Serves 6 to 8.

Ingredients:
1/2 c. butter, melted
1 c. onion, chopped
6 to 7 potatoes, peeled, cubed and cooked
16-oz. pkg. shredded Cheddar cheese, divided
16-oz. pkg. bowtie pasta, cooked

Method:
Combine butter and onion in a slow cooker; add potatoes. Sprinkle with half the cheese.

Spread pasta on top; sprinkle with remaining cheese. Cover and cook on low setting for 30 to 40 minutes, stirring occasionally.

Mock Pierogies Recipe

Prep Time: 15 Minutes, Cook Time: 40 Minutes, Serve: 12

Ingredients:
1 onion, chopped
1 pound ground beef
1 pound ground pork
1 head garlic, minced
1 tablespoon vegetable oil
1 pound hot dogs, sliced diagonally
1 (14 ounce) jar banana ketchup
1 (26.5 ounce) can spaghetti sauce
1/2 cup water
1/2 cup shredded Cheddar cheese
1/4 cup white sugar
2 pounds spaghetti
salt and pepper to taste

Method:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil.

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water.

Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through.

Serve over spaghetti with Cheddar cheese sprinkled on top.

Filipino Spaghetti Recipe

Serve: 4
Prep Time: 50 Min
Cook Time: 20 Min
Ready In: 1 Hr 10 Min

Ingredients:
salt and pepper to taste
1 pinch red pepper flakes
1 (8 ounce) can tomato sauce
1 large onion, finely chopped
1 (15 ounce) can cannellini beans, with liquid
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
2 quarts water
2 cubes chicken bouillon
3 tablespoons olive oil
6 slices bacon, cut into small pieces
7 cloves garlic, whole
12 ounces penne pasta

Method:
In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent.

Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.

Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot.

Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

Pasta Fagioli 2 Recipe

Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min, Serve: 6

Ingredients:
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives

Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.

Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Spaghetti Squash I

Ingredients:
1⁄2oz (15g) dried porcini mushrooms, rinsed
2⁄3 cup boiling water
2 tbsp extra-virgin olive oil
6oz (175g) white mushrooms
2 garlic cloves, minced
1 bay leaf
6 ripe plum tomatoes, peeled, seeded, and chopped
2⁄3 cup dry white wine
8oz (225g) medium shrimp, peeled and deveined
salt and freshly ground black pepper
1lb (450g) dried spaghetti

Method:
1 Combine the porcini and boiling water in a bowl. Let stand for 30 minutes. Remove the mushrooms with a slotted spoon and chop them. Strain the soaking liquid through a fine sieve and reserve. Bring a large pot of salted water to a boil.

2 Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms and cook, stirring often, about 5 minutes, until golden.

3 Add the porcini and garlic and cook for 30 seconds. Pour in the porcini liquid, add the bay leaf, and simmer until the liquid is reduced to a glaze. Reduce the heat to low.

4 Add the tomatoes and wine and simmer for 7–8 minutes, until the liquid is slightly reduced and the tomatoes are beginning to break down. Remove the bay leaf. Add the shrimp and cook for 1 minute, or until just opaque. Season with salt and pepper.

5 When the sauce is almost done, cook the spaghetti in the boiling water according to the package directions until al dente.

6 Drain well, then return to the pot. Add the sauce and toss well. Transfer to deep bowls and serve hot.

Spaghetti mare e monti recipe

Ingredients:
1 lb (450g) dried pasta, such as spaghetti or tagliatelle
4 tbsp olive oil
6oz (175g) pancetta, very finely chopped
2 garlic cloves, minced
5 large eggs
1⁄2 cup freshly grated Parmesan
1⁄2 cup freshly grated Romano, plus more to serve
freshly ground black pepper

method
1 Bring a large saucepan of salted water to the boil over high heat. Add the pasta, stir, and cook according to the package instructions, until al dente.

2 Meanwhile, heat the oil in a large frying pan over medium heat. Add the pancetta and cook, stirring occasionally, about 6 minutes, until crispy. Add the garlic and cook for 1 minute.

3 Beat the eggs, Parmesan, and Romano together and season with pepper. Drain the pasta well and return to its saucepan.

4 Add the egg mixture and the contents of the pan with the pancetta, including the fat, and mix quickly until the pasta is well coated.

5 Serve immediately, with extra Romano passed on the side. good wIth A simple salad.

Pasta alla carbonara recipe

Ingredients:
1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley

method
1 Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.

2 Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.

3 Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.

4 Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot. good wIth A glass of full-bodied red wine.

Spaghetti with puttanesca recipe

Ingredients:
1 1⁄2 lb boneless pork country-style ribs
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag), thawed
1 can (29 oz) tomato puree
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon fennel seed
1 package (8 oz) sliced
fresh mushrooms (3 cups)
1 package (16 oz) spaghetti
1 tablespoon olive or vegetable oil
Grated Parmesan cheese, if desired

Method:
1 In 3- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti, oil and cheese.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms.

4 Increase heat setting to High; cover and cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.

5 Stir oil into sauce. Serve over hot spaghetti; sprinkle with cheese.

Notes and Tips:
The onion mixture shortens the prep time for this recipe, and it’s great to have on hand for other recipes too. Look for it where the bags of chopped onion are in the frozen vegetable section it should be nearby.

chunky pork and mushroom spaghetti sauce recipe

Ingredients:
3 cups uncooked rigatoni pasta (9 oz)
1 lb bulk Italian pork sausage
1 can (28 oz) crushed tomatoes, undrained
3 cloves garlic, finely chopped
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 cup shredded Parmesan cheese (4 oz)
2 1⁄2 cups shredded mozzarella cheese (10 oz)

Method:
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

2 Meanwhile, in 10-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. In small bowl, mix tomatoes, garlic and basil.

3 In baking dish, layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.

4 Bake 35 to 40 minutes or until hot and cheese is golden brown.

Notes and Tips:
Slash the fat in this family-favorite casserole by using 3⁄4 lb bulk turkey Italian sausage and reduced-fat mozzarella cheese.

seven layer rigatoni recipe

Ingredients:
500 g (1lb) rump steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon soft brown sugar
1 small Lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, cut into thin strips
1 small red chilli, seeded and chopped
1/4 cup (15 g/1/2 oz) chopped mint
1/3 cup (60 g/2 oz) chopped unsalted peanuts or cashews
500 g (1lb) Hokkien noodles

Method:
Remove all visible fat from the meat. Combine the peanut oil, oyster sauce, curry powder and brown sugar in a small bowl.

Heat a wok over medium heat. Add the steak and cook for 6-8 minutes, turning and basting with half the sauce during cooking. Remove the steak from the wok.

To make the dressing, whisk together all the ingredients.

Place the cucumber, onion, capsicum and chilli in a large bowl.

Add the mint and nuts. Thinly slice the meat, add to the bowl with the dressing and lightly toss to combine. If you have time, leave for a few minutes to marinate.

Place the noodles in the same wok and stir-fry over medium heat for 1-2 minutes.

Stir in the remaining basting sauce and toss until heated through. Divide the noodles among serving bowls and top with the
salad.

Serve immediately.

Quick Beef and Noodle Salad Recipe

Serve: 4

Ingredients:
3-4 cups leftover pasta (penne, spaghetti or fettuccini)
2 cups leftover sausages, cut into thin slices
1 piece celery stalk, cut into thin slices
1/2 cup hard cheese (cheddar, Queso de bola, Gruyere, Parmesan), cut into small pieces
1/2 cup lemon-olive oil dressing
4 pieces fresh basil leaves, cut into thin strips,
optional salt and pepper, to taste

For the lemon-olive oil dressing:
juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

Method:
In a mixing bowl, whisk together all ingredients for the dressing until well blended.

To assemble In a salad bowl, toss all ingredients for the pasta with lemon-olive oil dressing.

Season as needed.

Cold Pasta Salad Recipe

Serve: 6

Ingredients:
1/2 cup olive oil
3 tablespoons garlic
1 56-gram can chopped anchovies
1/4 cup sliced sun-dried tomatoes
1 cup dry Italian beef salami
1/2 cup sliced shiitake mushrooms
1/2 cup sliced straw mushrooms
1/2 cup sliced button mushrooms
2 tablespoons capers
2 tablespoon black olives
salt and pepper to taste
pinch of chili flakes
dash of Parmesan cheese
500-gram pack linguine noodles, cooked according to package directions

Method:
In a large skillet, heat olive oil and sauté garlic, anchovies, sun-dried tomatoes and salami.

Stir in the three kinds of mushrooms, capers and olives.

Season with salt and pepper. Sprinkle with chili flakes and Parmesan cheese.

Serve over cooked pasta.

Three Mushroom Pasta with Sun Dried Tomatoes and Salami Recipe

Serve: 4 to 6

Ingredients:
2 kilos firm red tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons minced garlic
1 medium size white onion, finely chopped
1 tablespoon salt
1 teaspoon Italian seasoning
2 tablespoons extra virgin olive oil
1 425-gram can sliced button mushroom, drained
2 cups heavy cream
1/4 cup white wine
500 grams linguine, cooked according to package directions
Parmesan cheese

Method:
In a large pot, blanch tomatoes in boiling water for 30 seconds.

Remove from water and immediately plunge in a basin of ice water to stop the cooking. Peel tomatoes, remove seeds and slice into quarters.

In a wide pan over medium flame, heat 1/4 cup olive oil. Add garlic and onions and cook-stir for 1 minute. Add sliced tomatoes.

Stir in salt and Italian seasoning. Turn heat down to lowest setting.

Cover pan and let tomatoes stew gently for 1 hour, stirring occasionally, being careful not to mash the tomatoes.

When tomatoes are stewed, heat 2 tablespoons olive oil in a separate

Pasta in Fresh Tomato Cream Recipe

Serve: 6 to 10

Ingredients:
1 1/2 cups extra virgin olive oil, divided
3 tablespoons minced garlic
5 Italian garlic sausages (300grams), sliced diagonally
6 herbed sausages (300grams), sliced diagonally
2 cups thickly sliced white onions (large variety)
2 large red or green bell peppers
4 - 5 whole pieces sun-dried tomatoes, soaked in water
1/2 teaspoon salt
2 - 3 fresh basil leaves, cut into strips
750 grams cooked spaghetti noodles or ziti or penne
1 cup grated Parmesan cheese

Method:
In a wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add garlic and cook just until edges start lo turn golden.

Add sausage slices and cook for 3 minutes, stirring constantly. Remove garlic and sausages from oil. Set aside.

Lower heat and add onions to oil, stirring onœ. Cook, covered, for about 10 minutes or until onions are soit and limp. Meanwhile, place a rack over a stovetop.

Place bell peppers over rack and roast over high heat until the skins backen. Immediately plunge peppers into cold water to remove the skin.

Slice in half ard remove seeds. Slice peppers into strips. Drain sun-dried tomatoes and slice into strips. Uncover onions and add remaining olive oil and beU pepper strips, stirring sloy to avoid mashing the mixture.

Season with salt. Return sausages to pan, tossing to coat well with sauce. Stir in sun dried tomatoes and basil.

To serve, place cooked noodles in a serving dish. Toss 2/3 of the sauce with the noodles.

Just before serving, sprinkle Parmesan cheese on noodes and toss lightly. To with remaining sauce. pan.

Add mushrooms and sauté for about 2 minutes or until liquid released from the mushrooms

reduces.

Add the stewed tomatoes and bring to a simmer. Pour in cream and white wine. S& gently and
cook just until mixture simmers. Seasor with salt if desired.

Serve over cooked pasta anc sprinkle with Parmesan cheese.

Two Sausage Pasta with Roasted Peppers Recipe

Serve: 8 to 10

For the meat sauce:
2 tablespoons cooking oil
1/2 head garlic, peeled and minced
2 onions, sliced
1 kiloground beef
2 green and red bell peppers, seeded and cubed
1 750-gram pack spaghetti sauce
1 150-gram can tomato paste
2 beef broth cubes dissolved ¡n 2 cups hot water, or 2 cups beef broth
1/2 teaspoon black pepper
1 teaspoon salt
1-2 tablespoons sugar

For the white sauce:
1 cup butter
1/4 cup flour
4 cups milk
1/2 beef broth cube
salt and pepper, to taste
500 grams spaghetti noodles, cooked
according to package directions
2 cups grated cheese

Make the meat sauce:
In a large skillet, heat oil and sauté gaic and onions. Add beef and cook until beef is brown. Stir ir bell pepoers. Pour in spaghetti sauce and tomato paste. Add dissolved beef cube or Deef broth. Season with pepper, salt and sugar. Simmer for 45 minutes.

Make the white sauce:
In a skillet, melt butter. Slowly add in flour and stir until well combined wi:h butter. Pour in milk. Simmer, stirring, until thickened. Add beef cube. Season with salt and pepper. Continue simmering until beef cube dissolves.

To bake:
Preheat oven to 350°F (180°C).

Pour one thrd of the white sauce on a baking dish. Add half of the cooked spaghetti noodles. Pour in half of the meat sauce then one third of the white sauce. Add remaininq spagheffi noodles.

Pour remaining meat sauce and remaining white sauoe. Sprinke about 2 cups grated cheese on top. Cover baking dish Mtb toil.

Bake in oven until cheese melts and turns golden brown.

Baked Spaghetti with Two Sauces Recipe

Serve: 4 to 6

Ingredients:
500 grams linguine noodles
1/4 cup olive oil
1 56-gram can anchovies
1 tablespoon garlic
1 medium onion, diced
1 284-gram can sliced mushrooms
1 large can dressed clams in clam juice, or
1/2 kilo fresh clams, cleaned and boiled,
reserving 1 cup liquid
laurel leaves
oregano leaves
Italian seasoning
3 tablespoons cornstarch, dissolved in 2 tablespoons water
parsley
Parmesan cheese

Method:
Cook linguine noodles according to package directions, making sure they remain al dente (firm to the bite). Keep warm.

In a pan, heat o ive oil and sauté anchovies, gaic, onions and mushrooms.

Blend in clams and their juices. Simmer and season with aurel leaves, oregano and Italian seasoning.

Thicken slightly vvith dissolved cornstarch, Toss with the cooked noodles.

Top with parsley and Parmesan cheese.

Linguine with Clam Sauce Recipe

Ingredients:
1 1/2 teaspoons dried oregano
1 pound small, cooked shrimp, peeled and deveined
2/3 cup chopped onion
2 garlic cloves, minced
3 tablespoons butter or margarine
3/4 cup whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
8 ounces uncooked linguine

Method:
Cook linguine according to package directions.

Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender.

Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted.

Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Creamy Shrimp Linguine Recipe

Prep: 10 minutes, Cook: 5 minutes, Serve: 4 (2-cups)

Ingredients:
1/2 cup coarsely chopped kalamata olives
1/4 cup golden raisins
2 tablespoons chopped fresh basil leaves*
2 teaspoons finely chopped fresh garlic
1/8 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese Salt and pepper, if desired

Method:
1. Cook pasta according to package directions; drain. Keep warm.

2. Meanwhile, melt butter in 12-inch skillet until sizzling; add broccoli, red pepper, mushrooms and zucchini. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).

3. Add tomatoes, olives, raisins, basil, garlic and crushed red pepper flakes. Continue cooking 1 minute, stirring constantly.

4. Add cooked pasta and 1/2 cup Parmesan cheese. Toss to combine. Serve with remaining Parmesan cheese.

5. Season with salt and pepper, if desired.Substitute 2 teaspoons dried basil leaves.

Notes and Tips:
• Kalamatas are slender, oval-shaped, purple or black olives grown in Greece. They are generally marinated, pitted or unpitted, in an oil and wine vinegar brine. Their flavor is rich and fruity. If you prefer, substitute California black olives for the kalamatas.

Italian Pasta Toss Recipe

Prep: 30 minutes, Cook: 8 minutes, Serve 6 (1 1/2-cup)

Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons LAND O LAKES’ Butter
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarse ground pepper
2 medium (4 cups) zucchini, halved lengthwise, cut into 1/2-inch sIíces
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-Inch pieces
2 tablespoons chopped fresh basil leaves*
4 ounces (1 cup) LAND O LAKES Mozzarella Cheese, shredded

Method:
1. Cook pasta according to package directions. Drain.

2. Meanwhile, melt butter ¡n 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes).

3. Add zucchini and bell peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).

4. Stir in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).

5. Substitute 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths. Substitute 2 teaspoons dried basil leaves.

Summer Skillet Pasta Recipe

Prep: 15 minutes, Cook: 12 minutes, Serve 6 (1-cup)

Ingredients:
6 ounces uncooked dried spaghetti, broken into thirds
1/4 cup LAND O LAKES0 Butter
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1 1 /2 cups milk
2 tablespoons all-purpose flour
8 ounces (2 cups) LAND O LAKESP: Cheddar Cheese, cut into 1/2-inch cubes
1 (9-ounce) package frozen cooked chicken pieces, thawed

1. Cook spaghetti according to package directions. Drain. Keep warm.

2. Meanwhile, melt butter in 12-inch skillet until sizzling; add broccoli and mushrooms. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Remove vegetables from skillet; keep warm.

3. Combine milk and flour in small bowl; stir until smooth. Add to same skillet. Cook over medium high heat, stirring constantly, until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute.

4. Reserve 1 cup cheese. Add remaining cheese to skillet; continue cooking, stirring constantly, until cheese is melted (2 to 4 minutes).

5. Stir ¡n hot cooked spaghetti, cooked vegetables and chicken pieces. Cook over medium-high heat until heated through (2 to 3 minutes). Gently stir reserved cheese into hot mixture.

6. Continue cooking until cheese cubes just begin to melt (1 to 2 minutes).

To Reheat Leftover:
• Place mixture in microwave-safe bowl; cover loosely. Microwave on HIGH (100% power) until heated through (3 to 5 minutes).

Skillet Chicken Divan Recipe