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Chicken Liver & Spaghetti Bake

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Submitted by debjrn81

Chicken liver, ground beef and baked spaghetti.

YIELD

6 servings

PREP

15 min

COOK

40 hrs

READY

1 hrs

Ingredients

¾ 340.2
POUND G GROUND BEEF
2 2
SMALL SMALL ONIONS
chopped
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE TOMATOES, CANNED
6 173.4
OUNCES ML/G TOMATO PASTE
1 5
TEASPOON ML BASIL
ground *
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML SALT
1 453.6
POUND G CHICKEN LIVERS
cut up
1 15
TABLESPOON ML BUTTER
melted
½ 226.8
POUND G PASTA
thin spaghetti

Directions

Simmer hamburger, onions, green pepper and oil until meat has lost red color.

Sieve tomatoes and add with tomato paste and seasonings.

Cover and simmer for 1 hour.

Simmer livers and butter for 10 minutes and add to meat mixture.

Cook spaghetti, drain and place in a 2 quart dish.

Pour on meat sauce and toss lightly.

Cover and bake 30 minutes at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 511 37% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 481mg 160%
Sodium 601mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 80g
Vitamin A 233% Vitamin C 59%
Calcium 6% Iron 77%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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