Spaghetti alla Nerano, Zucchini Spaghetti

Serves 4

Ingredients
6 medium zucchini, sliced into quarter-inch rounds
Sunflower oil, for frying
14 oz. spaghetti
1 clove garlic, minced (optional)
2 to 4 oz. grated cheese (such as aged Parmigiano Reggiano, Provolone del Monaco, or Caciocavallo)
1 bunch fresh basil leaves
A pat of butter (optional)
Ground black pepper, to taste

Directions

1. Take thinly sliced zucchini rounds and deep-fry in sunflower oil until golden (or even slightly burnt).
2. Put fried zucchini on a paper towel to absorb oil; let sit in a bowl for a few hours to rest (or put in the fridge overnight). Before using, dab them again with a paper towel to remove excess moisture.
3. Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water after draining spaghetti.
4. Reheat zucchini in a frying pan with optional minced garlic.
5. Place half of the zucchini into a clean pot or bowl, then add a few Tbsp. of cheese and a few Tbsp. of the pasta cooking water. Stir the mixture until cheese begins to melt. Add spaghetti, the rest of the zucchini, and cheese, and continue stirring until cheese and spaghetti water form a saucy emulsion. If the mixture seems too thick, add a bit more cooking broth. If it is too thin, add more cheese.
6. Add fresh basil, butter, and black pepper, to taste.
7. Serve with sprig of basil on top—with basil flower, if you have it—in a shallow bowl.

* Adapted from Lo Scoglio da Tommaso and other Nerano restaurants.

Alfredo Sauce

PREP TIME 10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
SERVINGS10 servings

Ingredients
½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
2. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favourite pasta!

Nutrition Facts

The Best Homemade Alfredo Sauce Ever!

Amount Per Serving

Calories 329Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 111mg37%

Sodium 347mg14%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1218IU24%

Vitamin C 1mg1%

Calcium 159mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Chicken Alfredo

Ingredients

6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
1/2 cup milk
1/2 teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
1/2 cup chopped red bell pepper

Method

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Nutrition Facts
Per Serving: 645 calories; 42.7 g fat; 39.7 g carbohydrates; 28.3 g protein; 151mg cholesterol; 355 mg sodium.

Mushroom Florentine Pasta

Yield: 4

Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes

Ingredients:
8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
1 cup chicken broth (vegetable broth may be substituted)
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves

Method:
Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.
Mix in spinach, allow to wilt.
Add drained pasta to skillet, toss to coat.

Creamy Three-Cheese Spaghetti

Ingredients:

12 oz. spaghetti
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley

Method:

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Cheesy Italian Pasta and Chicken

Serves: 6 

Active Time: 20 Min 

Total Time: 30 Minutes

Ingredients:
8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Method:

1. Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
2. Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
3. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

Garlicky Shrimp Alfredo Bake

TOTAL TIME: 0:25

PREP: 0:15
LEVEL: EASY
SERVES: 4

Ingredients:
10 oz. penne
3 Tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 Tbsp. chopped fresh parsley
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/4 cup plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Method:

1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
6. Garnish with remaining tablespoon parsley & serve.

One Pan Teriyaki Chicken and Noodles

Prep time - 5 mins

Cook time - 15 mins
Total time - 20 mins

Serves: 5-6 servings

Ingredients:
2 tablespoons canola oil
2-3 chicken breasts, cut into 1" pieces
salt and pepper
1 cup matchstick cut carrots
1 cup snap peas
1 bell pepper, sliced
½ cup soy sauce
2½ cups chicken broth
1 box Barilla Pronto Half-Cut Spaghetti
¼ cup honey
2 teaspoons garlic (about 4 cloves)
1 teaspoon fresh ginger
1 tablespoon white vinegar
2-3 green onions, sliced

Method:

1. Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
2. Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
3. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
4. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

Video How-To

Alfredo Sauce

Ingredients:

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Method:

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Red Wine Spaghetti

Ingredients:

4 cups water
1 bottle full bodied red wine (we used cabernet)
1 pound spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan
1/2 cup flatleaf Italian parsley

Option : Add scallops

Method:

1. Measure 1/4 cup of wine and set aside.
2. Combine the water and the remainder of the bottle of wine (about 3 cups) in a large pot and bring to a boil. 
3. Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes. 
4. Reserve 1/4 cup of the cooking liquid and drain the spaghetti. Set aside.
5. In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
6. Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
7. Add the butter and stir until it melts into the pasta.
8. Add salt and pepper, parmesan, and parsley and stir to combine. 
9. Serve on its own or top with more parmesan and parsley and open up another bottle of wine!

Servings: 4

Spaghetti Bolognese

Ingredients:

500g Fresh Beef Mince
400g Dried Spaghetti
4 Rashers of Smoked Streaky Bacon, finely diced
2 Tins of Plum/Chopped Tomatoes
6 Fresh Cherry Tomatoes
2 Medium Onions, peeled and finely diced
2 Sticks of Celery, trimmed and finely diced
2 Carrots, trimmed and finely diced
2 Cloves of Garlic, peeled and finely diced
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over
2 tbsp Tomato Puree
1 Beef Stock Cube
Glass of red wine (optional)

Herbs:
2-3 Sprigs of Fresh Rosemary
Handful of Fresh Basil, plus extra for Garnish
1 tsp Dried Oregano
1-2 Fresh Bay Leaves
Olive oil
Sea Salt and Black Pepper

Method:

1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over. 
3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell. 
4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish.

Easy Spaghetti Bolognese

Ingredients:

2 Tbsp olive oil
400g/14oz beef mince
1 onion, diced
2 garlic cloves, chopped
100g/3½oz carrot, grated
2 x 400g/14oz tin tomatoes
400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
400g/14oz dried spaghetti
salt and pepper

Method:

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Cheesy Meat Lasagna

Ingredients:

1 ½ pounds hot Italian chicken sausage
2 (14.5 ounce) cans Hunt’s Fire Roasted Diced Tomatoes with Garlic
1 (8 ounce) can Hunt’s Tomato Sauce
2 tablespoons Hunt’s Tomato Paste
1 egg
1 (16 ounce) container part skim ricotta cheese
½ teaspoon fresh ground pepper
½ teaspoon kosher salt
¾ cup KRAFT Grated Three Cheese Parmesan Cheese, divided
10 oven ready lasagna noodles
1 ½ (8 ounce) packages KRAFT 5 Cheese Italian Blend Shredded Cheese, divided

Method:

1. Preheat oven to oven to 425°F. In a large skillet over medium high-heat brown sausage. 
2. Stir in tomatoes, tomato sauce and tomato paste; simmer 5 minutes, stirring occasionally. Remove from heat. 
3. Meanwhile combine ricotta cheese, ½ cup Parmesan cheese, 4 ounces shredded cheese and egg. Mix until well blended. 
4. Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish. Top with a layers of 3 noodles, half the ricotta cheese mixture, and 1/3 of the sauce. Repeat layers. 
5. Top with remaining noodles then cover with sauce and sprinkle ¼ cup Parmesan cheese. 
6. Spread remaining 8 ounces of shredded cheese over top; cover. 
7. Bake for 20 minutes. Remove foil. Bake, uncovered, 5 minutes until cheese is melted. Let stand 5 minutes before serving. 

Lobster Spaghetti (Santorini Style)

Ingredients:

2 whole live lobsters
½ pound spaghetti
4 tablespoons butter, divided
2 garlic cloves
½ small onion, finely chopped
1/3 cup sweet vermouth
2 teaspoons tomato paste
Pinch of red pepper flakes
2 teaspoons honey
½ teaspoon paprika
2 whole cloves
Pinch of cinnamon
Salt to taste.

Method:

1. Before steaming, take a very large knife and cut right behind the lobster’s eyes straight back. Place lobsters in a large pot filled with about an inch and a half of water. Bring to a boil and reduce to a medium heat. Steam for 7-8 minutes (for a 1 ½ pound lobster). Remove and reserve cooking liquid. Split lobster in half lengthwise. You
2. In the same pot you cooked the lobsters in, fill with water and bring to a boil. Season with plenty of salt, it should taste like the sea. Add spaghetti. Cook until just under al dente. Reserve at least 1 ½ cups of cooking liquid. Drain, but do not rinse.(You want it to be under, because it will cook to aldente later in the sauce).
3. In another large pot, melt 1 tablespoon butter over a medium heat. Add onion and garlic. Cook until softened, about 3 minutes. Season with salt. Add tomato paste, honey and red pepper flakes, cook 1 minute. Add vermouth, cook until reduced by half, about 2 minutes . Add reserved lobster cooking liquid, paprika, cloves and pinch of cinnamon. Simmer 2-3 minutes. Add in remaining butter.
4. Place lobster back into sauce, spoon some of the sauce on the lobster, you just want the lobster to re-heat. Remove, and cover with a foil tent.
5. Add spaghetti to sauce, along with about ¼ cup of reserved pasta cooking liquid, toss to coat in sauce (the heat should still be on medium). Add more reserved pasta cooking liquid if needed. Cook until sauce is thickened and pasta is aldente. Season to taste with salt and pepper.
6. Place spaghetti on a big platter, and top with lobster pieces.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 10 minutes

Yield: 2
Serving Size: 1 lobster with 1/4 spaghetti

Lasagne

Ingredients:

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage/ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagne noodles
1/2 cup water

Method:

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

READY IN. 1 hr 25 mins

Original recipe makes 12 servings

Simple Tomato Sauce

Ingredients:

2 cloves garlic, lightly crushed
1/4 cup extra-virgin olive oil
Two cans (28 ounces each) diced tomatoes, with their juice
Kosher or fine sea salt
5 large fresh basil leaves, shredded or torn

Method:

1. Warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. 
2. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. 
3. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. 
4. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes. 
5. Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like. 

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 5 cups

Creamy Baked Rigatoni with Meat Sauce

Ingredients:

1 pound box rigatoni, cooked till barely al-dente

For the sauce:
Olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 pound ground beef
1 (28 ounce) can crushed Italian style tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste
1/3 cup red wine
1/2 cup fresh basil, chopped

For the bechamel:
2 tablespoons butter
2 tablespoons flour
1 cup lowfat milk, slightly warmed
Dash ground nutmeg

For layering:
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated or shaved

Method:

1. Cook onion and garlic in olive oil till tender. Add ground beef. Cook till no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
2. In a small saucepan melt butter over medium low heat. Sprinkle in flour and whisk till smooth. Gradually whisk in milk and nutmeg. Turn heat up to medium and and whisk and cook till smooth, thick and creamy. Remove from heat.
3. Combine meat sauce and pasta and mix thoroughly. Spray a lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for another 5 minutes.

Make ahead method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.

Servings: 8

Macaroni Pie

Ingredients:

32 oz. elbow macaroni
400g mince meat
3 eggs
3 cups milk
4 cups shredded Cheddar cheese
1/4 tsp salt

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Fry mince meat until brown.
4. Beat eggs and milk together. 
5. Mix minced meat with the cooked macaroni & pour mixture into 9x13 inch baking dish. 
6. Add half cheese to egg mixture & pour over macaroni & mix gently. 
7. Cover with remaining cheese. Sprinkle with salt.
8. Bake in a preheated over for an hour or until a knife inserted comes out clean.

Baked Mac & Cheese

Ingredients:

16oz. Elbow macaroni
3 Tbs. Butter
1 1/2 C. Milk divided
2 Eggs lightly beaten
1 lb Velvetta Cheese cubed
8oz. Shredded Mild Cheddar
8oz. Shredded Monterey Jack
Salt
Pepper

Method:

1. Preheat oven to 375. 
2. Cook elbows 8-10 in salted water. Drain and pour in large mixing bowl. 
3. Melt Velvetta and 3/4 cup of milk over low heat stirring often. Pour sauce over pasta and stir. 
4. Add butter, milk, eggs, shredded cheeses, and salt and pepper and mix well. 
5. Add some shredded cheese to top and bake for about 25 minutes or till golden brown and bubbly. Serve hot.

Spaghetti Aglio Olio

Ingredients:
13 oz of dried spaghetti
1/2 cup of olive oil
4 garlic cloves, finely chopped
1-2 large red chillies, seeded and finely chopped
2 tablespoons of fresh parsley, finely chopped
salt and freshly ground black pepper to taste

Method:

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.
2. Meanwhile, combine the oil, garlic, and chilli in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don’t allow it to burn.
3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it’s not a high heat because you don’t want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.

Serves 4.