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:

• 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:

• 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.

Steps:

• Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
• Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
• Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

Steps:

• Equipment list:
• Scales
• chopping board
• sharp knife
• measuring jug
• ballon wisk
• colander
• sieve
• two sauce pans
• wooden spatula
• Preheat the oven to 200C
• Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk
• Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C
• Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft
• Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese
• Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.
• Boil some water in the saucepan and cook the spagetti until 'Al Dante'
• Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.
• Finally top it with the remains of the grated cheese and ENJOY !!!

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:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
• Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
• Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
• Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.