Spaghetti

Dirty Spaghetti Recipe: Viral Meal You Must Try

April 23, 2026 by Becky Spoon

Dirty spaghetti is like dirty rice, but it’s with spaghetti! If you are on Tiktok, this is a viral recipe and did I mention that’s really delicious!

To give you a sense of its popularity, dirty spaghetti has gone viral on platforms like TikTok, where users showcase their unique takes on the recipe. You can find creative twists where home cooks experiment with different meats, such as chicken or sausage, and even try out gluten-free pasta options. This adaptability is what keeps the dish relevant and loved by many.

The concept of dirty spaghetti borrows inspiration from the traditional dish known as dirty rice, which is a beloved staple in Southern cuisine. Just like dirty rice, dirty spaghetti is hearty, flavorful, and perfect for feeding a crowd. It’s a one-pot meal that combines a range of ingredients for a satisfying experience. The beauty of dirty spaghetti lies in its versatility; you can easily customize it by adding your favorite vegetables or proteins. Imagine the delightful mix of spices and textures as the ingredients meld together, creating a dish that is both comforting and exciting.

Dirty Rice

What do you need for this dish?

Ground beef
Italian sauage
red and green bell pepper
white or yellow onion
AP flour
tomaton paste
worcestershire sauce
garlic
beef broth
spaghetti
onion soup mix
Morton Nature’s seasoning
Italian seasoning

Note: Because I live in Mexico, there’s a couple of items that I couldn’t get here; for example, Morton’s natures seasoning. Let me show my followers in Mexico what it is and where they can find similar. This link is within the US: https://amzn.to/48juBSg

A good substitute for my Mexico friends would be: https://amzn.to/41Tjsnz

Why is Dirty Spaghetti So Popular?

Dirty spaghetti’s rise in popularity can be attributed to its simplicity and incredible flavor. In a time when many people are looking for quick and easy meal solutions, this dish offers a satisfying option that doesn’t skimp on taste. It’s also a budget-friendly recipe that allows you to use whatever you have on hand, making it a hit among families and college students alike.

Another reason for its appeal is the communal aspect of dirty spaghetti. It’s perfect for gatherings, whether it’s a family dinner or a potluck with friends. Everyone can dive into the same pot, and the dish often brings back memories of home cooking, making it nostalgic for many. The warmth and heartiness of dirty spaghetti create a sense of togetherness that enhances the dining experience.

How to Make Dirty Spaghetti

Making dirty spaghetti is straightforward and can be done in under an hour. Start by browning the ground beef and Italian sausage in a large pot. This step is crucial as it builds the foundational flavors of the dish. Once the meats are browned, you’ll want to add in the chopped bell peppers and onions, allowing them to soften and release their flavors.

As you build the base, don’t forget to season generously with garlic, Worcestershire sauce, and your choice of spices. The addition of tomato paste will give the spaghetti its signature ‘dirty’ look, as well as a rich, robust flavor. Stir these ingredients well before mixing in the beef broth, which will provide the necessary liquid for cooking the spaghetti.

Finally, add the spaghetti. You can break the noodles in half if you prefer shorter pieces, but traditional long spaghetti works just as well. Let everything simmer together, allowing the flavors to meld beautifully. The result is a dish that’s not only visually appealing but also packed with flavor in every bite.

Tips for Perfect Dirty Spaghetti

To elevate your dirty spaghetti to the next level, consider adding some fresh herbs like parsley or basil right before serving. A sprinkle of cheese can also enhance the flavor profile beautifully. If you enjoy a bit of heat, adding red pepper flakes is a great way to spice things up. Additionally, serving the spaghetti with a side of garlic bread or a fresh salad can round out the meal perfectly.

In conclusion, dirty spaghetti is more than just a meal; it’s an experience that combines comfort, flavor, and fun. Whether you’re cooking for family or hosting friends, it’s a guaranteed crowd-pleaser. So gather your ingredients, follow these steps, and dive into a bowl of delicious dirty spaghetti!

This dish is highly customizable; feel free to experiment with different vegetables or proteins according to your taste preferences. You might try incorporating diced zucchini or mushrooms for additional texture. The possibilities are endless, and that’s part of what makes dirty spaghetti such an appealing dish to create and enjoy.

Need another easy dish:

Try this American Goulash recipe! Ultimate comfort food – Old Fashioned American Goulash

Dirty Spaghhetti

Print Recipe

Ingredients

1 lb Ground Beef
2 Italian sausagef links or Italian sausage
1 Red Bell pepper, diced
1 Green Bell Pepper, diced
1/2 Large white onion
4 tbsp All purpose flour
2 tbsp Tomato Paste
2 tbsp Worcestershire
4 Cloves garlic
3-4 cups Beef broth
1 lb Spaghetti
1/2-1 cup Pasta water
Salt for pasta
Onion Soup mix, the amount you prefer
1-2 tsp Italian seasoning
1 tsp Nature's Seasoning (I made mine because I cannot find it in Mexico, recipe below)
1 tsp Italian seasoning

For the Natures Seasoning mix

3 tbsp salt
2 tbsp sugar
2 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp turmeric
1.5 tsp corn starch

Instructions

To a large pot or skillet, brown the ground beef and the Italian sausage. Cook, breaking up until lightly browned. Drain if needed. I didn't because the ground beef we get in Mexico is pretty lean. The fat adds to the flavor anyway. When meat has browned, add the flour and cook a minute or two.
Add in the tomato paste, combine and cook a couple of minutes. Add your chopped vegetables , along with your Worcestershire, the garlic. Slowly add your beef broth. Add your lipton soup mix (I had to use an onion dip mix because the soup mix is not available in Cabo) along with your Nature's seasoning (recipe below if you can't locate) the cajun seasoning, and the italian seasoning. Allow to cook 10-15 minutes vegetables are tender.
Cook the spaghetti in a large pot of salted water reserving about a cup of pasta water! Add the spaghetti to the meat sauce, combine well, Serve immediately with a little garlic bread.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 13, 2025 by Becky Spoon

Jump to Recipe

These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

What ingredients do you need for this recipe?

For the Meatballs:

ground chicken
breadcrumbs
eggs
Italian seasoning
Parmesan Cheese
garlic

For the Broccoli Pesto Pasta:

broccoli
extra virgin olive oil
jar of pesto
spaghetti

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? This is another excellent recipe that I think you will love. Here’s the link for the recipe: Simply Delicious – Bucatini All’Amatriciana

Bucatini All'Amatriciana — Bucatini All’Amatriciana

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordbaked, baked chicken meatballs, chicken, cicken meatballs, meatballs

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Instructions

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!

easy fresh tomato pasta – my #1 go to in a pinch

March 28, 2020 by Becky Spoon

Jump to Recipe

This fresh tomato pasta is another perfect recipe for cooking things you have on hand and a great use for those ripe tomatoes that we need to use up. I’m looking daily in my refrigerator and at my non perishable items trying to make sure I don’t let anything go to waste!

Other that the olive oil and salt and pepper, this recipe has 4 ingredients! I used very ripe Roma tomatoes, a few leftover sweet cherry tomatoes I had on hand, fresh garlic, crushed red pepper flakes, and fresh basil or Italian parsley, whichever you have on hand. In a pinch you could use dried basil if you don’t have fresh.

fresh tomato pasta.

I used spaghetti, however any pasta would work. I tubed pasta or fusilli or other spiral shaped pasta would work well. This recipe is not one to just make with fresh tomatoes when you need to! I’ve been making this recipe for years and I have used a canned diced tomato before. I would use a really good tomato like Mutti or a San Marzano brand. Here’s a link for the Mutti: https://amzn.to/2Jhwseb

Need another pasta receip? https://the2spoons.com/best-pasta-and-clams/. This pasta with clams is also a great recipe for cooking from your pantry. While at the grocery store the other day they had canned clams which work well in the pasta with clams dish.

Here’s the easy recipe for the fresh tomato pasta! Bon Appetit!

Fresh Tomato Pasta

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordfresh tomatoes, pasta, spaghetti, tomatoes

Servings servings

Ingredients

12 oz pasta of your choice, I used spaghetti
8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2 garlic cloves, minced
1/4 tsp red pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2 tbsp extra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1 cup reserved pasta water or more if needed
Parmesan cheese for serving

Instructions

Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!

best easy cheesy chicken spaghetti.

March 16, 2020 by Becky Spoon

Jump to Recipe

Yum. This easy cheesy chicken spaghetti is delicious.! Not only is this casserole delicious but it will feed six and if you do have leftovers this dish is even better the next day.

During these times that we are trying to eat from our pantry’s, make meals stretch and feed the family dishes everyone will love, this dish checks all of those boxes along with the economical box. If you are feeding a crowd, double, triple, how many times over it works wonderfully. This is actually a great recipe to feed a crowd.

Every item in this recipe can actually be from your pantry expect for the fresh ingredients like onions and peppers, and of course the cheese. I used fresh mushrooms and chicken that I had leftover, but you could use jarred mushrooms and canned chicken! I did top it with a mixture of cheddar cheese and Italian bread crumbs but you could leave the bread crumbs out all together.

My boys loved this growing up. When my youngest son moved from home and shared a place with friends, I’d make a huge recipe of this and send it home with him! This makes a great dish to serve a crowd, and it is a perfect make ahead dish that you can freeze before baking!

easy cheesy chicken spaghetti.

So the main ingredients in this dish, other than the spices, oil and a little butter are spaghetti, bell peppers (I used red and green), onions, cooked chicken, mushrooms, pimiento, and of course cream of mushroom soup. Some recipes call for cream of mushroom soup and cream of chicken soup. You can add both if you like. I’ve seen recipes that add a can of rotel tomatoes instead of the pimiento.

As you can see most of the ingredients are common ingredients most of us always have on hand. I ALWAYS have cream of mushroom soup so I buy them in 6’s like you get a Sams club or online at amazon for a 4 pack. Here’s a link for the amazon 4-pack: https://amzn.to/2Wi5dbg.

easy cheesy chicken spaghetti.

Keeping the “cooking from the pantry” theme going, you can open a can of green beans to serve with this and that would be a great addition. Here’s my simple recipe for canned green beans: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/.

My Mom would have probably thrown in a green salad and bread because she always served complete meals that covered the food wheel and she would include dessert!

Here’s the easy recipe! Hope you enjoy!

Chicken Spaghetti

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordcheesy, chicken, chicken spaghetti, dinner, Easy, main course, spaghetti

Servings servings

Ingredients

12 oz spaghetti
2-3 cups cooked chicken
2 cups grated cheddar cheese (I use a combination of mild and sharp)
2-3 oz Velveeta cheese, cubed ( Optional, but I really like it in the dish)
2 cans cream of mushroom soup
6-8 large mushrooms, sliced
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
2 tbsp butter
1 tsp extra virgin olive oil
1 4 oz jar pimentos, drained
1 can sliced ripe olives, optional
2 cups chicken broth
1 tsp Lawry's seasoned salt
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup additional grated cheddar cheese for the top

Instructions

Preheat oven to 375 degrees.
Dice the chicken from a chicken you have cooked or a rotisserie chicken. I cooked mine in the instant pot. I placed the chicken in the pot, adding water up about 3/4 to the top of the chicken. I added 2 bay leaves, a stalk of celery, 2 carrots, 1/2 onion and a little salt. I set the Instant Pot for 30 minutes and allowed it to release on it's on. I then remove the chicken and strain the broth, discarding the vegetables. When cool, you can dice or tear the chicken into pieces. You will probably have more chicken than you need left, so use it for another recipe.
If you have a rotisserie chicken it will work, you'll just need some chicken broth in your pantry.
Cook your spaghetti according to packaged instructions.
While your pasta is cooking heat the butter and oil in a large pot. Add your onions and peppers and cook until the onions are translucent. Add the mushrooms and cook until the water has evaporated from the mushrooms and they are starting to brown. Don't salt your mushrooms until they begin to brown because the salt will just release the water. When they start to brown add the seasoning salt and pepper. Now add the cream of mushroom soup, and your chicken broth. Cook and stir until your soup has completely heated through and all is combined. At this point I turn off the heat, allow the sauce to cool a little, then add the pimentos and olives.
When the spaghetti is cooked, drain and add it to a container large enough you can toss all the ingredients in. I usually add a touch of oil so the pasta won't stick. Add the chicken and toss. Then add the sauce that has cooled and has all the remaining ingredients in it, along with the cup of cheese. I combine again the pasta, chicken the sauce and cheese. You're going to add cheese to the top so you want the cheese combined throughout your dish. Now that it's all combined, dot with the Velveeta cubes and top with the remaining cheese.
Place mixture into a prepared casserole dish. Cover and cook for 30 minutes until bubbly, then remove the foil or cover and add your cheese. Cook an additional 15 minutes or until your cheese has melted. Enjoy!

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

Jump to Recipe

I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordItalian Food, meatballs, spaghetti, spaghetti and meatballs

Servings servings

Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
2 links Italian Sausage or 1/2 pound ground (I used hot)
1 cup Italian Bread Crumps (I used Progresso)
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
1 1/2 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
5 small eggs or 3 large or extra large
1 1/2 cup finely grated parmesan cheese
3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

1 recipe Meatballs
2 jars of your favorite marinara sauce or other sauce-
1/2 jar water
1 lb spaghetti
Parmesan or Parmigiano Reggiano for serving

Instructions

Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.

Simple Spaghetti with Fresh Tomatoes from the Garden

July 2, 2019 by Becky Spoon

Jump to Recipe

This Spaghetti with Fresh Tomatoes from the Garden literally has 6 ingredients. Extra virgin olive oil, garlic, fresh tomatoes from the garden, parmigiana- reggiano, the pasta and some fresh basil. It is seasoned simply with a little salt and pepper, then a little pasta water to bring everything together! I honestly wanted to keep eating it!!

The tomatoes I used were Sun Gold cherry tomatoes, but you can use any of the small tomatoes. There’s champagne tomatoes, grape tomatoes, any of these will work in this recipe. If you decide to add some of these delicious cherry tomatoes to your garden here’s a link to give you names for the best types: http://www.veggiegardener.com/best-cherry …

Simple Spaghetti with Fresh Tomatoes from the Garden

I started with a little extra virgin olive oil and garlic, then added the tomatoes and cooked them until they were busting.

Finishing with pasta water helps make this delicious sauce! Add the spaghetti to the pan, toss a few times and you’re finished! Simple!

Eating this dish alone with a piece of good garlic bread or French bread is enough! However, if you want a salad, try my Caesar salad. Here’s a link for that: https://the2spoons.com/a-classic-beautiful-caesar-salad/

Hope you enjoy this simple recipe! The recipe is for two, however, just double or triple and the delicious flavors will remain the same!

Spaghetti with Fresh Tomatoes

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

Keywordcherry tomatoes, spaghetti, spaghetti with fresh tomatoes, sun gold tomatoes, tomatoes

Servings Servings

Ingredients

2 Cups cups whole cherry tomatoes (I used Sun Gold)
2 garlic cloves, minced
3 tbsp extra virgin olive oil, plus more to drizzle on finished dish
1/4 cup Parmigiana Reggiana Cheese finely, Parmesan or Pecorino Romano grated plus more for finishing the dish
salt and pepper to taste
pasta water
fresh basil, torn
8-16 oz spaghetti

Instructions

Bring a pot of water that has been salted to a boil. Cook your pasta to your desired firmness! I actually like mine softer than al dente.
While your pasta is cooking, wash and pat dry your tomatoes. Heat the olive oil in a large skillet. Add the garlic and cook until fragrant but don’t burn. Add your tomatoes and cook until they have burst and a sauce begins to form. Shake the pan while cooking to insure all sides are cooking.
When your tomatoes have burst and your sauce begins to make add a little salt and pepper to taste.
Don’t drain your pasta, but remove your pasta with a spider or tongs from the pasta water into your skillet with the sauce. Add a ladle of pasta water and combine your pasta with the sauce and cook for a minute or two. Add the grated Parmesan cheese and combine gently adding more pasta water if needed. Turn the heat off and toss in some torn basil leaves.
Plate your spaghetti and spoon over the remaining sauce. Add some Parmesan strips, drizzle with extra virgin olive oil, and more basil if desired. Bon Appetite!