith Sansevere, February 16, 2016
Santa Fe Chicken, By: Sarita – Cross Posted in Lighter Fare, Weight Watchers
Sausage Alfredo Lasagna*, By: Shaunda McDonald-Willey, June 15, 2018
Sausage & Apple Scramble Supper*, By: Hazel Dacombe, September 19, 2014
Sausage & Garden Vegetables in the Pot*, By: Natalie Voreis, September 1, 2016
Sausage, Peppers and Pasta*, By: Evelyn Barton, August 30, 2014, Courtesy of Paula Deen
Sausages & Peppers Casserole*, By: MaryJo Powell. May 16, 2014
Sausage & Pepper Pasta*, By: Tamyra RiselikethePhoenix Murphy
Sausage & Spinach Tortellini, By: Madeline DiDonato, November 16, 2014
Sausage Macaroni*, By: Jessica Conol
Schwan's Frozen 6-Cheese Tortellini*, By: Peggy Miller-Stephens, October 25, 2015
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Fish
Shepherd’s Pie (American) with Mashed Cauliflower*, By: Jill Silvius, April 19, 2015
Shepherd’s Pie*, By: Janet Wulf, September 30, 2015
Shepherd’s Pie*, By: Cassie Lyons, February 15, 2015
Shepherd’s Pie*, By: Leanne Lollis, January 20, 2015
Shepherd’s Pie*, By: Aurelia Dougan McCollom
Shepherd's Pie, Easy, - Ninja Recipe Book
Shepherd’s Pie - Lentil*, By: Jessica Wyman, March 19, 2018
Shepherd's Pie Topped with Garlic Mashed Sweet Potatoes*, By: Marie Mastracci
Shepherd's Pie with Ham, By: Betty Link Jordan, April 23,2014
Shredded Hash Brown Casserole (A Peppery Twist)*, By: Allana Alla Sverbil, May 19, 2015
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Fish
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Fish
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Fish
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Shrimp, Broccoli Cheese & Rice Casserole*, By: George Johnson, August 2, 2016
Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Fish
Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
Silver Dollar City's Harvest Skillet #2*, By: Aurelia Dougan McCollom, October 10, 2019
Simple Pasta Dinner*, By: Abby Jacobson, December 26, 2014
Skillet Penne With Zucchini & Spinach*, By: Dolly Schwartz, August 23, 2016
Slow Cooked Ham, Potatoes & Green Beans*, By: Laurel Stiffler, July 11, 2015
Smoked Sausage Cassoulet*, By: Julie Stiles Simpson, February 22, 2015
Smothered Burritos
Sour Cream Noodle Bake*, By: Amanda Book, September 15, 2014
Southwest Turkey & Bacon Polenta*, By: Michelle Williams, July 26, 2017
Spaghetti, By: Elizabeth Holmes, October 28, 2014
Spaghetti Aioli with Cherry Tomatoes*, By: Kathleen S Cicchirillo, September 16, 2016
Spaghetti & Boneless Chicken, By: Terri Noble, July 24, 2014
Spaghetti & Meat Sauce*, By: Gwendolyn Catton, June 5, 2016
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Spaghetti & Meatballs*, By: Michelle Bowers Gebers, July 29, 2014, Easy Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
Spaghetti & Meatballs, By: Nancy Rothermel, September 9, 2014
Spaghetti & Meatballs for Two, By: Kathy D. Munsey, August 21, 2015
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Spaghetti & Sauce*, By: Janis Joseph Koester, May 17, 2015
Spaghetti & Sauce, By: Tracy McCollom Giles - Cross Posted Sauces I-Z
Spaghetti & Sausages, By: Cheryl Worthy, October 14, 2016
Spaghetti – Baked, By: Cheryl Worthy, July 9, 2015
Spaghetti – By: George*, By: George Johnson, August 25, 2016
Spaghetti Chicken Bake*, By: Dawn Marie Schneider-Malecek
Spaghetti Dinner*, By: Karen Strahl Malone
Spaghetti Lasagna from Leftovers*, By: Bonnie Smith, January 11, 2019
Spaghetti Macaroni, It's more like Goulash, By: Beth Rowand Knight
Spaghetti Pie*, By: Allana Alla Robinson, May 8, 2016
Spaghetti Pie, By: Lois Kastl, August 21, 2015
Spaghetti Pie - Taste of Home, August 21, 2015
Spaghetti Tacos*, By: Jennifer Parker, June 11, 2015
Spaghetti (using Rotini) & Italian Sausages*, By: Nora Brumlow Ross, July 28, 2017
Spaghetti with Great Value Pork Italian Style Meatballs*, By: Kelli Austin, August 9, 2015
Spaghetti with Italian Sausage*, By: Cheryl Koehler, September 16, 2014
SpaghettiO's - Homemade*, By: Suzanne Donohue, February 22, 2017
Spanish Rice*, By: Bonnie Smith, March 28, 2018
Spanish Rice, By: Dennis Becraft, July 11, 2017
Spanish Rice, By: Chris Jankowski, June 18, 2015
Spicy Pasta*, By: Aimee-Miguel Alejandro, March 23, 2015
Spicy Sausage Pasta*, By: Shawntel Womack, October 30, 2014
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in WW
Spicy Sausage Pasta*, By: Madeline DiDonato
Spinach & Cheese Ravioli with Meatballs*, By: Lancelot Lisa Manchester, June 2, 2018
Spinach & Cheese Stuffed Tortellini*, By: Trish Obrien, September 22, 2014
Spinach Artichoke Pasta*, By: Beth Hanway Jensen, April 20, 2016
Spinach Pesto Pasta*, By: Wendy Phillips Czech
Spinach Spaghetti*, By: Sandra Autry Campbell, February 17, 2015
Spiral Pasta Dinner*, By: Tammy Ullrich
Spring Rice Pilaf, Slow Cooker, By: Deborah Phelps Bondeson Matthews
Steak & Cheese Ravioli*, By: Jamika Helem, October 17, 2018
Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Stouffer's Tuna Noodle Casserole, Single Serve, By: Tammy Ullrich, August 20, 2014
Stuff - (Similar to Shepherd’s Pie)*, By: Catherine Hiestand Keller, September4, 2015
Stuffed Shells, By: Bonnie Martin, July 19, 2015
Super Easy Supper*, By: Dawn Marie Schneider-Malecek
Swedish Meatballs & Medium Shells with Alfredo Sauce*, By: Karen Menjivar-Vallejo, January 24, 2017 – Cross Posted in Fast & Easy
Sweet Potato Enchilada Casserole*, By: Jessica Christovich Sanderson, March 24, 2017
Salmon Pasta Casserole, By: Arlene Babiskin Gordon – Cross Posted in Fish
1 box tricolor pasta I use Barilla
1- 16 oz package frozen mix vegetables which includes
(carrots, peas, string beans, corn & sometimes depends
on the brand lima beans)
*1 6 oz can pink or red salmon
Cumin to taste (I don’t measure)
(sometimes I use curry powder or Garam Masala instead
of Cumin)
a little milk which helps the cumin etc blend in better
4 oz or more of shredded sharp cheddar cheese
a little EVOO to keep it moist
* sometimes I use chick peas as the protein instead of the Salmon
Directions:
Add everything including the pasta. Set Oven to 325° and stir occasionally adding liquid as needed, (at least 2 cups water or broth). Bake about 20-25 minutes. Just before taking it out, add the topping and cook about 5 minutes more or so. Now, it won't come out crispy on top, but you can transfer to an oven proof dish and put the topping under the broiler for a few minutes.
****
Salsa Chicken Casserole*, By: Keith Sansevere, February 16, 2016
This is the first time I'm making this and I'm converting it from a regular oven/casserole dish recipe I found, so I may adjust this for time and temperature in the future. The rice wasn't completely done so I may increase the time I think.
Ingredients:
1 cup uncooked basmati rice, rinsed
1 cup frozen corn kernels, thawed
1- 15 ounce can black beans, drained and rinsed
1- 16 ounce jar salsa
1 cup chicken broth
1½ teaspoons ground cayenne pepper
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
3 large chicken breasts
1 cup shredded cheese blend
2 green onions, sliced (optional)
Directions:
1. In the Ninja pot, add the rice, black beans, corn, salsa, chicken broth, cayenne pepper, oregano, salt & pepper. Stir to combine.
2. Submerge the chicken breasts into the liquid as far as possible.
3. Set the Ninja to the Oven setting of 350°F, and cook for 35 minutes, or until the rice is tender and the liquid has been absorbed, stirring occasionally.
4. Turn off the Ninja and sprinkle with cheese. Once cheese is melted, top with green onions if desired, serve and enjoy.
****
Santa Fe Chicken, By: Sarita Sarita – Cross Posted in Lighter Fare, Weight Watchers
Taken from Skinnytaste.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1½) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans, drained
8 oz frozen corn
¼ cup chopped fresh cilantro
14¼ oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Ninja crock. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
****
Sausage Alfredo Lasagna*, By: Shaunda McDonald-Willey, June 15, 2018
Ingredients:
1 lb. ground Italian sausage
8 oz. package sliced mushrooms
1 tsp. minced garlic
8-10 oven ready lasagna noodles, broken into 2-inch pieces
24 oz. alfredo sauce
1½ cups water
6 oz. bag baby spinach
1 cup shredded mozzarella/Parmesan mix cheese
Directions:
Turn the Ninja to Stove Top High. Preheat for 5 minutes. Add sausage, mushrooms and garlic. Cook until sausage is brown and mushrooms are tender.
Cover meat mixture with broken noodle pieces. Pour the alfredo sauce and then the water over the top. Cover. Turn the Ninja to Oven and bake dry at 350°F, for 20 minutes. Stir in spinach, top with cheese and replace lid until cheese is melted.
****
Sausage & Apple Scramble Supper*, By: Hazel Dacombe, September 19, 2014
Ingredients:
1 packet of good quality pork sausages
1 large onion (roughly chopped)
2 small eating apples, (cored and cut into chunks)
1 cup of frozen mixed vegetables
1 cup of new potatoes (cut into large dice)
2 chicken stock cubes
1 tin of baked beans (barbecue ones are good too)
2 cups water
Directions:
Brown the sausages in the Ninja on Stove Top High. Add the chopped onions and lightly fry. Add all the other ingredients. Stir. Place the lid and cook on Stove Top Medium for 30 minutes or until the liquid is a "soupy" consistency.
I served with crusty bread and butter.
****
Sausage & Garden Vegetables in the Pot*, By: Natalie Voreis, September 1, 2016
The entire garden is in the pot! (These were fresh vegetables, use what you have on hand)
Ingredients:
1 lb smoked sausage, cut in chunks
6-8 potatoes, cut in chunks
1 bag baby carrots
1 lb green beans
1 large onion, cut in chunks
Worcestershire sauce – to taste
30 oz box beef broth
seasonings of choice
Directions:
Turn the Ninja to Stove Top High. Sauté the sausage and onion in the Worcestershire sauce. Add the broth, seasonings, and vegetables. Turn the Ninja to Slow cook Low for 4 hours.
This is similar to: Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
****
Sausage, Peppers and Pasta*, By: Evelyn Barton, August 30, 2014, Courtesy of Paula Deen
Ingredients:
1 Tbs. vegetable oil
1- 14 oz package of smoked sausage. Sliced in 1/2 " slices. I used Turkey smoked sausage)
1 red, 1 yellow and 1 green pepper
1 sweet onion
2 tsp minced garlic
1- 28 oz canned crushed tomatoes
1 tsp Creole seasoning (made my own)
½ tsp red pepper (I left this out)
¼ tsp salt
1- 16 oz package of penne pasta cooked according to package directions, and kept warm. (I only had rigatoni. (I did use my stove and made it ahead of time.)
Directions:
I put the 1 Tbs. oil in Ninja on Stove Top High and cooked the sausage until brown. About 6 minutes. I added the peppers, onions and garlic and cooked until soft. About 7-8 minutes. Stir in the Creole seasoning, salt and red pepper, if you use it and the crushed tomatoes. Toss gently till coated. I reduced the heat to Stove Top Medium until heated through. You can garnish with fresh parsley if you like.
****
Sausages & Peppers Casserole*, By: MaryJo Powell. May 16, 2014
Ingredients:
2 lbs fresh sausage (can use turkey, honey garlic or Italian) cut links in 2
1 med onion quartered and sliced
1 bell pepper, corded, seed and cut into 1" wide strips
1 lb green beans, halved (I used frozen)
1- 14 oz can diced tomatoes
3 cloves chopped garlic
2 Tbs. chopped basil leaves
1 tsp dried oregano
¼ tsp crushed red pepper flakes or 1 tsp roasted red pepper flakes
¼ tsp black pepper
8 oz mushrooms (either button or halved big ones)
Shaved parmesan - for garnish (optional)
Directions:
On Stove Top High brown sausages, stirring occasionally, add onions, peppers and cook until tender. Add remaining ingredients except for mushrooms and beans. Turn Ninja to 350° and bake for 30-40 minutes. After 20 minutes add beans and mushrooms. Serve over rice.
****
Sausage & Pepper Pasta*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
½ lb bow tie noodles
1 green pepper, sliced and chopped
1 onion, sliced and chopped
3 tablespoons of minced garlic,
1 shallot, chopped
1- 8 oz package sliced mushrooms
Directions:
First I boil about ½ pound of bow tie noodles (you can use whichever kind you prefer). Drain the pasta and set aside. Slice and chop one whole green pepper, one whole onion, 3 tablespoons of minced garlic, one whole chopped shallot, and a package of sliced mushrooms. Put the Ninja Stove Top High. Sauté the mixture of onions, garlic, shallots, green peppers and sliced mushrooms. Remove and set aside. Take sausage links without the casings and brown in same pot. Just before sausage is done, add in the sautéed mixture. Once everything is done, toss in the pasta. Coat generously with provolone/mozzarella cheese mixture. Cover ninja and turn to oven setting of 350° for 10 minutes to melt cheese. Turn off Ninja and enjoy!
**Added comments** Tamyra RiselikethePhoenix Murphy
In this recipe I used a homemade sausage by "Black's". I ordered it online from foody direct. Quite honestly, I would have preferred it with regular store bought sausage such as bulk sausage or like Johnsonville's sausage.
I used a little olive oil. Not much, just about a tablespoon full. My sausage didn't have a lot of grease so draining it was easy.
****
Sausage & Spinach Tortellini, By: Madeline DiDonato, November 16, 2014
Ingredients:
20 oz tortellini
32 oz chicken broth
15 oz can of diced tomatoes
5 oz can of evaporated milk
3 sausage links, diced
1 tsp minced garlic
1 Tbs. dried oregano
10 package fresh spinach
Salt & pepper, to taste
1 Tbs. olive oil
Directions:
Turn your Ninja to Stove Top High. Add oi and brown sausage. Add garlic & cook for 1 minute with sausage. Add broth, tomatoes, & oregano. When it boils, lower to Stove Top Medium or Low and cook for 15 minutes. Add salt & pepper to taste. Add tortellini & cook on Stove Top High according to package directions. Add milk & spinach 2 minutes before tortellini is done. (I ripped spinach into smaller pieces).
****
Sausage Macaroni, By: Jessica Conol Ingredients:
1 lb Jennie O Turkey Breakfast sausage roll (mild) or whatever brand you prefer
1 small onion (chopped)
2 cloves garlic (diced)
1- 24 oz jar spaghetti sauce
24 oz water ( I used the spaghetti sauce jar as measurement
1 can fire roasted garlic and onion tomatoes
1½ cup small elbow macaroni
1 bay leaf (optional, my mom put this in and I thought it was weird but it gave it flavor.) Directions:
Extra spaghetti sauce might be needed if you want a not so thick sauce
garlic salt (taste your food before you add extra salt, it depends on your taste.
Heat Ninja to Stove Top High, and brown sausage. Add onions and garlic. Cook for a couple of minutes. Add your spaghetti sauce, jar water, can tomatoes, macaroni, and bay leaf. Cover. Switch to Oven 350° for 15 minutes. Stir often, check macaroni for tenderness. When the macaroni is tender, turn off the Ninja. Season it with garlic salt, if needed. I checked it after 10 minutes and the sauce thickened up so I added half a jar of spaghetti sauce more because I like it a saucier.
****
Schwan's Frozen 6-Cheese Tortellini*, By: Peggy Miller-Stephens, October 25, 2015
Ingredients:
½ bag Schwan's 6 Cheese Tortellini*
½ bag Schwan's Italian style meatballs*
2½ cups spaghetti sauce
2- 4 oz cans sliced mushroom
2 cans of water
Mozzarella - topping
Directions:
Add all of the ingredients to your Ninja. Stir gently. Turn to the Oven setting of 300°F for 35 minutes. Stir occasionally to keep from sticking. When cooked, sprinkle with Mozzarella over the top. Very tasty.
*package sizes are:
Six Cheese Tortellini
#846 Serves 9
2 lb. resealable bag
Italian Style Meatballs
#432 Serves 9
1.75 lb. resealable bag
****
Seafood Linguini*, By: Linda LeClair, May 2, 2015 – Cross Posted in Fish
Ingredients:
1 pound of bay scallops, the small ones
1 pound of shrimp, raw or already cooked
1 package crab meat, crumbled
2-15 oz cans of white clam sauce
1 lb of linguini
1- 26 oz jar of pasta sauce, your choice of flavor
4 cups of water
Grated cheese, optional
Directions:
Turn your Ninja to Stove Top High and sauté scallops for just a few minutes. Add remaining ingredients. Turn to Oven setting of 300° for 25 minutes. Stir gently, occasionally. When done, sprinkle with grated cheese, if desired. Enjoy. ** Added comment - Next time instead of the spaghetti sauce we thought we would try a can of petite tomatoes and some seasonings.
****
Shepherd’s Pie (American) with Mashed Cauliflower*, By: Jill Silvius, April 19, 2015
Ingredients:
1 head cauliflower, cut into small florets
2-3 cloves garlic, minced
3-4 Tbs. milk
1-2 Tbs. butter
2-3 Tbs. sour cream
freshly ground pepper
1 lb ground beef
1 medium onion, chopped
1 tsp Italian seasoning
1 can (14.25 oz) condensed vegetable beef soup
1 cup mild cheddar cheese
Directions:
1. Set Ninja for steam cook 15-20 minutes. Place cauliflower florets on rack and sprinkle garlic over top. Place in Ninja and steam until tender.
2. Remove cauliflower to medium bowl and add milk, butter, sour cream, and pepper. Mash until reaching desired consistency.
3. Discard water from Ninja and set to Stove Top High. Add ground beef and onion. Cook until beef is brown and onion translucent. Drain.
4. Stir Italian seasoning and soup into ground beef mixture. Place in multipurpose pan and press down.
5. Cover with cauliflower, sealing to edge of pan.
6. Place multipurpose pan on rack and cook in Ninja at 350° for 25-30 minutes. Sprinkle cheese over top and continue cooking for an additional 5-10 minutes.
****
Shepherd’s Pie*, By: Janet Wulf, September 30, 2015
Ingredients:
1 lb ground beef
½ onion, chopped
thyme & garlic – to taste
1- 14 oz can carrots, drained
1- 14 oz can corn, drained
1- 14 oz can green beans, drained
1 packet gravy
1- 6 oz can tomato paste
mashed potatoes - (I use the dried flakes because they're easy!)
1 cup of shredded cheese – your choice
Directions:
Turn your Ninja to Stove Top High and brown the seasoned meat and onion. Drain any excess grease. Turn to Stove Top Low. Add the carrots, corn and green beans. Prepare the gravy packet as directed and add the tomato paste. Stir well. Add to the meat mixture. Stir gently. Place your lid as it cooks. Prepare the mashed potatoes. Stir in the cheese and stir until melted. Top the mixture with the potatoes, and continue heating until hot. About 10 minutes. Turn off your Ninja and let it rest a few minutes.
****
Shepherd’s Pie*, By: Cassie Lyons, February 15, 2015
Ingredients:
1 lb ground meat (I used chicken)
2 whole carrots, diced
2 stalks celery, diced
¼ lb fresh green beans, cut
½ box fresh mushrooms, cut
4 tablespoons garlic parmesan seasoning, divided
1 box of Green Giant steamable creamed spinach (microwaved 6 minutes)
Cauliflower, cooked and mashed
1 cup of your favorite cheese or cheese blend, shredded
1- 32 oz box stock
Directions:
Dice and boil the cauliflower in stock to cook and soften. Reserve broth from cooking. Add garden veggie cream cheese. Remove from Ninja.
On Stove Top High brown meat and drain any excess liquid if needed. Add carrots, celery, green beans, and mushrooms. Cook and add garlic parmesan seasoning and creamed spinach that has been prepared in the microwave. Mix together with some reserve stock; (½-1 cup or more) and let simmer. Top with mashed cauliflower. Add shredded cheese. Turn your Ninja to Oven setting at 350°F for 30 minutes to get bubbly. It turned out really good.
****
Shepherd’s Pie*, By: Leanne Lollis, January 20, 2015
Shepherd’s pie (poor man’s pie) turned out awesome.
Ingredients:
1 pound ground turkey
1 small green bell pepper diced
½ onion, diced
1 can corn
1 can green beans , (I had French cut)
1 can cream of mushroom soup
A couple dashes Worcestershire
1 Tbs. crushed garlic (I use the jar stuff)
1 Tbs. parsley
Season salt (to taste)
Salt and pepper
Shredded cheese
Prepared mashed potatoes
Directions:
Turn your Ninja to Stove Top Medium. Soften bell pepper and onion. Stir in garlic. Add ground turkey and brown. Add Worcestershire, season salt, salt, pepper, and veggies Stir in the soup and mix well.
Gently spread on mashed potatoes (love leftover mashed potatoes for this, as long as you have enough). Sprinkle on some cheese and add a little more pepper to the top (if you like). Turn your Ninja to oven 300° for 25-30 minutes. So yummy! The bottom had a little crust to it, but I was experimenting with the temperature.
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Shepherd’s Pie*, By: Aurelia Dougan McCollom
Ingredients:
1 lb ground beef
1 onion, diced
1- 16 oz bag frozen mixed vegetables, thawed
Salt & pepper to taste
1 tsp Worcestershire sauce
½ cup beef broth, (I use 1 tsp beef base to make mine)
***
Mashed Potatoes:
4 chopped garlic cloves or jar equivalent
2½-3 lbs of potatoes, diced
1½-2 cups water
½ cup sour cream
4 Tbs. butter
Salt & pepper to taste
1 cup cheddar cheese
Directions:
If you have 1 Ninja: Start your potatoes & garlic in the Ninja pot. Turn to Oven setting of 350° for 30 minutes. Using a Teflon potato masher, mash the potatoes in the crock. Add sour cream, salt, pepper, & butter. Add ½ cup of the cheddar cheese. Take out of the crock and place in a bowl. Wash out the crock.
Beef mixture: Turn the Ninja to Stove Top High. Break up and brown the ground beef and diced onion. Add Salt and pepper to taste. Once browned, add thawed mixed vegetables, Worcestershire sauce, and beef broth. Let cook about 15 minutes, until vegetables are cooked through. Top with mashed potatoes to cover. Add the remaining cheddar cheese to the top. Switch to Oven setting 350° for 15 minutes. The cheese should be melted and your dinner bubbly. You can then switch to Buffet setting to hold if needed.
If you have 2 Ninja’s: You can start the potatoes and beef at the same time. Works GREAT!!! I then washed the pot that had the potatoes, inserted the wire rack and started the Sister Schubert Frozen Dinner Rolls for 15 minutes. 375°. Dinner was AWESOME! And everything was done at the same time!
*Added comment by Allana Alla Robinson - I used a mix of broccoli, cauliflower, and carrots instead of mixed vegetables.
****
Shepherd's Pie, Easy*, - Ninja Recipe Book
Ingredients:
1½ lbs ground turkey or lean ground beef
2 tsp. steak seasoning
1 bag frozen mixed vegetables (corn, peas, carrots, green beans)
2 Tbs. all-purpose flour
6 cups prepared mashed potatoes
1 cup cheddar cheese
Directions:
Add turkey to pot and sprinkle with seasoning. Set to Stove Top High. Cook uncovered 5 minutes or until turkey is browned, stirring often. Stir in vegetables and flour. Cook uncovered 5 minutes, stirring occasionally.
Spread potatoes over turkey mixture. Top with cheese. Set Oven to 350° for 20 minutes. Cover and cook until mixture is hot.
****
Shepherd’s Pie - Lentil*, By: Jessica Wyman, March 19, 2018
Ingredients:
Potatoes – (enough for your family)
1 cup lentils
2- (15 oz.) cans mixed vegetables
1 packet onion soup mix
spices - to taste
Directions:
Cook the potatoes using the garlic mashed potato recipe. (See directions below.)
During the bake time cook the lentils on your range top.
Next, add the mixed vegetables, onion soup packet & spices to the lentil mixture. Add the mixture to your multipurpose or equivalent size pan. Layer the mashed potatoes over the lentil vegetable mixture to cover. Add the rack to the Ninja and place your pan. Bake for 25 minutes @ 350°F.
(Directions for cooking potatoes)
Mashed Potatoes, Creamy Garlic, - Ninja Recipe Book
5 lbs. of potatoes peeled and diced
4 cloves of garlic or minced garlic from jar
2 cups of water
1½ cups of hot milk
½ cup butter
Directions:
Place potatoes, garlic and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Buffet/Warm for 1 hour or until ready to serve.
(Mash using your plastic masher so you don’t have to worry about it scratching the Ninja.)
Turn to Buffet to keep warm.
****
Shepherd's Pie Topped with Garlic Mashed Sweet Potatoes*, By: Marie Mastracci
Make Garlic Mash Potatoes in Ninja and remove to a separate bowl.
Ingredients:
Cook 2 lbs. ground turkey in the Ninja using Stove Top High
Add 1 onion and cook until softened
Stir in 1 Tbs. of flour and cook
Add ½ tsp ground cinnamon, 1 tbs. Italian seasoning, 2 tsp dry Parsley
Stir and cook a few minutes
Add 1½-2 cups of chopped tomatoes (I added a 14 oz can diced)
I then added 22 oz of frozen vegetables.
Salt and pepper to taste.
Even out the meat mixture in the bottom of the Ninja and place the potatoes on top.
Sprinkle 1 cup of cheddar on top and cook on the Oven setting 350° for 20 minutes.
Next time I think I'll wait until the meat stops bubbling before I add the potatoes. It was delicious!
****
Shepherd's Pie with Ham, By: Betty Link Jordan, April 23,2014
The Question!!!
Anyone ever made a "Shepherd’s Pie" with leftover ham??? I have lots of ham left over from Easter. Was thinking about making a 'sauce' of cream of chicken or celery with some sour cream and cheese, heat it to melt cheese and mix, then add in mixed veggies and put in Ninja, a layer of diced ham, then mashed potatoes on top with a little scattering of more shredded cheddar on top. Thinking I should do on "slow cooker" setting for a while until hot thru. I'm afraid baking might crust the bottom or burn. Any thoughts???
And Betty’s recipe……
I made the "Shepherd's Pie" this afternoon. I used frozen peas & carrots mixed with a can of cream of chicken soup and about 2 big Tbs. of sour cream mixed in with it. Put in a glass dish, a layer of diced ham from Easter, and topped with mashed potatoes (instant) and shredded cheddar. Baked at 350° for about maybe 30 minutes until it was hot and bubbly and the cheese had melted. YUM-O!!!! I think I liked it better than regular Shepherd's Pie with the hamburger & tomato sauce / ketchup way. Sorry didn't get a picture!
****
Shredded Hash Brown Casserole (A Peppery Twist)*, By: Allana Alla Sverbil, May 19, 2015
Ingredients:
30 oz shredded hash brown casserole
3 lbs lean ground beef
10.5 oz cream of broccoli
8 oz light sour cream
1 cup mild cheddar cheese
1 large green pepper
1 small red pepper
3 jalapeño peppers
Garlic Powder
Ground Black Pepper
Chili Powder
Prep:
Cook ground beef in Ninja using Stove Top High. Drain grease and remove ground beef. Set aside.
Dice 1 small red pepper
Dice 1 large green pepper
Cut 3 jalapeño peppers into circles
Mix together 8 oz sour cream and 10.5 oz cream of broccoli
Recipe:
1) Set ninja to Oven setting of 325°F.
2) Sprinkle olive oil into the base of the Ninja.
3) Layer (bottom to top): ground beef (season with mixture of ground black pepper, garlic powder, and chili powder to taste then mix together then lastly even it out), sour cream and cream of broccoli mixture (even out), 1 cup mild cheddar cheese (even out), diced green and red peppers (even out), jalepeno pepper circles (layer out in rows), then top off with 30 oz shredded hash brown.
Cook time: 35-40 minutes
Serving:
Prior to serving, mix everything together.
Top off with cheese and ketchup
****
Shrimp & Garlic Pasta, By: Cathy Schultz, February 14, 2015 – Cross Posted in Fish
Ingredients:
1 pound shrimp, cleaned (I didn’t have a full pound of shrimp so used extra bacon)
3-4 slices bacon, crisp
2 Tbs. olive oil
2 Tbs. butter, (I used bacon grease)
1 box thin spaghetti; do not overcook, (I used spaghetti squash)
6-8 cloves garlic,(run through garlic press) also (I used already minced garlic in the jar, about 1 tsp)
salt, pepper, garlic & herb, lemon & herb, parsley & crushed red pepper, season to taste
Directions:
Fix the pasta according to instructions.
Fry bacon in your Ninja. Drain grease except for 2 Tbs. Heat oil, butter and garlic. Add seasonings and cooked bacon. Add shrimp & cook 3 - 5 minutes. Add drained hot pasta and toss.
****
Shrimp & Sausage Pasta*, By: Jessica Stiffler Hogan, January 20, 2015 – Cross Posted in Fish
Ingredients:
2 green peppers
1 onion
1½ pound of shrimp
1 package of Italian sausage
2 cans diced tomatoes (I use zesty jalapeño)
2 boxes if garlic and olive oil pasta roni
Directions:
On Stove Top High setting: brown peppers, onions and sausage
After browned add tomatoes
Add the pasta (follow the directions on the box) and then add the raw shrimp (I seasoned with dill, paprika and garlic salt) cook on Stove Top High until it boils and then to Stove Top Low for about 20 minutes. We have a family of 6 and we love leftovers that's why I made so much. You could half the recipe.
****
Shrimp Alfredo*, By: Barbara Nelson, June 28, 2015 – Cross Posted in Fish
Ingredients:
1 lb linguini – (I used spaghetti)
1 jar Bertolli Alfredo Sauce
I can petite diced tomatoes, with juice
4 cups water
1 lb Shrimp (I used thawed, frozen that had already been peeled and deveined)
Crushed Red Pepper, to taste – (I used ¼ tsp, more should have been used)
Directions:
Layer pasta, tomatoes, and sauce in your Ninja. Pour water over the top. (I poured some of the water into the sauce jar to rinse it out before adding it to the Ninja.
Turn you unit to the Oven setting of 350° for 30 minutes.
Stir regularly to keep pasta from sticking together. After the pasta softens, add the crushed red pepper. About 7 minutes before time is up add the shrimp and stir.
I suggest serving in bowls with garlic or crusty breads to enjoy all of the sauce.
****
Shrimp Alfredo – Combined Recipes*, By: Aurelia Dougan McCollom, January 28, 2019
Ingredients:
3-4 cups water - I used just under 3 cups, depends on how thick you want it
1- 16 oz. box angel hair pasta
olive oil – see directions
½ tsp. sugar
2 jars of Ragu Parmesan Garlic Sauce - use some of the water to rinse out the jars
1 bag frozen chopped broccoli
red pepper flakes, to taste
1 bag shrimp frozen - easy peel, cleaned & deveined - 26-30 count
1- 14.5 oz. can petite diced tomatoes, with juice
1 medium onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
4 garlic cloves, minced
1 teaspoon dried oregano
½ cup chopped fresh parsley - Italian (flat-leaf) is preferred; but the store didn’t have any so I used curly
¼ cup chopped fresh basil
Salt and ground black pepper
Directions:
Toss the shrimp in a bowl with 1 teaspoon of salt, 1 tsp olive oil, and red pepper flakes.
Turn the Ninja to Stove Top High. Heat 2-3 tablespoons olive oil. Add the shrimp and sauté both sides (just until pink). Do not overcook. Transfer the shrimp to a bowl and set aside.
Add the onion to the Ninja pot, adding more olive oil, salt and pepper (to taste) and sugar.
Stirring frequently sautéing until nicely caramelized. Once the onions are almost done, add the garlic and tomato paste. Stir to cook the tomato paste.
Stir in remaining ingredients, even pasta. Place the lid.
Cook on Oven setting 325°F for about 15 minutes, stirring frequently. Reduce heat to the Oven setting of 250°F, to continue cooking, stirring frequently. When pasta is al dente, return shrimp, and stir. Replace the lid. Turn off the Ninja. The heat will warm the shrimp. Serve.
****
Shrimp, Broccoli Cheese & Rice Casserole*, By: George Johnson, August 2, 2016
Ingredients:
2 bags of extra large shrimp
2 cups instant rice
1- 32 oz. bag broccoli florets
4- 10 oz. cans Campbell's cheesy broccoli soup
Directions:
Used about 5 cups of water to cook broccoli. And can be a soup or dont add milk to make a casserole depends on your preference
Turn the Ninja to Stove Top High. Add about 5 cups of water and cook the broccoli to your liking. When cooked, remove.
Add 2½ cups of water to the Ninja pot. Turn to Stove Top Low. Add the rice. Cover and cook for 10 minutes. Return the broccoli. Add the shrimp and the Campbell's cheesy broccoli soup. Heat until bubbly. This make a naice casserole dish. If you prefer, add 3 cans of milk to make it thinner and into a soup.
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Shrimp Linguine Alfredo*, By: Barb Mitcheltree Black, June 6, 2015 – Cross Posted in Fish
Ingredients:
1 qt half and half
4 Tbs. cream cheese
1 cup good grated parmesan
2 tsp garlic powder
2 sticks unsalted butter
2 bags frozen precooked baby shrimp
Linguine, or your favorite pasta
Directions:
Melt butter and add cream cheese. When soft, add half and half, parmesan cheese and garlic powder. Add shrimp. Simmer for 15-20 minutes on Stove Cook Low until thick. When starting to thicken up, add your shrimp. Add salt and pepper to taste. Serve over linguine pasta.
****
Silver Dollar City's Harvest Skillet*, By: Aurelia Dougan McCollom
Ingredients:
1½ lbs skin-on red potatoes, Size “B” quartered (8-12 potatoes)
1- 15 oz can cut green beans, undrained
1- 15 oz can golden corn, undrained, or 10 oz frozen corn
1 green pepper, cut into chunks
1 onion, cut up into chunks
½ lb ham pieces
½ lb pork loin pieces
2 lb cooked smoked sausage, cut ½” pieces, or a little larger
Paprika, garlic powder, Cajun spices, salt and pepper to taste
your favorite cooking oil
Directions:
Feel free to increase amounts, and add your favorite vegetables, but you won’t need to increase the liquid. The can liquids should be enough. Put potatoes, green pepper, onions, oil, & seasonings in a Ziploc bag, or sealed bowl and toss to coat. Let it sit in refrigerator to marinate for at least an hour. (Mine was 4 hours.)Heat a small amount of oil in your Ninja using the oven setting, 425°. Brown the sausage, ham & pork. Stirring occasionally. (I fixed these separately, and removed each to a bowl.) Brown potatoes, stirring occasionally, when almost done, add the onion and green pepper at the last to soften. Since the potatoes are large enough they are easy to separate from the marinade to fix first. Add corn and green beans with liquid from the cans. Add meat back to the Ninja and more Cajun seasonings if you like. We like spicy food, so I added more. Stir. Reduce heat to 325° and set for 20 minutes. Lid on. Turn to Buffet setting to hold if needed. ALSO>>>>> You can add a chicken breast, or thighs. Just cut into pieces and brown like the other meats. This is one of those recipes you can "make your own!" Let me know how you like it. It's a favorite around here!
**Added comment** I changed things up a bit on my "Silver Dollar City's Harvest Skillet: I left out the green beans and green pepper, (left the other ingredients,) and added sautéed Brussels Sprouts! Roasted the potatoes and onions and only used chicken breast and sausage. Both browned. After it was put together, I set it to Slow Cook Low for 1 hour and now it is on Buffet until dinner. Sister Schubert rolls will be fixed in Ninja #2. OMG.. this is so tasty!!!
I used Slow Cook setting because it was already hot from browning so I just heated it a little more. Then let the Buffet setting keep it hot without over cooking.
****
Silver Dollar City's Harvest Skillet #2*, By: Aurelia Dougan McCollom, October 10, 2019
This makes half a pot. 4 Servings
Ingredients:
6-8 skin-on red potatoes, Size “B” quartered
1- 15 oz. can golden corn, drained, or 10 oz. frozen corn
1 green pepper, cut into chunks
1 onion, cut up into chunks
½ lb. cooked chicken breast or thighs - diced
12 oz. package smoked sausage, cut ½” pieces, or a little larger
Mrs Dash seasonings - to taste
Chili powder, garlic powder, Cajun spices, salt and pepper -to taste
1-2 Tbs. - your favorite cooking oil
Directions:
Feel free to increase amounts, and add your favorite vegetables.
Put the potatoes, Mrs Dash and oil in a Ziploc bag, or sealed bowl and toss to coat. Do the same for the green pepper and onion in a separate bowl.
Turn your Ninja multicooker to Stove Top High to pre-heat. Heat for 7-9 minutes. Add the oil. After a minute, add the sausage to sear on both sides. When brown, add the chicken. Stirring occasionally. Remove to a bowl. Roast the potatoes, stirring occasionally, when almost done, add the onion and green pepper to roast. When done, return the meat to the Ninja. Add the corn, chili powder, garlic powder, salt, pepper and Cajun seasonings. Stir. Reduce heat to Slow Cook Low for 1 hour, or use the Oven setting of 325° for 20 minutes. Lid on. When hot, turn to Buffet/AutoWarm setting to hold if needed. This is one of those recipes you can "make your own!" Let me know how you like it. It's a favorite around here!
****
Simple Pasta Dinner*, By: Abby Jacobson, December 26, 2014
Ingredients:
1 lb ground beef, browned with minced onion and garlic to taste
Salt & pepper
Italian seasoning
½ lb uncooked macaroni
2 cups water
24 oz pasta sauce of your choice
Directions:
Brown the hamburger with all the seasonings on Stove Top High. Add the macaroni, water, and sauce and switch to Stove Top Medium until macaroni was tender. Stir frequently to keep from sticking.
****
Skillet Penne With Zucchini & Spinach*, By: Dolly Schwartz, August 23, 2016
Ingredients:
1 good sized zucchini
1- 16 oz box penne
1- 24 oz pasta sauce
1½ cups water
½ - 6 oz bag of spinach
1 cup mozzarella
½ cup ricotta
¼ cup Parmesan
1 Tbs. oil
Directions:
Dice the zucchini into bite size cubes. Turn the Ninja to Stove Top High. Add the oil. Cook the vegetables until softened, but not mushy.
Add the penne, sauce and water.
Cover. Turn to the Oven setting of 350°F, for about 20 minutes, or until penne is tender.
Turn off the Ninja pot. Stir in the spinach. Mix cheeses in a bowl and spoon over mixture.
Cover and let stand.
Next time I will add some spices to the pot with the sauce.
This is a take on the skillet lasagna in the Ninja book.
****
Slow Cooked Ham, Potatoes & Green Beans*, By: Laurel Stiffler, July 11, 2015
Ingredients:
4 cups fresh green beans*
4 cups red potatoes quartered, (not peeled)
½ large onion, sliced in rings
1½ lbs ham steak, cubed
1 cup water
Mrs Dash table blend, to taste
Salt, to taste
Directions:
Pour water into the pot. Add the vegetables and ham. Put salt and Mrs dash on top. Stir gently to mix together.
Turn your Ninja to Slow Cook Low for 6-7 hours. You can serve with sliced tomatoes and cucumbers.
*You can use frozen green beans but it is not nearly as good.
I must say that cooking this in the ninja is SO MUCH better because of how the flavors blend.
****
Smoked Sausage Cassoulet*, By: Julie Stiles Simpson, February 22, 2015
Smoked Sausage Cassoulet - yummy!! You can use chicken in lieu of pork.
Ingredients:
2 bacon slices
2 cups chopped onion
1 tsp dried thyme
½ tsp dried rosemary
1½ tsp minced garlic (jar kind)
½ tsp salt
½ tsp black pepper
2- 14½ ounce cans diced tomatoes (no salt added), drained
2- 15 ounce cans great northern beans (reduced sodium), rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1 inch cubes
13 ounce package smoked turkey sausage, cut into slices and cut the slices in half
Shredded Parmesan cheese
Directions:
1. Cook bacon in Ninja on Stove Top Medium until crisp, remove and crumble once cool. Add onion, rosemary, thyme and garlic to bacon drippings in Ninja; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper & tomatoes; bring to a boil. Remove mixture from Ninja, place in small bowl.
2. Place half of beans in a large bowl, mash with potato masher until chunky. Add remaining half of beans, pork and sausage; stir well. Place ½ of bean mixture in Ninja, top with ½ of tomato mixture. Repeat layers. Cover and cook on Slow Cook Low for 3 hours. Serve in bowls, top with shredded Parmesan. For thicker consistency let cassoulet stand 20-30 minutes before serving.
**Added comment by: Aurelia Dougan McCollom - Cassoulet (French pronunciation: [ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.**
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Smothered Burritos, By: Aurelia Dougan McCollom
This recipe is actually similar to my “Mexican Lasagna Recipe (My Favorite)”, You can use the baking instructions to fix the "Smothered Burritos."
Ingredients:
2 lbs stew meat (or cubed beef)
1 (20 oz) can mild red enchilada sauce
2 beef bouillon cubes
½ can refried beans
5-7 large flour tortillas (warmed)
1½ cups shredded cheddar cheese
Directions:
Preheat Ninja for 5-10 minutes on Stove top High; (or you can just use Oven setting 325°). Add ground beef and onion and cook until meat is no longer pink. Add garlic; cook 1 minute longer. Drain, if necessary. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper. Turn to Oven setting, 325° and cook for about 30 minutes or until heated thoroughly.
Take mixture out and place in a bowl, leaving probably 2 cups in the bottom of the pan.
Layer with two tortillas; spoon mixture (I use a ladle) on each tortilla (about 1 cup per tortilla) and spread. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Sprinkle with remaining cheese.
Cover and bake at 325° for 20 minutes. Uncover; and top with tortilla chips.
Set to Buffet and let stand for 10 minutes (or longer). (I’ve had it sit an hour) before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.
****
Sour Cream Noodle Bake*, By: Amanda Book, September 15, 2014
Ingredients:
1¼ lb ground chuck
1- 15oz can tomato sauce
½ tsp salt, & ground black pepper, (or to taste)
8 oz egg noodles
½ cup sour cream
1¼ cup small curd cottage cheese
½ cup green onion
1 cup grated sharp cheddar cheese
Directions:
Prepare noodles al dente. Remove water. Next, turn your Ninja to Stove Top High and brown the meat. Drain any grease. Add the tomato sauce and seasonings and simmer.
In a separate bowl, mix sour cream, cottage cheese, chives. Add salt & pepper to taste. To this mixture, add the noodles and stir gently.
Remove meat mixture from the Ninja.
Add ½ of the noodle mixture on bottom, followed by ½ of the meat mixture, and finally ½ of the cheese. Repeat steps for one more layer.
Turn your Ninja to 325° for 20 minutes. After the 20 minutes of baking, the unit will turn off after 2 minutes. Turn to Buffet setting until you are ready to eat.
**Added comment by: Aurelia Dougan McCollom – the easiest way to drain grease from the Ninja is to place the lid under the front and back feet of the Ninja handles so it tips it to one side. Using a spatula, scoop the meat to the high end and the grease will drain. I use paper towels with my tongs to absorb the grease. Some members use a turkey baster, I feel that is too messy. Remove lid and add continue with your recipe. **
****
Southwest Turkey & Bacon Polenta*, By: Michelle Williams, July 26, 2017
Ingredients:
4 slices bacon, cut into 1 inch pieces
1 pound ground turkey
½ onion, finely diced
1 jalapeño, seeded and diced
3 cloves garlic, minced
1 tablespoon sherry vinegar
1 teaspoon ancho chile powder, freshly ground, if possible
½ teaspoon cumin, ground
½ teaspoon oregano
½ teaspoon smoked paprika
sea salt and freshly ground black pepper, to taste
2 roma tomatoes, diced
8 leaves swiss chard, cut into 1 inch ribbons
2 tablespoons extra virgin olive oil, divided
1 (18 ounce) roll pre-cooked polenta, cut into 8 slices
4 ounces cheddar jack cheese, finely shredded
1 tablespoon fresh cilantro, minced
Notes / Directions:
Turn the dial on the Ninja Cooking System to Stove Top High. Preheat for 3 minutes.
Add the bacon to the cooker and cook for 7 minutes, stirring with a wooden spoon or other non-scratching utensil to break up any pieces sticking together. Add the ground turkey and cook until turkey is no longer pink, about 8 minutes. Add the onion and jalapeño and cook another 5 minutes, stirring, then add the garlic and cook another minute. Pour in the sherry vinegar and seasoning ingredients, and stir to combine, then add the diced roma tomatoes and swiss chard ribbons. Place the lid on the cooker and cook 10 minutes, stirring once halfway through the cooking time.
Open the cooker and remove the turkey & bacon mixture to a bowl. Cover with aluminum foil to keep warm. Add the extra virgin olive oil, and then lay in the polenta slices in one layer. Cook the slices for 4 minutes on each side until browned, flipping with a non-scratching spatula. Top the polenta slices with the shredded cheddar jack after flipping.
Transfer 2 polenta slices to each plate and top with a generous portion of the turkey & bacon mixture. Sprinkle with minced fresh cilantro and serve. Enjoy!
****
Spaghetti, By: Elizabeth Holmes, October 28, 2014
Ingredients:
12 oz elbow macaroni
24 oz jar Barilla roasted garlic pasta sauce
4 cups water
Directions:
Oven 300º for 30 minutes.
Very good and easy.
** Betty is my older sister. (I’m a youngster!). I bought her a Ninja from the Kohl’s sale. She doesn’t have face book, but she is sure liking her Ninja! Aurelia
****
Spaghetti Aioli with Cherry Tomatoes*, By: Kathleen S Cicchirillo, September 16, 2016
Ingredients:
1 lb. regular spaghetti or any type of pasta you like
¼ tsp. of dried garlic or powdered garlic - ( use more if you like)
1/8 cup of olive oil
Fresh parsley
Fresh oregano
Fresh basil
I didn't measure the herbs just add to your taste. You can also use dried herbs
1 cup of cherry tomatoes( use more if you like tomatoes.)
Grated cheese to your taste. I used probably about ¼ cup
4 cups of water
Directions:
(I started with 4 cups of water but had to add 2 cups more).
Add water, oil, spaghetti, herbs and garlic to the Ninja pot. Turn the Ninja to the Oven setting of 300°F and cook for 30 minutes. Keep checking spaghetti and stirring about every 10 minutes. You may need to add more water. Check spaghetti for doneness and cook longer if needed. About 2 minutes before cooking time is up add tomatoes and cheese. Top with grated cheese when serving.
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Spaghetti & Boneless Chicken, By: Terri Noble, July 24, 2014
I made the spaghetti in my ninja tonight. But instead of meatballs I cooked boneless chicken (seasoned with basil, salt and pepper) on the Stove Top High setting. Once that was done I drained the fat; added ¾ cup dry red wine then added remaining water, sauce and pasta. Cook according to the directions for the spaghetti in the Ninja Cookbook.
Turn your Ninja to Oven setting of 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.)
Delish. I wish I thought to take a picture!
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Spaghetti & Meat Sauce*, By: Gwendolyn Catton, June 5, 2016
I used the recipe from the cookbook for spaghetti and meatballs, but made meat sauce instead of meatballs. I added a can of Italian diced tomatoes, chopped onion, and a can of mushrooms ... wayyyy yum !!
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
****
Spaghetti & Meat Sauce*, By: Aurora Mandy, March 20, 2016
Ingredients:
1 lb hamburger
minced garlic, to taste
2- 24 ounce jars spaghetti sauce
1½ jars water
Seasonings: garlic salt, pepper, bay leaf, onion, to taste
1 lb spaghetti
Directions:
Turn the Ninja to Stove Top High. Brown the beef.Drain any excess grease if necessary. Add the sauce and water. Use the seasonings to taste. Bring to a boil, and add the spaghetti. Stir frequently and cook until softened and tender, about 12 minutes. It came out perfectly! (I did have to put the lid on the top to get the sauce to boil at first).
****
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
*Added comment by: Lisa Leab Andrews - I substituted frozen cavatelli for the spaghetti, using only 2 cups of water. The dinner was delicious.
****
Spaghetti & Meatballs*, By: Michelle Bowers Gebers, July 29, 2014, Spaghetti & Meatballs, Easy*, Ninja Recipe Book
Home made meatballs – 1 lb ground chuck (I didn't have sausage or I'd have done half and half)
2 eggs
1 tsp Garlic powder
1 tsp Basil
Pinch of cumin
½ cup Italian style bread crumbs (or until the mix forms a nice ball and doesn't stick to sides of bowl). Mix and roll into balls.
Green pepper, mushrooms, onions - optional
1 lb spaghetti
4 cups water
1 - 24 oz can of Hunt's spaghetti sauce
Directions:
Turn your Ninja to Stove Top High and brown the meatballs. Add onions, green peppers and mushrooms and cook for about 5 more minutes. Then add the spaghetti, water, and spaghetti sauce. Turn your Ninja to the Oven setting of 300° for 25 minutes. Stir occasionally. It was perfect!
****
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
Ingredients:
4 cups water
1 pound spaghetti, broken in half
1 jar (24 ounces) pasta sauce (for thinner sauce, reduce water by ¼ cup)
1 package (24 ounces) frozen meatballs
Directions:
Pour 4 cups water into pot. Stir in spaghetti, sauce, and meatballs. Set Oven to 300°F for 25 minutes. Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. NOTE: When using thinner sauces, use 3¾ cup water. For whole grain and thicker pastas, increase cooking time by 2–4 minutes, or until pasta is tender. Serve immediately.
**Added comment By: Hazel Dacombe - I wanted to try this, but I didn't have any meatballs. However, in the freezer I had some cooked beef bolognaise sauce, so I defrosted that and used it instead, along with the dried spaghetti, two cups of water and a jar of tomato sauce. I just put everything in together for 25 minutes. It was lovely.
Spaghetti & Meatballs, Easy*, - Ninja Recipe Book - Pasta with Sliced Sausage*, By: Tina Nordhavn-Allman, December 30, 2014
I make it exactly like the spaghetti and meatball recipe out of the cookbook but use frozen sliced sausage!
****
Spaghetti & Meatballs, By: Nancy Rothermel, September 9, 2014
I add one pound of pasta, 6 cups of stock (chicken, veg. or beef) the sauce and meatballs, and set the oven setting at 325°. Then, I watch it closely, and stir it pretty frequently after the first 10 minutes. That keeps the pasta from sticking together, and also keeps anything from burning to the bottom or sides of the pot. Good luck!
****
Spaghetti & Meatballs for Two, By: Kathy D. Munsey, August 21, 2015
The first question I asked when I joined this group was if the Spaghetti and Meatballs recipe could be adjusted for 2 people. I have followed the suggestions and this is what works for me.
Love spaghetti in my Ninja 3-in-1, best spaghetti ever.
Ingredients:
2½ cups water
2 cups spaghetti sauce
4 oz spaghetti – (2 servings of spaghetti (as measured in a spaghetti serving size measuring tool)
frozen meatballs (I use 8, but you can use as many as you like)
¼ cup sugar (totally optional, I like my sauce a little sweeter)
Directions:
Add all of your ingredients. Turn your Ninja to the Oven setting of 300°F for about 30 minutes. Stirring occasionally to avoid sticking and scorching. Add more water, a little at a time while stirring if necessary.
****
Spaghetti & Meatballs - GF*, By: Michelle Painter Williams, April 25, 2016 - Cross Posted in Gluten Free
Made the easy yummy Ninja spaghetti and meatballs. I used the 'freshened' up jar sauce I posted earlier. (recipe follows – Aurelia)
Ingredients:
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
4 cups of water
¾ box of gluten free spaghetti noodles
14 meatballs
Udis gluten free baguettes, split and topped with garlic Parmesan butter - optional
Directions:
Add all of the ingredients to the Ninja pot. Turn to the Oven setting of 300°F, for 25 minutes. Stir the noodle occasionally to prevent it clumping or sticking. It turns out great every time! This batch tasted a bit better and fresher from my additions to the sauce.
Freshened Up this Jar of Spaghetti Sauce - GF*, By: Michelle Painter Williams, April 25, 2016
Trying to freshen up this jar of spaghetti sauce for tonight’s dinner!
32 oz Classico spaghetti sauce - gluten free-found at Sam’s club
¾ cup chopped onion
2 garlic cloves minced
1 Tbs. Worcestershire sauce
3 slices of bacon cooked, then crumbled
½ cup fresh herbs chopped- I used basil, parsley, oregano and dill, 1tsp fennel seeds
1 Tbs. tomato paste concentrate
1 tsp sugar
Directions:
Turn the Ninja to Stove Top High. Fry the bacon. Remove. Sauté the onions in the bacon grease; add the garlic. Combine all. Turn to Stove Top Low and simmer with the jar sauce for 1 hour.
****
Spaghetti & Sauce*, By: Janis Joseph Koester, May 17, 2015
Ingredients:
1 lb. pasta
4 cups water
2- 24 oz. jars spaghetti sauce
1- 14 oz. can diced tomatoes
2 cans mushrooms
1½ pounds ground beef
large onion, chopped
seasonings, to your taste
Penzey's Italian seasoning
Directions:
Turn your Ninja to Stove Top High and brown meat with onion. Drain excess grease. Turn to the Oven setting of 350° and add the rest of the ingredients. Reduce to 250°F for 30 minutes total. Stir occasionally to keep from sticking.
Depending on the consistency of your spaghetti sauce you may have to let it rest for a few minutes after cooking.
With the extra liquid it also reheats well without drying out. YUM!
****
Spaghetti & Sauce, By: Tracy McCollom Giles – this recipe has gotten many great reviews for accuracy
Ingredients:
2- 24 oz jars sauce
5 cups water
frozen meatballs or cooked ground beef
1 lb spaghetti noodles
Directions:
Add 2 jars of sauce, 5 cups water, frozen meatballs or ground beef, 1 lb spaghetti noodles to your Ninja. Turn Oven Setting 350°. Bring to boil. Turn to Stove Top Medium, continue to stir occasionally. If it continues to boil, turn to Stove Top Low. Cook 20-25 minutes. PERFECT every time... Well, for me anyway :)
****
Spaghetti & Sausages, By: Cheryl Worthy, October 14, 2016
Ingredients:
1 pack of hot Italian sausages - (there were 5 in the pack)
oil
2 Tbs. butter
1 large onion, sliced
garlic powder, salt, pepper, herbs – to taste
1 tsp sugar
1 bay leaf
1 tsp butter
15 oz can stewed tomatoes
1lb spaghetti
4 cups water
Directions:
Cut the sausages into about 1 inch pieces. Turn the Ninja to Stove Top High. Add the oil with the 2 Tbs. of butter. Brown. Add the sliced onion and saute until sausage is cooked and onions are tender. Drain the excess grease. Season with the garlic powder, salt, pepper, herbs, sugar, bay leaf, and butter.
Add the stewed tomatoes, spaghetti, and water.
Turn the Ninja to the Oven setting of 300°F and let it cook for 25 minutes, stirring frequently.
It came out delicious.
****
Spaghetti – Baked, By: Cheryl Worthy, July 9, 2015
A while back I asked about converting my baked spaghetti into a ninja recipe. Well I FINALLY tried it. It came out so great. The ingredients are spaghetti, water for the spaghetti, canned tomatoes, sharp cheddar cheese, a little butter, salt n pepper to taste. That's it.
I ended up using crushed tomatoes instead of whole (husband bought wrong thing, sigh) but it came out wonderful.
Ingredients:
1 lb spaghetti
3 cups water
1- 28 oz can crushed tomatoes
2- 8 oz blocks sharp cheddar, shredded
2 Tbs. butter
Salt & pepper - (I used seasoned salt)
Directions:
Add all of the ingredients to your Ninja. Set to the Oven setting of 300°F for 25 minutes. Stir occasionally.
It came out a little wet, but it dried up to perfect consistency after sitting a few minutes.
****
Spaghetti – By: George*, By: George Johnson, August 25, 2016
Ingredients:
2 lbs ground beef
½ large green pepper, chopped
½ large sweet pepper, chopped
½ small container of fresh mushrooms, sliced
1 small can sliced black olives
½ can of stewed tomatoes
1- 45 oz. jar of Ragu tomato sweet basil sauce
1- 45 oz. jar of Ragu garden style sauce
Salt – to taste
Pepper – to taste
Oregano – to taste
Italian seasoning – to taste
Garlic powder – to taste
1- 16 oz. box Barilla spaghetti noodles – or spaghetti brand of choice
2 bay leaves
Directions:
I cooked the spaghetti in salt water first drained and put in ziploc bag so I could move it around so the noodles wouldn't stick together.
Next the sauce:
Turn the Ninja to Stove Top High. Add the ground beef, onions, and peppers. Season with salt and pepper. When beef is cooked, drain any excess grease if necessary. Add the remaining ingredients except spaghetti. When bubbly add the spaghetti. Reduce the heat to Stove Top Low, allowing noodles to soak in the sauce. Remove bay leaves before serving.
All together about an hour prep and cook time.
Enjoy.
****
Spaghetti Chicken Bake*, By: Dawn Marie Schneider-Malecek
Ingredients:
1 bag Tyson grilled & ready chicken breast strips
2 cans chicken broth
2 cans green beans
1 can cream of mushroom soup
1 box raw spaghetti noodles
4 cups water
Directions:
Turn your Ninja to Oven setting of 350°. Cover and bake for 30 minutes. Top with Durkee onions. Bake uncovered for another 10 minutes....... kids inhaled it, that's always a good sign
****
Spaghetti Dinner*, By: Karen Strahl Malone
Ingredients:
1 box of spaghetti, broken in half
3 cups homemade spaghetti sauce
1 can of pizza sauce
1 small can of mushrooms (there were mushrooms in my sauce also)
3 cups of water
¼ cup Parmesan cheese
1 cup mozzarella cheese
Directions:
Stir and cook on Oven setting at 300° degrees for 30 minutes, stirring occasionally. When the 30 minutes were up, I stirred in the Parmesan and mozzarella cheeses. I turned to buffet setting to keep it warm for a while. Looks really good folks, but I'm not ready to eat yet. I just tried it. It's yummy! Only problem is I live alone, so I'll be eating it for a while....lol
****
Spaghetti Lasagna from Leftovers*, By: Bonnie Smith, January 11, 2019
Ingredients:
Leftover cooked spaghetti with some sauce mixed into it
Extra spaghetti sauce
Mozzarella cheese shredded
Ricotta cheese
1 egg
Parmesan cheese, grated
Parsley
Garlic
Salt
Directions:
Mix ricotta cheese, egg, Parmesan cheese, parsley, garlic and salt. Set aside. Spray the Ninja multipurpose pan or similar in size pan or oven proof dish. Spoon some sauce onto bottom. Place a layer of the pasta (I heated the pasta some to make easier to move around), the ricotta cheese mixture and mozzarella cheese. Put dollops of sauce on top. Repeat but don’t end with sauce on top, end with the mozzarella cheese. Cover with aluminum foil. Place on rack in Ninja pot. Turn to the Oven setting of 300°F, for about an hour. Increase to 350°F, for about 20 minutes. Remove and place under your broiler to crisp up top. Serve with some extra sauce on top and more Parmesan cheese. This was a great meal. No leftovers from this meal. We had leftovers for lunches the following day.
****
Spaghetti Macaroni, It's More Like Goulash, By: Beth Rowand Knight
My macaroni turned out great. First I browned ground chuck and a few onion flakes on Stove Top High heat in ninja crock. When it was brown, I removed it with slotted spoon. Poured grease out of pot. Add water and macaroni to pan. Stir, then bake at 250° on Oven setting for 10 minutes. No need to pour water off. (Because I was adding tomato juice and my homemade (canned catsup) and about 2 Tbs. brown sugar and ground chuck back to the macaroni in the pot, I decided not to cook macaroni the additional 5 minutes. I just let it finish cooking as my sauce was heating up.) Yum.
My mother in law taught how to make this. She canned her own catsup (too thin to use as regular catsup). She called it spaghetti, but always used macaroni. In my upbringing, spaghetti was always the long skinny pasta. So I gave this the name spaghetti macaroni. It's more like goulash I guess. I too make this catsup. Either from tomatoes I grow or using institutional size can of tomato sauce.
**Added comment By: Aurelia Dougan McCollom – Beth also has her “Catsup” recipe in the DIY, CANNING Files.
**Added comment By: Beth - I use the catsup recipe in this Spaghetti Macaroni recipe. I brown meat & onion first in the Ninja, remove grease, then pour in 4 cups of water, a quart of tomato juice, an 8 oz. jar of the catsup (from my recipe) and 3 cups of macaroni. I turn my Ninja to 300°F and for 25 minutes. It turns out great every time. The sauce thickens up on its own.
****
Spaghetti Pie*, By: Allana Alla Robinson, May 8, 2016
Ingredients:
1 pound lean ground beef (90% lean)
2 bundles of scallions, chopped
1 medium sized green bell pepper, diced
2- 28 oz cans diced tomatoes
1- 14.5 oz can diced tomatoes with green chilis
1 can (6 ounces) tomato paste
1 crushed red pepper flakes
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
1 lb spaghetti, cooked and drained
1 tablespoon butter, melted
2 eggs, beaten
2 cups parmesan cheese
8 Tbs. ricotta cheese
2 cups mozzarella cheese
Directions:
Cooking prep wise, we used the no drain method to cook the spaghetti. Remove from the Ninja and combined it with 2 cups parmesan cheese, 2 cups mozzarella cheese, and 2 eggs (which I beat beforehand), and 1 Tbs. unsalted butter. Add in the diced tomatoes and tomato paste.
Cooking wise, we put in a little bit of olive oil into the Ninja pot then cooked the ground beef on Stove Top High. Drain excess grease. Season with salt, ground black pepper, garlic powder, and red pepper flakes. Turn the Ninja to Stove Top High. Add the scallions & green bell pepper with the ground beef. Let it cook together for 4-5 minutes. Turn the Ninja to the Oven setting of 425°F. Add the pasta and tomato mixture to the ground beef. Stir gently. Gently place the 8 Tbs. ricotta cheese on top. Gently submerge it under the tomato juice which will form. Cook for 15 minutes. Prior to serving, gently stir to spread the melted cheese.
It was very close to overflowing, but it didn't. We were super hungry so we didn't even give it a chance to cool down and thicken. It had a soupy appearance.
****
Spaghetti Pie, By: Lois Kastl, August 21, 2015
Ingredients:
½ cup finely grated bread crumbs
2/3 cup evaporated milk
1/3 cup finely chopped onions
2 teaspoons of Italian seasoning
¼ teaspoon ground black pepper
1 teaspoon of salt
1 lb of lean ground beef
1 tablespoon butter
¼ cup of mozzarella cheese
1 egg, beaten
pasta sauce – possibly 20-24 oz (amount depends on your taste)
½ cup of shredded mozzarella cheese
1 lb spaghetti
Directions:
To a mixing bowl, add the bread crumbs into a mixing, evaporated milk, chopped onions, Italian seasoning, ground black pepper and salt. Mix well. Add the ground beef. Mix well. Turn your Ninja to Stove Top High and brown meat. Drain any excess grease. Press to sides and bottom.While the meat is cooking, make your spaghetti. When spaghetti is cooked, drain it and pour it into the pot it was cooked in. Add a tablespoon of butter and mix it until it’s melted. Sprinkle on ¼ cup of mozzarella cheese as well as a beaten egg. To the Ninja, add the pasta sauce over the meat mixture to cover. Add the spaghetti and top with about 1 cup more sauce. Sprinkle cheese on top. Bake at 350°F, 20-30 minutes until heated through.
**Optional directions:
Once meat was browned, press onto the bottom and up the sides of the multipurpose pan that has been coated with cooking spray. Top with spaghetti. Sprinkle with mozzarella cheese.
Place the rack in your Ninja and then the multipurpose pan. Turn to the Oven setting of 350° for 20-30 minutes. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
****
Spaghetti Pie - Taste of Home, August 21, 2015
Ingredients:
1 pound lean ground beef (90% lean)
½ cup finely chopped onion
¼ cup chopped green pepper
1 cup canned diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
¼ cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
½ cup shredded part-skim mozzarella cheese
Directions:
1. In your Ninja, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
2. In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of the multipurpose pan that has been coated with cooking spray. Top with cottage cheese and beef mixture.
3. Place the rack in your Ninja and then the multipurpose pan. Turn to the Oven setting of 350° for 20-30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
**Added comment By: Aurelia Dougan McCollom – Instead of using the multipurpose pan, use the Ninja pot. How about meat along the bottom and sides of the pot, then spaghetti in the center. Top with more meat and bake. Top with cheese, and melt. Sounds good to me!
****
Spaghetti Tacos*, By: Jennifer Parker, June 11, 2015
Ok, so if you have kids, this is a super fun recipe!! The only part I made in my Ninja was the ground beef/spaghetti sauce. I made the noodles on my stove top (this is why I need a second Ninja!! 100 degrees in KC today and I had to fire up the stove top...ugh!!!). Anyway...these are 'spaghetti tacos'. I got the idea from a show my kiddos watch (iCarly).
Ingredients:
1 lb of ground beef
1- 24 oz can of spaghetti sauce
1- 16 oz package of spaghetti
taco shells
shredded cheese
Directions:
Turn your Ninja to Stove Top High. Brown the ground beef. Drain the excess grease and spaghetti sauce. Stir to heat. Turn your Ninja to Buffet/Warm setting to keep. While using the Ninja, the spaghetti was boiling on my range top. When done to your liking, drain. Serve it on taco shells. Top with shredded cheese and your favorite taco garnishes. This is such a favorite in our house!!
****
Spaghetti (using Rotini) & Italian Sausages*, By: Nora Brumlow Ross, July 28, 2017
Ingredients:
1 lb. rigatoni.
4 cups water
45 oz. jar spaghetti sauce
red pepper flakes – to taste
1 package Italian sausage – amount for your family
Directions:
Turn the Ninja to Stove Top High. Add the rigatoni and water. Cook for 10-12 minutes, stirring occasionally until al dente. Remove most of water. Add the spaghetti sauce, sausage and red pepper flakes. Stir well. Simmer on Stove Top Low for 10-15 minutes, stirring occasionally until the noodles are at desired tenderness.
*Added comment – I decided to "boil" the noodles first because I don't like the spaghetti sauce tasting like pasta water (only drawback in my opinion).
**Added comment by: Aurelia Dougan McCollom – This dinner was made in an RV. The sausages were browned outside. You, however can brown them in the Ninja using Stove Top High. Remove, wipe out the Ninja and proceed with cooking the pasta. Add the sausage when the sauce is added.
****
Spaghetti with Great Value Pork Italian Style Meatballs*, By: Kelli Austin, August 9, 2015
Ingredients:
16 oz bag Great Value Pork and Parmesan Italian Style Meatballs at Wal-Mart, (sold in the meat department)
1-24 oz jar pasta sauce
2 jars water
¼ cup white wine
1 lb spaghetti
Directions:
Turn your Ninja to the Oven setting of 375°. Place the rack in the pot and add the meatballs. Cook for 30 minutes. Remove the rack and meatballs, and wipe the pot. Add the sauce, water, wine, spaghetti and meatballs. Turn your Ninja to the Oven setting of 300° for 25 minutes. Stir occasionally. (Add a little water as needed during stirring). We all really liked them and the picky eater said for me to never cook spaghetti any other way.
*****
Spaghetti with Italian Sausage*, By: Cheryl Koehler, September 16, 2014
Ingredients:
½ pound spaghetti noodles
1- 24 oz can spaghetti sauce
¼ cup chopped onion
½ can water
1 package Italian sausage
Directions:
Turn your Ninja to Stove Top High and brown sliced sausage and onion in a little butter. Add spaghetti sauce, water & noodles and cook on Stove Top Medium until noodles done. Stir frequently to keep noodles from sticking.
****
SpaghettiO's - Homemade*, By: Suzanne Donohue, February 22, 2017
Tasty, quick and easy.
Ingredients:
26 oz. can tomato sauce
2 cans tomato soup
2 soup cans milk
1 can water (adjust ratio of water and milk to your liking)
1 tsp Granulated garlic
1 tsp onion powder
2 cups cheese shredded (I used a mix of Velveeta, extra sharp cheddar and grated parmesan/romano)
9 oz. ring shaped pasta
1 package skinless hot dogs (8), cut into coins (optional)
Directions:
Turn the Ninja to Stove Top Medium/High. Bring sauce, soup, milk, water, onion and garlic powder to a boil. Stir often. Reduce heat to Stove Top Low. Stir in cheese until melted. Add pasta and simmer for 20 minutes or until pasta is cooked to your liking on Stove Top Low. Stir to prevent sticking. Stir in hot dogs and serve. I want to try it with the tiny meatballs next time.
****
Spanish Rice, By: Dennis Becraft, July 11, 2017
Ingredients:
1 pound of smoked cheddar cheese sausage, sliced lengthways; then slice the half lengthways; then cut into small pieces
2 cans (14½ ounces each) diced tomatoes, undrained
4 cups water
2 cups uncooked converted rice
1 cup salsa
1 medium onion, chopped
½ cup green pepper, chopped
½ cup red pepper, chopped
1- 4 ounce can chopped green chilies
1 envelope taco seasoning (I used medium)
Directions:
Add all of the ingredients to your Ninja. Cover. Turn to Slow Cook Low and cook for 3-4 hours, stirring occasionally. Test rice periodically for tenderness.
Enjoy!
*Added comment - I found out for me a little hot sauce when plated was very good. I will try a hotter taco seasoning next time.
****
Spanish Rice*, By: Bonnie Smith, March 28, 2018
Ingredients:
2 Tablespoons olive oil
½ large onion, diced
3 cloves garlic minced
1 small Serrano pepper, seeded and diced or jalapeno pepper (omitted-didn’t have either on hand)
1½ teaspoons cumin
1 teaspoon Kosher salt
¼ teaspoon pepper
1 cup long grain rice
2 Tablespoons tomato paste
2 cup chicken broth
¼ cup fresh cilantro chopped (I used my dried cilantro from my garden)
lime juice
Directions:
Turn the Ninja to Stove Top High. Heat the oil. Add garlic, onion, pepper and rice. Cook until rice changes to a nice orange/golden color. Add tomato paste and broth. Reduce the heat to Stove Top Low. Place the lid. Cook until tender, about 20 minutes. Stir occasionally during this time. If needed add more water or broth (I let the steam from the lid go back in so as not to add any more). Stir in cumin, salt, pepper and cilantro. Sprinkle with some lime juice, stir again. Serve.
All spices are to taste.
****
Spanish Rice, By: Chris Jankowski, June 18, 2015
Ingredients:
1 lb ground beef
2 Tbs. butter
1 box Spanish Rice-A-Roni
1 medium Onion
2 Tablespoons of Extra Virgin Olive Oil
Salt & Pepper to taste
1- 16 oz. can of Stewed Tomatoes
Directions:
Turn your Ninja to Stove Top High and saute the onion in olive oil until translucent. Brown your ground beef with the onions. Season with slat and pepper. Drain excess grease when browned. Remove beef. Wipe Ninja.
Leaving the Ninja on Stove Top High add butter. Brown the rice/noodle from Rice-A-Roni package. Mix the browned ground beef with the rice. Set to Stove Top Medium. Add the seasoning package from Rice-A-Roni and 2½ cups of water. Put the lid on and cook for 20 minutes. Stir occasionally. The last 5 minutes add the entire can of stewed tomatoes, undrained. Turn off. Let sit 3-5 minutes until the rice finishes cooking. As a single guy I easily got 4 meals with this. Adding a salad and buttered rolls.
****
Spicy Pasta*, By: Aimee-Miguel Alejandro, March 23, 2015
Ingredients:
1 lb Hamburger
1 lb Italian sausage
onion and green pepper, diced
1 box pasta
1 jar spaghetti sauce
1- 28 oz can mild Ro-Tel tomatoes
2 cups water
Directions:
Turn your Ninja to Stove Top High and brown meats, onion and peppers. Add remaining ingredients and stir to mix. Turn your Ninja to the Oven setting of 325°F for 30 minutes!
****
Spicy Sausage Pasta*, By: Shawntel Womack, October 30, 2014
Ingredients:
Spicy Sausage Pasta
1 Tbs. olive oil
1 lb smoked sausage
1½ cups diced onion
2 cloves garlic, minced
2½ cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
¾ cup heavy cream
8 oz Bowtie pasta
½ teaspoon salt and pepper, each
1 cup Mexican blend cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to Ninja on Stove Top Medium/High heat until just smoking. Add sausage and onions and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover and reduce heat to Stove top Low. Simmer until pasta is tender, about 20 minutes.
3. Turn to Oven setting of 325°F, stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Bake until cheese is melted, about 3 minutes.
****
Spicy Sausage Pasta, By: Madeline DiDonato
Ingredients:
1 Tbs. olive oil
1 lb smoked sausage
1½ cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
½ cup heavy cream
8 oz penne pasta
½ teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
Directions:
Turn your Ninja to Stove Top High. Add oil. Add sausage and onions and cook until lightly browned. Add garlic and cook until fragrant, about 30 seconds.
Turn to Oven Setting 325°. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Place lid. Cook for 25 minutes, stirring occasionally. Stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Cook until cheese melts.
****
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in WW
This was so easy and yummy! I don't really measure when I'm experimenting so bear with my measurements...
Ingredients:
1 lb lean ground beef
1 box whole wheat elbow noodles
Chili powder
Cumin
Tony's creole seasoning
About 3½ cups vegetable stock
About 2 handfuls of Sharp cheddar cheese
(all seasonings to taste)
Directions:
Turn Ninja on Stove Top High. Add beef and some of the seasonings
Once the beef is no longer pink, add the box of elbows, the stock and more of the seasonings.
Cook on Stove Top High with lid on until pasta is tender and juice is gone. Stir occasionally.
Add shredded cheese, turn to warm, and cover until ready to eat
WW recipe
****
Spinach & Cheese Ravioli with Meatballs*, By: Lancelot Lisa Manchester, June 2, 2018
Ingredients:
Bag of frozen meatballs
Bag of frozen spinach & cheese ravioli
2 jars (24 oz. each) 3 cheese past sauce
Links of precooked link chicken, spinach & feta sausage
All above can be adjusted to your favorite flavors/ brands/types.
Directions:
Turn your Ninja to Stove Top High. *Brown the pre-cooked sausages, then cut into slices. Lightly brown the sliced sides. Add your frozen meatballs to stir to mix. Top with 1 jar of sauce & enough water to rinse out the jar. Stir. Switch to Slow Cook High for 4 hours. Add the bag of frozen ravioli & top with the other jar of pasta sauce. Add more water, (depending on how much moisture your ravioli’s & meatballs have) that to thin out and stir. Place lid. This will not take the full 4 hours. Usually 2½ to 3½ hours, depending on the pasta & meatball brands.
*(They were browned whole 1st, then cut in slices/ so the feta doesn't melt out) all same flavor. But if I had those & say a garlic, chicken, sausage I could combine those. I would just stay with the same type of proteins.
****
Spinach & Cheese Stuffed Tortellini*, By: Trish Obrien, September 22, 2014
Turn your Ninja to Stove Top High and brown cut up chicken breast, mushrooms, peppers, onion. Remove all from the pot. Add water and spinach and cheese stuffed tortellini. When pasta was done I drained water added chicken and veggies back then poured Alfredo sauce on top.
**Added comments on cooking by: members: - Petra Webb van Loosbroek - You could cook it with the sauce and add maybe half cup of water which should be gone by the time the pasta is cooked.
Nanci Nottingham - Maybe do a little less water (keeping an eye on it). This way there would be no draining. Also, I would experiment with cooking the beginning items "most of the way" and then adding in water, tortellini, Alfredo, etc. This way there is no "need" to remove the chicken, cook pasta, drain, add chicken back in. This sounds absolutely delicious!! I'm going to have to try it this week!! Thank you!!! Oh, and I'll let you know how it works without removing the chicken and all.
****
Spinach Artichoke Pasta*, By: Beth Hanway Jensen, April 20, 2016
Made this tonight. Got the idea from one of those Tasty videos. It wasn't too bad but could use some tweaking. The recipe called for macaroni noodles, but I substituted rotini. (I wonder if cream cheese would be a good addition). Here's the recipe with approximate measurements; I just kind of threw it together last minute.
Ingredients:
1- 10 oz box frozen spinach
1- 13 oz can artichoke hearts, chopped
2 garlic cloves, minced
2 Tbs. butter
salt, pepper – to taste
3 cups milk
2 cups pasta (I used rotini but macaroni is suggested)
2.5 cups shredded cheese (I happen to have a 3 cheese Mexi-blend)
Directions:
Turn the Ninja to Stove Top Medium/High. Add butter and cook frozen spinach until thawed. Add garlic and heat; add artichokes. Season to taste. Stir in the milk until boiling. Add noodles until coated (maybe 5 minutes; I waited until boiling again. Stir in cheese. Cover. Turn to the Oven setting of 350° for 7 minutes, stirring once or twice. Turn to Buffet/ Warm for about 15 minutes. There was some milk remaining; so you could add a bit less or let sit longer.
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Spinach Pesto Pasta*, By: Wendy Phillips Czech
Ingredients:
1 lb precooked noodles
1 box frozen spinach
½ cup butter
½ cup (generous) bagged Parmesan cheese (fresh-ish)
1 Tbs. Parmesan (Kraft)
1/2 pint heavy cream
2 Tbs. pesto (used Costco kind)
Directions:
I put the noodles, frozen spinach and butter on Stove Top Medium until the butter and spinach 'melted' and then added everything else. Stir until the cream sort of soaked up and it was 'sticky' from the cheese.
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Spinach Spaghetti*, By: Sandra Autry Campbell, February 17, 2015
Ingredients:
2-3 Tbs. Olive oil
6-8 Garlic cloves, chopped & minced
1 cup Spinach leaves
Spaghetti, amount needed for your family
½ Tbs. Chili flakes, or to taste
1-2 tsp Oregano/Italian seasoning
¼ cup Grated cheese
Salt & pepper, to taste
Directions:
Cook spaghetti, according to package instructions. Drain spaghetti retaining a little water.
Combine olive oil and garlic in your Ninja using Stove Top Medium. Cook until garlic gets lightly browned.
Add spinach, salt and pepper. Continue cooking tossing it gently until the spinach begins to wilt.
Add pasta, chili flakes and seasoning, mix well so that flavors blend. If the pasta seems a little dry, add a little water. Mix well and transfer to a serving dish. Top with grated cheese, and serve.
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Spiral Pasta Dinner*, By: Tammy Ullrich
Ingredients:
1 lb of spiral pasta
1¼ cup water
2 cups chicken broth with garlic
1 tsp of salt
1 Tbs. butter
Normandy style vegetables
Directions:
Add pasta, water, broth with garlic, salt and butter in the Ninja. Stir to submerge pasta. Turn your Ninja to Oven setting of 250° for 25 minutes, covered. After cooking 10 minutes stir and add vegetables. Cover and cook for 15 more minutes. Pretty good for a first attempt. Next time I may add Italian seasoning to it. Hubby loved it.
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Spring Rice Pilaf, Slow Cooker, By: Deborah Phelps Bondeson Matthews
Ingredients:
3 Tbs. butter
2 cups uncooked regular long grain rice
1/3 finally chopped onion
½ tsp salt
3½ cups reduced sodium chicken broth
½ cup water
1 cup julienne carrots
½ cup frozen sweet peas
½ cup finally chopped red bell pepper
1/3 cup slivered almonds toasted
2 Tbs. chopped fresh parsley
Directions:
Turn Ninja to Stove Top High and melt the butter. Add rice, onion and salt and cook for about 8 minutes stirring frequently until rice is lightly golden brown. Stir in broth and water, heat to boiling. Stir in carrots. Make sure all the rice is under liquid and not sticking to sides of cooker. Cover and cook on Stove Top Low for 2 to 2½ hours. Stir in peas and bell pepper. Increase setting to Stove Top High and continue cooking for 15 to 20 minutes until hot. Sprinkle with almonds and parsley. Turn to Buffet setting to hold. Makes 16 servings.
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Steak & Cheese Ravioli*, By: Jamika Helem, October 17, 2018
Ingredients:
1- 24 oz. jar Alfredo sauce (I would suggest more sauce if you like it saucy or if using the whole bag of ravioli)
Peppers and onions (I used one frozen bag)
½ package of frozen or refrigerated ravioli (I used steak and cheese stuffed ravioli that I found at Aldi! Very tasty)
Grated Parmesan cheese
Directions:
Cook the ravioli according to package directions. (You could use the Ninja but this would add time to overall dish unless you have two Ninjas!)
While the ravioli is cooking, turn the Ninja to Stove Top High. Sauté the peppers and onions. Since they are frozen, you don’t need to add any oil. If you choose to add fresh chopped, add a small amount of EVOO or pat of butter.
After sautéing the veggies for a few minutes, add in the jar of Alfredo sauce and allow to simmer until heated through, stirring as needed.
Drain the ravioli and add them to the sauce in the Ninja. Stir them in gently to coat with sauce. Sprinkle a little grated cheese on top. Turn the Ninja off. Return the lid and just allow a couple of minutes for the grated Parmesan to melt.
(This all came together in less than 20 minutes using literally a few things I found in my freezer and pantry.)
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Sticky Rice Using the Steamer Setting on the 4-in-1 as A Rice Cooker, May 29, 2015
Add your rice and recommended ratio of water. Plug the vent using aluminum foil, cork, or whatever works best for you. Set the timer for 5 minutes. When the timer alerts you and the 5 minutes are up, the Ninja automatically goes to keep warm. This is just like simmer! Let simmer it for 15 minutes or until rice is done. This makes perfectly sticky short grained rice for rice balls.
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Stouffer's Tuna Noodle Casserole, Single Serve, By: Tammy Ullrich, August 20, 2014
Preheat your Ninja for 10 minutes @ 350°. Remove the film from the package. Place the tray on the rack. Bake for 1 hour. – Original Instructions- Cook @ 350° for 45 minutes.
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Stuff - (Similar to Shepherd’s Pie)*, By: Catherine Hiestand Keller, September4, 2015
It's not the prettiest of dinners, but we love it... we call it "stuff" because I was throwing something (like this) together one night when the kids were little.. they asked what I was making and I said, "stuff" because there really was no name for it. They've called it that ever since (and they're in their 30s now! Hahahaha!)
So, I cut up the roast from last night, put in the gravy, drained a can of corn, put that in Ninja and mixed it all together. I pressure cooked the few potatoes I had in the house, and then mashed them up in the stand mixer and put those over the other mixture. Set the Ninja to the Oven setting of 350° and it was heated through in about 25 minutes!
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Stuffed Shells, By: Bonnie Martin, July 19, 2015
Ingredients:
1 box of large shells
4 cups of meat sauce
2 cups ricotta cheese
1 cup shredded mozzarella
2 Tbs. grated Romano cheese
1 egg
1 Tbs. chopped parsley
Salt/pepper to taste
1 cup water
Directions:
Spread 1 cup of the sauce in the pot. Mix cheeses, egg and seasonings -- stuff uncooked shells placing them on the layer of sauce. Pour rest of sauce on top and pour the water all around the edge. Turn your Ninja to the Oven setting of 250° for 50 minutes. Delish!
(The Spaghetti Sauce is also located in sauce recipes).
Spaghetti Sauce with Meat, By: Bonnie Martin, July 20, 2015
Ingredients:
2 lbs. ground beef
4 cloves garlic, minced (more or less to taste)
2- 28 oz. cans crushed tomatoes
1- 28 oz. can tomato sauce
1 small can tomato paste
2 Tbs. Fresh parsley, chopped
1 Tbs. Sugar
Salt/pepper, to taste
Directions:
Brown beef in a little olive oil on Stove Top High then add garlic and cook a few minutes longer.
Add the remaining ingredients and Slow Cook Low for 6 hours.
NOTE: You can add basil and oregano or some dried hot pepper flakes if you like. Also, my Italian grandmother would add any leftover cooked meats like pork chops, chicken, sausage, steak, etc. The flavor will be delicious!
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Super Easy Supper*, By: Dawn Marie Schneider-Malecek
Ingredients:
2 lbs hamburger
3 cups water,
bag of noodles,
5 small cans tomato soup
Directions:
Turn your Ninja to Stove Top High. Brown hamburger. Add 3 cups water, noodles, and soup. Turn to Oven setting of 300° for 15 minutes. Turn to Slow Cook Low, for 1 hour then Buffet setting to hold.
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Swedish Meatballs & Medium Shells with Alfredo Sauce*, By: Karen Menjivar-Vallejo, January 24, 2017 – Cross Posted in Fast & Easy
Ingredients:
4 cups water
1 pound medium shells
1 jar (28 ounces) Alfredo sauce
1 package (24 ounces) frozen Swedish meatballs
Directions:
Pour the water into the Ninja pot. Stir in the pasta, sauce and meatballs.
Turn to the Oven setting of 300°F, for 25 minutes Cover and cook until pasta is tender and meatballs are hot, stirring occasionally. Serve immediately
* This recipe is from the Ninja 3-1 Cooking Inspiration Guide under easy spaghetti and meatballs *
I just substituted everything.
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Sweet Potato Enchilada Casserole*, By: Jessica Christovich Sanderson, March 24, 2017
This was really good. I make a similar version in the oven with rice that my kids LOVE, and this was almost as good (a little healthier and much faster to prepare!).
Ingredients:
1 Tbs. olive oil
1 small onion, diced
8 oz sweet potato noodles (if you spiralize your own, use the thicker noodle setting. I just ran out of time and bought the pre-packaged ones)
1 Tbs. minced garlic
1 can black beans, drained
1 can corn kernels (frozen also works)
1 can enchilada sauce (I think it was a 14 oz can)
1 cup shredded cheese (I used a Mexican blend, but others would also work)
2 cups cooked chopped chicken (optional - I used some cut-up rotisserie chicken)
Directions:
Turn the Ninja to Stove Top Medium/High. Heat the olive oil and cook the onions for 5 minutes, or until soft. Add sweet potato noodles and cook for 10 minutes. Add garlic and cook for 1 minute. Add remaining ingredients and stir until completely mixed. Reduce the temperature to Stove Top Low. Cook 5-10 minutes until cheese is melted. Served with tortilla chips and sour cream.
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