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I have been making this for years and still enjoy it, it’s a pretty simple recipe and you can adjust all amounts to your taste

You could use olive oil but the flavor may be overpowering, I recommend to use a mixture of cooking oil and butter, I most usually make the spaghetti a day ahead and refrigerate

Servings 4

INGREDIENTS:

1 (8 ounce) package uncooked thin spaghetti

6 large garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 tablespoons vegetable or canola oil

3 tablespoon butter

1/3 cup minced fresh parsley, or to taste

salt and pepper, to taste

fresh grated Parmesan cheese

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Servings 6

INGREDIENTS:

2 heaping cups uncooked penne OR ziti pasta

1/2-3/4 pound bulk Italian sausage

1 medium onion, chopped

4 garlic cloves, minced

1 (4 ounce) can sliced mushrooms, drained

3 cups meatless pasta sauce

salt and fresh ground black pepper, to taste

1-1/2 cups Kraft shredded Italiano blend cheese OR mozzarella cheese

pizza pepperoni slices (use as much as you like)

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Taken from my “Favorites” folder! I make this using my own pizza sauce you can use your own favorite

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/3 cup sour cream

1/2 teaspoon each dry Italian seasoning – seasoned salt and fresh ground black pepper

1 teaspoon garlic powder

1-1/2 cups prepared pizza sauce

2 cups shredded mozzarella cheese, divided

pizza pepperoni slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

INSTRUCTIONS:——————————————-

Cook macaroni according to package directions; drain then rinse in cold water, drain again very well then transfer to a bowl.

Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning, seasoned salt, black pepper and garlic powder.

Transfer to a greased 11 x 7-inch baking dish.

Bake in a preheated 375 degree F oven for 10 minutes.

Remove from oven then spread 1-1/2 cups pizza sauce.

Sprinkle 1-1/2 cups mozzarella cheese over the sauce then pepperoni slices and olives.

Top with remaining 1-1/2 cups cheese

Return to oven and bake 15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

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Taken from my “Favorites” folder!

Ground beef may be substituted for the Italian sausage meat but the flavor will be reduced

Servings 4

INGREDIENTS:

3/4 pound dry spaghetti, cooked and drained (measure 3/4 pound dry before cooking or use as much as you like)

1 pound spicy Italian sausage links, casings removed

1 medium onion, chopped

4 garlic cloves, minced

1 pound button mushrooms,  sliced

salt and fresh ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 cup heavy (33-35%) whipping cream

3/4 cup grated Parmesan (more at the table)

INSTRUCTIONS:—————————————————–

In a large skillet cook the sausage meat with onion and mushrooms until browned.

Add in garlic: cook 2 minutes.

Add the tomatoes and their juices and bring to a boil, reduce heat and stir in the cream and 3/4 cup of the Parmesan, then simmer uncovered stirring frequently until the sauce has thickened slightly (about 30 minutes, seasoning with salt and pepper during cooking).

Toss in the cooked spaghetti.

Divide among plates and sprinkle with more Parmesan cheese.

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No precooking the noodles for this recipe they will cook in the sauce!

If desired brown 1/2 pound Italian sausage meat with the onion and garlic before adding in the sauce, don’t omit the water or the noodles will not soften

Servings 4-6

INGREDIENTS:

oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed pepper flakes

1 (26 ounce)  jar tomato-and-basil pasta sauce (or use your favorite)

1/2 (12 ounce) package extra-wide egg noodles

1 cup water OR beef broth

salt and fresh ground black pepper, to taste (also to season ricotta mixture)

3/4 cup low-fat ricotta cheese

1 3/4 cups shredded Kraft Italiano cheese, divided

2 tablespoons  fresh grated Parmesan cheese

INSTRUCTIONS:———————————————

In a large skillet cook onion in oil  over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired).

Add in garlic and chili flakes; cook for about 1-2 minutes.

Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).

Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons  parmesan cheese, then season with alt and pepper.

Drop by heaping tablespoonfuls over pasta.

Sprinkle with remaining 1 cup Italiano cheese.

Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted.

Remove from heat, and let stand 5 minutes

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Servings 6

INGREDIENTS:

1 cup uncooked elbow macaroni

1 pound lean ground beef OR 1 pound Italian sausage links, casing removed

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more!)

1 teaspoon ground cumin OR can use 1/2 to 1 package taco seasoning mix

1 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can diced tomatoes, undrained

1/2 cup frozen corn (can use more)

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

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Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste