For more than a generation, families and friends have been going to The Old Spaghetti Factory to enjoy its delicious food, charming atmosphere and friendly service. The company invites patrons to dine among old world antiques collected from around the world, while savoring perfectly cooked pasta and spaghetti sauces, freshly made using only the finest ingredients. The company is dedicated to providing a relaxing, enjoyable, memorable and satisfying dining experience in warm surroundings that will not cost a lot of money.


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Creamy Pesto Salad Dressing



CREAMY PESTO SALAD DRESSING
Old Spaghetti Factory Copycat Recipe

Makes 2 1/2 cups

1 cup mayonnaise
1 1/4 cups low fat buttermilk
1 1/2 tablespoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup freshly, finely grated Parmesan cheese

Combine all ingredients in a medium mixing bowl. Whisk until smooth and creamy. Pour into an airtight container and refrigerate 1 hour (this will help the flavors develop). Serve over salad or use as a dip.

Chicken Tetrazzini



CHICKEN TETRAZZINI
Spaghetti Warehouse Copycat Recipe

Serves 10-12

1 (16 oz.) package uncooked spaghetti
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
2 cups cubed cooked chicken
2 (4 oz.) cans mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
1 (10-3/4 oz.) can condensed cream of mushrooms soup, undiluted
2 cups milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 1-1/2 cups (4 to 6 ounces) shredded cheddar cheese

Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven; saute green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture; toss. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350 degrees for 50-60 minutes or until hot and bubbly. Uncover; sprinkle with cheese; bake 10 minutes longer or until the cheese is melted.

Caprese Bruschetta



CAPRESE BRUSCHETTA
Spaghetti Warehouse Copycat Recipe

Serves 8

1/2 baguette
1 pound fresh Mozzarella
1 small bunch basil
2-3 Roma tomatoes
2 tablespoons balsamic vinegar reduction

Slide baguette into 3/8 inch slices. Use the broiling feature in your oven to toast the bread. Turn the broiler on high, places the baguettes on a cookie sheet, and broil until the bread begins to turn brown. Remove cookie sheet from oven, then flip over and brown the other side. Slice the basil into tiny little strips by rolling several leaves together.

Assemble by placing a piece of the toasted bread onto a plate, add a thin slide of Mozzarella, then a thin slide of tomato, top with basil. Drizzle with balsamic vinegar reduction.

Beer Chili



BEER CHILI
Spaghetti Warehouse Copycat Recipe


1 lb ground beef
1 small onion, chopped
1 green pepper, chopped
1 can kidney beans, undrained
1 can chili beans in sauce, undrained
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
1 tablespoon apple cider vinegar
2 tablespoons chili powder
1/2-1 teaspoon chipotle chili powder (more or less to taste)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon sugar
(8-10 oz.) beer to taste


Brown ground beef, onion, and green pepper in a large saucepan until no longer pink and vegetables are softened. Drain, and return to saucepan. Add remaining ingredients to ground beef mixture and bring to a boil. Reduce heat and simmer for 20 minutes stirring occasionally. Serve in individual bowls topped with sour cream, shredded cheese, chopped onions or chopped chives.(optional)

Note:  Spaghetti Warehouse also serves this chili over spaghetti.

Meat Sauce

MEAT SAUCE
Old Spaghetti Factory Copycat Recipe

2 cooking onions, diced
1 tablespoon oil
2 lbs ground beef
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
1 (28 oz.) can stewed tomatoes
2 (5 1/2 oz.) cans tomato paste
4 cloves garlic
1/4 cup white wine or 1/4 cup vermouth (optional)

Saute onions in oil. Add beef and brown before stirring in all seasonings. Add tomatoes, paste, and cloves.
Stir and add alcohol if using. Cover and let cook on a low fire for 2 hours or more.


Fried Mozzarella



FRIED MOZZARELLA
Spaghetti Warehouse Copycat Recipe

Serves 4

2 mozzarella balls about 3 inches across
2 eggs
flour
breadcrumbs
oil for frying


Beat the eggs in a bowl, and set the oil to heating.  Cut the mozzarella into fairly thick slices and flour them. Dredge them in the beaten egg, coat them well with breadcrumbs, and fry them until golden. Drain them, dust them with a little salt, and serve at once.

Toasted Raviloi



TOASTED RAVIOLI
Spaghetti Warehouse Copycat Recipe


1 (16-oz.)  package cheese ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain breadcrumbs
1 teaspoon Italian seasoning


Mix water with eggs and beat well. Set aside. Mix Italian seasonings and garlic salt with bread crumbs and set aside. Measure flour in bowl and set aside. Heat vegetable oil in deep dryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil.
Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.