Halloweegan Peppers, Stuffed Mini Jack-O'-Lanterns

Stuffed Mini Jack-O'-Lanterns Halloweegan Peppers

You can stuff Acorn Squash or Peppers for this recipe. The filling can also be changed to whatever you want, spaghetti, pasta, noodles, rice, quinoa, I used orzo and followed the recipe below because it's what I had on hand. Kids love these fun little faces!! The husband even laughed when he took a left over one to work because his Tupperware lid is see through and you just say this scary face looking back at you from inside his lunch hehehe. This recipe also works year round, try different faces for different holidays. For example I plan to use red and green pepper to make "elf peppers" this Christmas :)

Stuffed with yummy orzo, recipe below I just substituted Orzo for Quinoa

My kids LOVED these jack o'lantern faces! 

Prepare the squashes:

• 2 gold acorn squashes
• olive oil
• salt
• black pepper

If you're going to bake them in a conventional oven, preheat it to 375ºF.

Slice off the bottom tip of the squashes to create a flat base. Cut off the tops and use a spoon to remove the seeds. Save the tops for later!

Use a pencil to draw the faces on the squashes, and use a small serrated knife to carve out the faces. Luckily, carving a small acorn squash is easier than carving a big pumpkin!

Brush a little olive oil all over the inside of the squashes and lightly sprinkle them with salt and black pepper. At this point you can choose to bake them in a conventional oven for an hour or until soft, or you can cook them in the microwave like I did. Place the squashes in a microwave safe bowl, add about 1/2 cup of water and microwave for 5 to 8 minutes or until soft.

In the meantime, make the quinoa stuffing:

• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 1/2 cup mushrooms, chopped
• 1 garlic clove, minced
• 1 tbsp fresh parsley, minced
• 1/4 tsp salt
• black pepper to taste
• 1/2 cup uncooked quinoa
• 2 tablespoons nutritional yeast
• 1 cup vegetable broth

Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about five minutes or until soft. Stir in the mushrooms and saute two more minutes. Stir in the garlic and saute for just about 30 seconds.

Add the parsley salt, black pepper, quinoa, and vegetable broth. Reduce heat to low and simmer for 15 to 18 minutes or until all the water is absorbed and the quinoa is soft and fluffy. If the quinoa is still crunchy you can add more broth and simmer it for a few more minutes. 

Spoon the quinoa stuffing into the acorn squashes and cover them with the reserved squash tops. Reheat the finished dish, if necessary, and serve. 

For Tiny Appetites: You can make those mini pumpkins instead of the bigger acorn squashes. You can stuff 6 to 8 mini pumpkins with this recipe, depending on their size.

Halloweegan Peppers:

 You can also stuff a carved orange bell pepper. Carve, stuff, and bake in a covered casserole dish at 350 degrees F. for 25 to 30 minutes.

Recipe from Vegan Wing it, Photos by Laura Spear 

Tomato Gnocchi with Lemon Basil Cream Sauce

Gnocchi

1 recipe for Vegan Gnocchi
or 1 package of store bought gnocchi

Tomato Sauce:

1 1/2 cups pasta sauce either homemade or store bought

1 tablespoon thyme

2 tablespoons olive oil

1 teaspoon sea salt

1 can diced tomatoes, drained

1 tablespoon parsley

Lemon Basil Cream Sauce:

1 cup cashews

2 tablespoons lemon juice (more if you prefer)

1 cup water

3 to 4 depending on size, fresh basil leaves. (more for garnish, optional)

Directions:

First cook your gnocchi according to package directions or your homemade directions, typical package directions are: Bring 4 quarts of water to a boil. Add gnocchi. It will start to float when it is done about 2 minutes. Use a  slotted spoon to remove gnocchi and drain. Do not over cook. Set aside.

Use the same pan (water drained) to make the tomato sauce. Add the pasta sauce, drained diced tomatoes, olive oil, thyme, and sea salt, stir until heated through.

While your sauce is heating up, prepare the cream sauce. Place 1 cup cashews in a high powered blender with 1 cup water, 2 tablespoons lemon juice (you can add more after you taste the sauce if you prefer) 3 fresh basil leaves (depending on size you may want to add another) and blend until a smooth cream sauce emerges.  Set aside.

Place the gnocchi in the tomato sauce and toss to coat. Using a slotted spoon scoop the gnocchi with sauce (draining anything runny) onto a plate. Top with lemon basil cream sauce by spooning it over the top, garnish with the parsley and fresh basil leaves (optional).

Bon Appétit,

Recipe and Photos by Laura Spear

Whole Wheat Linguine with Sausage

 1/4 cup Olive Oil
1 box whole wheat linguine
1 Jar basil or garlic pasta sauce
1 jar small can of diced tomatoes, drained
1 Tablespoon minced garlic
1 package of Tofurky Italian Sausage
ground pepper (optional)
grated Vegan Parmesan cheese (optional)

Cook pasta according to the package directions, drain and set aside. Meanwhile heat the olive oil in a saute pan and saute the Italian sausage until cooked through and browned. Set aside to let cool.

Put the pasta back into the pan add the jar of pasta sauce, garlic, diced tomatoes, dash of pepper, dash of Parmesan cheese. Stir frequently cook until sauce is hot and bubbly.

While sauce is cooking slice the sausages into 1/4 inch slices and throw into the sauce, stirring them in. When the sauce and sausage is hot turn the heat off and remove the pan.

Serve in a bowl topped with a dash of pepper, and grated Parmesan Cheese to taste.

Recipe and Photo by Laura Spear

Bon Appétit,

Vegan Eggplant Parmesan

INGREDIENTS
½ recipe of gluten-free ITALIAN breadcrumbs
1 large eggplant
¼ cup Bob’s Red Mill Gluten-Free All-Purpose Flour
½ cup So Delicious Unsweetened Coconut Milk
olive oil
salt for sweating the eggplant
1 jar Tomato Basil Pasta Sauce
¾ cup Daiya Mozzarella
1/3-1/2 cup So Delicious UNSWEETENED Coconut Milk
1 Tbs. nutritional yeast

Turn the oven on to 400°

Slice the eggplant into ½” slices. Sweat the eggplant by salting them and placing them on a
cooling rack (with a towel on the counter under the rack in order to soak-up liquid). Allow the
eggplant to sweat for 10-15 minutes.

Rinse the eggplant and pat off the excess water. It is alright if the remain slightly damp.
Put the flour in a gallon bag. Drop the slices of eggplant into the bag one at a time and coat them
with the flour.

Pour the milk into a small shallow bowl. Place another bowl next to the milk bowl and fill it with all
but 1/3 cup of the breadcrumbs (which you will reserve to use as a topping). Dip the floured
eggplant into the milk one at a time and then cover the dipped eggplant in breadcrumbs.

Coat a pan in olive oil and bring the heat to medium / medium- high. Gently place the prepared
eggplant into the pan and cook 3-4 minutes per side until cooked through and browned.

While the eggplant is browning, place the Daiya, So Delicious UNSWEETENED Coconut Milk,
and nutritional yeast into a small sauce pan and whisk over low heat. The sauce should melt
down and become spreadable. Keep the sauce on warm until you are ready to use it, but stir it
periodically to make sure it does not burn.

Pour 1/3 of the pasta sauce into a small casserole dish. Place a layer of the eggplant on top of
the sauce and cover it with half of the cheese sauce. Pour another third of the pasta sauce on
top and layer with the remaining eggplant. Pour the remaining cheese sauce on top and cover
with the reserved breadcrumbs. The remaining pasta sauce will be used for serving.

Place the casserole into the oven and cook for 25-30 minutes covered. Uncover the casserole
and cook for another 15 minutes.

Warm the remaining pasta sauce and drizzle it over each individual serving.

Recipe from VeggieGrettie.com Photos by Laura Spear
 

Bon Appétit,

Smokey Pork Calzones

Ingredients


All-purpose flour, for dusting

1 pound pizza dough, thawed if frozen

4 1/2 tablespoons extra-virgin olive oil

8 ounces ground pork

Kosher salt and freshly ground pepper

2 1/2 teaspoons smoked paprika

1 red bell pepper, chopped

8 ounces shredded mozzarella (about 2 cups)

6 cups mixed greens

1 tablespoon sherry vinegar or red wine vinegar

Directions

Put a baking sheet in the oven and preheat to 450 degrees F. On a lightly floured surface, divide the dough into quarters; cover with a towel.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add 2 teaspoons paprika and cook, stirring, 30 seconds. Stir in the bell pepper and cook until slightly softened, about 2 more minutes. Transfer to a bowl and stir once or twice to cool slightly.

Pat and stretch each portion of dough into a rough 8-inch round. Pile the pork mixture and mozzarella on one side of the rounds, leaving a 1/2-inch border, then fold the dough over the filling. Pinch and crimp the edges to seal. Mix 1/2 tablespoon olive oil with the remaining 1/2 teaspoon paprika; brush over the calzones. Cut a 1-inch vent in each.

Remove the baking sheet from the oven and add the calzones. Bake until golden brown, 12 to 15 minutes. Meanwhile, toss the greens with the vinegar and the remaining 3 tablespoons olive oil in a bowl and season with salt and pepper. Serve with the calzones

Recipe by Food network, photos by Laura Spear

Shrimp Pasta

This was a quick and easy recipe that my husband whipped us for us last night for dinner. I'm feeling a bit under the weather so Scott took over the kitchen for me and did an excellent job on this meal. It was creamy and perfect! Scott even took the leftovers in his lunch today to work (and my husband is NOT a big leftovers person)

Top photo is without the shredded cheese, bottom photo with with the shredded cheese.

What You Need

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. uncooked medium shrimp, peeled, deveined
4 tomatoes, chopped (1-1/3 lb.)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Finely Shredded Italian Five Cheese Blend

Make It


POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.

Recipe by Kraft Foods, Photos by Laura Spear



Ultimate Cheese Pizza

If you like really cheesy pizza then this is the pizza for you!!

1 pkg pillsbury french bread dough
1 small block fresh mozzarella cheese
1 pkg shredded cheddar cheese
1 pkg shredded mozzarella cheese
1 jar of pizza sauce (with garlic)
1 pkg of pepperoni
tsp garlic salt
2 tablespoons olive oil
basil

Spread 2 tablespoons of olive oil on a baking sheet, the pizza crust will bake on a float of olive oil. 

Next gather the french bread dough and mash it into a ball.  Use a rolling pin to flatten the ball and roll it out into your desired pizza width.

 Next spinkle both sides of the dough with garlic salt, and lay the dough on the oiled baking sheet.

Spread the pizza sauce with the back of a spoon around the dough leaving about a 1/2 inch empty around the pizza crust.

Slice up your block of fresh mozzarella, my slices were about 1/4 inch thick. Place the mozzarella around the pizza crust covering the entire pizza.

Next lay a layer of pepperoni's around the pizza, followed by a layer of shredded cheddar cheese.

Lastly lay a final layer of pepperoni, followed by a layer of shredded mozzarella.

Top pizza by sprinkling basil around the entire pizza.

Bake pizza in the oven at 350 degrees for 25-30 minutes or until crust is fully cooked and browning.

Recipe and photo by Laura Spear

Easy Pizza Pasta

1 box Rotini
1 pkg Pepperoni
1 Jar of pasta sauce (any flavor, I used garlic and mushroom)
2 cups shredded cheddar
2 cups shredded mozzarella
basil
pepper


Cook the rotini according to the package instructions, drain.
Add the jar of pasta sauce and mix well.
Add the pepperoni's and mix well.
Add the cheeses and mix well.
Sprinkle basil and pepper on top, to taste.

Recipe and photo by Laura Spear

Yummy Mummy Calzones

Ingredients


2 loaves (1 pound each) frozen bread dough, thawed

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 cup pizza sauce

50 slices pepperoni

1/2 cup chopped green pepper

1 egg, lightly beaten

1 pitted ripe olive, sliced and cut in half

Directions

Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.

On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.

Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.

Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.

Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 8-10 servings.

Recipe by Taste of Home, Photos by Laura Spear

Pizza Mummies

1 can buttermilk Grands biscuits (8 biscuits)
8 Tablespoons pizza sauce (1 for each pizza)
4 pepperoni slices for each pizza (32)
8 medium slices round provolone cheese
2 olive slices for each pizza (16)

Grease two cookie sheets. Pop open the can of biscuits and use your fingers or a rolling pin to flatten each biscuit into personal pizzas.

Top each pizza with 1 Tablespoon sauce, then 4 pepperoni slices. Bake at 350 degrees for 17 minutes, or until edges of the pizzas are golden brown.

Take pizzas out of the oven and slice the round provolone slices into strips to decorate the mummies. Start with two strips at the top, leave a space to put the eyes, then use the rest of the strips on the bottom of the pizza. Place two sliced olives in the space you left, for the eyes.

Place back in the warm oven for 1-2 minutes, or until the cheese is slightly melted. You don't want to over-melt the cheese, try to keep an eye on it. The key is to melt it, but keep the strips' shapes.

Recipe by Examiner.com, Photos by Laura Spear

Spooky Pizzas

Ghoul Pizza

1 loaf (1 pound) frozen bread dough, thawed


1 cup pizza sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese
3 slices pineapple

1 pitted ripe olive, cut in half lengthwise

Chopped olives for hair

Directions

Roll dough into a 15-in. circle. Transfer to an ungreased 14-in. pizza pan, building up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned.

Spread with sauce; sprinkle with cheese. Bake for 5 minutes. Sprinkle chopped olives on the top of the pizza as hair. Bake for 5-6 minutes or until cheese is browned.

For eyes, arrange two slices pineapple and olive halves on pizza. Cut remaining pineapple slice in half. From one half, cut three thin pieces. Add the half slice and pieces of pineapple for mouth and teeth. (Save remaining pineapple for another use.) Yield: 8 servings.

*To make this recipe even faster pick up a frozen cheese pizza then decorate.*


Pumpkin Face Pizza

1 frozen cheese pizza

1 slice of american cheese

black olives, sliced

Cut 3 triangles and one rectangle out of the slice of american cheese to use as eyes, nose and mouth of the pumpkin.

Slice black olives and place them around the outside of the pizza

Place a slice of olives in the triangle as the eyes.

Cook pizza by following the directions on the box.

Recipes by Taste of Home, Photos by Laura Spear

Turkey Osso Buco

4 turkey thighs or drumsticks, cut crosswise (by the butcher) into 1 1/2-inch-thick rounds (I left mine whole)

4 tablespoons olive oil

1 small onion, peeled and chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

2 cups marinara sauce

1 cup low-sodium chicken broth or dry white wine

A few sprigs of fresh herbs (any combination of parsley, sage, rosemary, and thyme)


Preparation:

Preheat oven to 325°F.

2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.


3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.


4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.

Recipe from http://www.epicurious.com and all you magazine 2009. Photo is by Laura Spear

Tuscan Ribollita

3 garlic cloves, peeled and smashed

1 small onion, peeled and roughly chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

4 ounces pancetta or ham, chopped

1/2 cup olive oil

1 15-ounce can whole peeled tomatoes

3 15-ounce cans cannellini or great northern beans, drained and rinsed

2 cups chicken broth

1 sprig fresh rosemary

1 bunch kale, roughly chopped

1/2 cup toasted bread crumbs

Grated parmesan


Preparation:

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
Recipe from http://www.epicurious.com/ was in all you magazine 2009  photo is by Laura Spear

Homemade Vegan Gnocchi

Whats the difference between Regular Gnocchi reicpes and Vegan Gnocchi recipes? The egg. That's it! I've made homemade gnocchi twice before using recipes that call for an egg so this recipe is new to me and the gnocchi turned out great!

While potatoes are still warm, mash them with a fork

Stir the flour in a little bit at a time. You may not need all of the flour. The texture you are aiming for is a soft, but not sticky, dough about the consistency of PlayDough. Do not knead or overwork the dough.

Divide into 6 parts, and roll each into a 'snake' about the diameter a dime. Cut into 3/4 inch lengths and set aside.

Lay the back of the fork against the working surface, holding the handle up so that the top edge of the tines are lifted slightly off the surface. With the other hand, place a gnocchi against the tines of the fork, cut ends out, and use your thumb to lightly press it against the length of the fork.

 This should curl it into a slight "C" shape and leave tine impressions across the back. This step takes practice, so your gnocchi may look irregular at first-they'll still taste delicious. Dust lightly and set aside.

At this point, if you are not cooking them immediately, your gnocchi may be laid in a single layer on a pan in your freezer. When frozen, they can be bagged for cooking later.

Bring salted water to the boil in a large pot; lower heat to just simmering. Drop the gnocchi into the boiling water. They will sink to the bottom of the pan, and after about 1-1 1/2 minutes, will rise to the top. This does not mean they are cooked. Using a slotted spoon, remove one and cut it in half. The interior should not be dense or chewy. If it is, continue cooking for another minute.

Remove gnocchi from the pot with a slotted spoon and put directly into a prepared sauce, or if the sauce is not ready, into a bowl. Toss with a little bit of oil. The gnocchi can then be added later to your sauce when it's ready.

Recipe from glorybug at ehow Photos by Laura Spear

Buddy Valastros Vegetarian Eggplant Parmesan

This is a recipe by Buddy Valastro (The Cake Boss) Photos by Laura Spear



INGREDIENTS:

4 Fresh Eggplants
Bread Crumbs (Italian) to coat
Finely Chopped Parsley to taste
Sugar, Salt and Pepper to taste
3 Cloves of Garlic
Chopped Fresh Basil to taste
3 large balls of Mozzarella Cheese
1 Block of Romano cheese (grated) to taste
3 cans Hunt’s Tomatoes-Diced (1) and Crushed (2)

DISHES NEEDED
A pot for cooking the sauce
A pan for frying the eggplant
A casserole dish for baking



PREPARATION:

1.Coat the bottom of a pot with olive oil and turn to medium heat. Put a clove of garlic in a garlic press and press the garlic directly into the pan. You should be able to hear it sizzle. Continue with the rest of your garlic.
2. Take a can of Hunt's® crushed tomatoes, a can of Hunt's® diced tomatoes and add them to the pot. Stir and add another can of crushed tomatoes.
3. Add seasoning to taste – salt, pepper and sugar. Stir it all together and add your chopped fresh basil.
4. While that simmers for about 20 minutes begin to prepare your eggplant…
5. Coat your eggplant with breadcrumbs. Place the pan on medium heat and add the olive oil. Place the breaded eggplant slices into the pan. Fry for 3 or 4 minutes total until they are a bit browned and crispy.
6. Place the cooked eggplant pieces on a paper towel-lined plate to absorb the oil. Begin cutting your mozzarella into even slices. Grab your Romano cheese and a shaving tool and you’re ready to start baking.
7. First, coat the bottom of your casserole dish with the fresh sauce from the stove. Take a few pieces of fried eggplant and place them in the sauce until the bottom layer is full. Pour a bit of sauce over the top, shave Romano cheese and place a large slice of mozzarella cheese over each eggplant piece.
8. Add more sauce to taste and a bit of basil over each eggplant and then add another layer of eggplant following the same process: add the eggplant, more sauce, Romano and Mozzarella cheese and basil. Layer on more cheese, sauce and basil to taste.
9. Place the casserole dish in the oven at 350 degrees for 30 to 40 minutes depending on your oven.
10. Remove from oven when the top of the cheese is browned and the sauce is bubbling. Plate and serve right out of the oven.

Creamy Chicken Pasta Toss

1 tsp. Oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups Milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups Frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
fresh ground pepper to taste

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.

COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese and top with fresh pepper to taste




Recipe by Kraft, Photo by Laura Spear

Prosciutto Bruschetta

1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/2 lb thinly sliced prosciutto (from deli)
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
Bottled Bruschetta (such as Bellino or another brand)

1. Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

2. Spread cream cheese over each bread slice. Top with Prosciutto; sprinkle with pepper. Top some with a tomato slice and some with Bruschetta sauce.


Recipe by Laura Spear and Donna Mcgonigal (adapted from a roast beef bruschetta recipe) Photo by Donna Mcgonigal

Pasta Primavera Alfredo

3/4 lb. Spaghetti, uncooked
3 cups small broccoli florets
3 Carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup Milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. Garlic powder


COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.

MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.


Recipe by Kraft, Photos by Laura Spear