White Spaghetti Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package; drain. Return to pan.
• Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
• Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
• In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
• Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 20 minutes.
• Sprinkle with parsley before serving.

Steps:

• 1. Bring large pan of salted water to boil. Add pasta and cook as the package directs, about 8 minutes
• 2. Put olive oil and garlic into small pan and heavy very gently over low heat for 4 to 5 minutes til garlic is pale golden but not browned. Remove and discard garlic.
• 3. Add anchovies and 1/3 cup water to pan and simmer rapidly, beating with the fork til anchovies have almost dissolved into the mixture. Add plenty of black pepper and a pinch of salt
• 4. Drain pasta and return it to hot pan. Add anchovy mixture and toss well. Divide between 2 bowls or plates and serve. Serves 2

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

Steps:

• Boil the pasta al-dente, drain and place in a large bowl.
• Mix all other ingredients in a small bowl, add to pasta.
• adjust seasonings and oil to taste.
• serve with parmesian cheese and bread.

Steps:

• Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Steps:

• Cook 3 servings spaghetti al dente, drain and set aside.
• In large skillet saute sausages until just cooked. I let them cool and peel the casings off, then cut them into 1/2 inch coins.
• Return sausage to the skillet and add garlic, red pepper flakes, basil, Italian seasoning, olive oil, salt and pepper, saute 2 minutes.
• Add mushrooms, saute 2 minutes.
• Add broccoli and celery, saute 2 minutes.
• Add onion, saute 2 minutes.
• Turn off burner cover and let sit until egg milk mixture is ready.
• Quickly beat eggs and milk together.
• In greased 9X13 inch glass pan layer 1/2 the vegetable meat mixture, then 1/2 the pasta, repeat.
• Pour the egg mixture over the whole thing and top with grated cheese.
• Bake at 325 until bubbly, let stand 10 min before serving.