SPAGHETTI

LASAGNA
CARBONARA
Filipino Macaroni Salad
Simple Spaghetti
Bacon Cheeseburger Lasagna
Filipino Sweet Macaroni Salad
Vegetable Stir-fry Pasta Recipe
Shrimp Pasta in Tomato Cream Cheese Sauce Recipe
SPAGHETTI

YOUR FILIPINO SPAGHETTI SHOPPING LIST:

 Spaghetti Pasta
 Ground Meat, Pork or Beef
 Beef Franks or Hotdog
 Tomato Sauce
 Banana Catsup
 Tomato Paste
 Quick-melt Cheese
IN THE PANTRY:
 Garlic
 Onion
 Pepper
 Salt
 Sugar
 Cooking Oil

INGREDIENTS
 1 pack Spaghetti pasta
 1 1/2 pound ground meat, half pork, half beef
 1/2 pound hotdogs, sliced diagonally
 1 tall can can tomato sauce
 2 tablespoons tomato paste
 1 cup UFC Banana Catsup
  5 cloves of garlic, minced
 1 medium onion, chopped
 2 tablespoon sugar
 1 1/2 teaspoon salt
 1/2 teaspoon pepper
 3/4 cup water
 1/2 cup cheddar cheese, shredded
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 Cook the spaghetti pasta according to package instruction.
2 On a separate pot, saute the garlic and onion, then add the ground meat and cook for about
10 minutes until it's rendering fat.
3 Add the tomato sauce, banana catsup, tomato paste, water, salt, sugar and ground pepper.
Let it simmer for 10 minutes.
4 Add in the hotdogs and cook for 2 minutes, then turn the heat off.
5 Stir in the cheese.
6 Place the cooked pasta (from Step 1) in a large serving bowl and top it with the sauce, then
sprinkle with shredded cheese.

BENG'S TIPS
 For a more flavorful sauce, I like using the sweet Italian sausages found in
supermarkets. I remove the casing and cook it the way I would cook the ground meat.
 The cheese is added after turning off the stove so it will not cook into the sauce. This
makes for a more cheesy and creamy Spaghetti.
 Filipino Spaghetti is usually sweet, but you can adjust the sweetness to your taste. The
amount of sugar to add really depends on your own preference. If you don't like it too
sweet, just add a pinch of sugar.
 The soup is the base of this recipe. If you want a good mami soup, a canned soup will not
give you the same result.

.
 LASAGNA

YOUR FILIPINO LASAGNA RECIPE SHOPPING LIST:

 Lasagna pasta
 Ground Beef and Ground Pork
 Carrots
 Celery
 Tomato Sauce
 Tomato Paste
 Evaporated Milk
 Butter
 Dried Basil Leaves
 Oregano
 Nutmeg
 Parmesan Cheese
 Cheddar Cheese
IN THE PANTRY:
 Garlic
 Onion
 All purpose Flour
 Salt and Pepper
 Cooking Oil for Sauteing
 Salt and Pepper
INGREDIENTS
 1 box Lasagna pasta, cooked per box instruction
BOLOGNESE OR MEAT SAUCE
 1 1/2 pound Ground Beef
 1 1/2 pound Ground Pork
 1 cup equivalent chopped Carrots
 1 cup equivalent chopped Celery
 1 small can Tomato Sauce
 1 small can Tomato Paste
 2 pieces bay leaves
 1 teaspoon dried Basil Leaves
 1 teaspoon Oregano
 1 1/2 cup water
 4 cloves Garlic, minced
 1 large Onion, chopped
 Salt and Pepper to taste
 Cooking Oil for Sauteing
BECHAMEL/WHITE SAUCE
 2 cans Evaporated Milk
 1 cup Butter
 1/4 teaspoon Nutmeg
 2/3 cup All purpose Flour
 3 cups water
 1 cup Cheddar Cheese, shredded
TOPPING
 1 - 2 cups Parmesan Cheese

1 To do the bolognese sauce: saute the garlic and onion and add the ground meat and herbs.
Cook until the meat are browned.
2 Add tomato sauce, tomato paste, water, salt and pepper. Bring to a boil.
3 Turn the heat down and simmer for 15-20 minutes.
4 Let's do the Bechamel sauce : Set the butter on a small deep pan and add the flour. Cook for
2-3 minutes on medium low heat.
5 Add the evaporated milk, water and nutmeg and mix until thick. Add the cheese.
6 To assemble : Spread a little meat sauce (without any meat) at the bottom of the aluminum
foil pan.
7 Set a layer of lasagna noodles, followed by spreading sparingly of the bolognese sauce, and
top with the white sauce. Sprinkle with about 2 tablespoons parmesan cheese.
8 Repeat the same layering process until you reach the top of the pan, or about 3-4 layers.
9 The top layer should be fully covered by the white sauce and parmesan cheese.
10 Bake on a 350 ° F pre-heated oven for 25 - 30 minutes. Serve hot.

BENG'S TIPS
 Make sure that no pasta is visible on top of the pan or that part will dry off during baking.
 For added flavor and flair, sprinkle shredded mozarella cheese on top together with the
parmesan just before baking.
 You could prepare the dish ahead of time and refrigerate or freeze, then thaw and bake on the
day you need it.
 No oregano or basil leaves? Replace the tomato sauce with 1 1/2 cup canned Spaghetti Sauce or
bottled Ragu Pasta sauce, but the bay leaves are a must-have!
 No nutmeg? Just omit it in the recipe.
 This particular Filipino lasagna recipe yields 2 rectangular pyrex pans. You could do one on a
whole pan, and a few small aluminum foil pans for freezing and later consumption.

Carbonara Filipino Recipe

Pasta with Bacon and Cream Sauce

YOUR CARBONARA FILIPINO SHOPPING LIST:

 Spaghetti noodles
 Light Cream or Half and Half
 Bacon
 Parmesan Cheese
 Parsley(optional)
IN THE PANTRY:
 Eggs
 Salt
 Ground Pepper
INGREDIENTS
 1 pound Spaghetti noodles, cooked per package instruction
 1 pound bacon, cut in 1 inch or bite-size pieces
 3 cups Light cream or Half-and-half
 2 eggs, beaten
 1/2 cup Parmesan cheese for sauce and 1/2 cup for topping, shredded
 Salt and Pepper to taste
 1-2 cups reserved pasta water
 1/2 cup parsley, chopped (optional)
PREPARATION TIME : 5 minutes
COOKING TIME : 15 minutes
1 Beat together the eggs with the cream, set aside.
2 Fry the bacon until golden brown and crispy, then remove the excess oil.
3 Add the cream and egg mixture to the pan and mix continuously until fully incorporated.
 4 Stir in the parmesan cheese and season with salt and pepper.
5 When ready to eat, mix the pasta and sauce together, then top with parmesan cheese and
parsley.

BENG'S TIPS
 If the sauce/pasta mixture becomes too thick, add some reserved pasta water to loosen it up.

 No bacon? Cut thin slices of pork and boil until soft, season with salt and fry just like bacon.

 No cream or half-and-half? Use milk instead, but try to use 3-4 eggyolks instead of whole eggs
to keep the sauce rich and creamy.

Filipino Macaroni Salad

Chicken Macaroni Salad with Pineapple and Raisins

YOUR FILIPINO MACARONI SALAD SHOPPING LIST:

 Elbow Macaroni
 Chicken Breast
 Pickle Relish
 Canned Pineapple Tidbits
 Raisins

IN THE PANTRY:

 Mayonnaise
 Carrot
 Onion (optional)
 Cheddar Cheese (optional)
 Salt and Pepper
INGREDIENTS

 5 cups Elbow Macaroni, cooked per package instruction

 3 cups cooked and shredded Chicken Breast
 2 cups Mayonnaise
 1/4 cup Pickle Relish
 1 small 8 oz. can Pineapple Tidbits, drained
 1/2 cup Raisins
 2 pieces Carrot, shredded or finely chopped
 1 medium Onion, chopped finely (optional)
 1/2 cup Cheddar Cheese, cubed (optional)
 1 teaspoon Salt
 1/2 teaspoon Ground Pepper

COOKING TIME : 20 minutes

PREPARATION TIME : 10 minutes

1 Mix all the ingredients together.

2 Refrigerate for a couple hours before serving.

3 Serve cold.
BENG'S TIPS

 The elbow macaroni and shredded chicken has to be cooled down completely before
adding with the mayonnaise.
 The carrot, as in any other salad, is raw and not cooked at all. Its crunch gives a nice
texture contrast, and it's good for the body.
 Try to squeeze as much of the liquid out of the pineapple tidbits, you don't want your
salad to be watery.

Fettuccine Alfredo with Shrimp

Pasta with Shrimp and Cream Sauce

YOUR FETTUCCINE ALFREDO SHOPPING LIST:

 Fettuccine noodles
 Light Cream or Half and Half
 Shrimps
 Parmesan Cheese
 Parsley(optional)
IN THE PANTRY:
 Butter
 Salt
 Ground Pepper
INGREDIENTS
 1 pound Fettuccine noodles, cooked per package instruction
 2 pounds Shrimps, deveined with tails intact
 1/2 cup Butter
 3 cups Heavy Cream or Light Cream
 1/2 cup Parmesan cheese for sauce and 1/2 cup for topping, shredded
  Salt and Pepper to taste
 1-2 cups reserved pasta water
 1/2 cup parsley, chopped (optional)
PREPARATION TIME : 5 minutes
COOKING TIME : 15 minutes

1 Heat up the butter in a large saucepan and cook the shrimps for a minute per
side. Remove the shrimp and set aside.

2 Turning the heat down a bit, add the cream to the pan and bring to a soft boil.
3 Add half of the shrimp and stir in the parmesan cheese.
4 Season with salt(if needed) and pepper.
5 When ready to eat, mix the pasta and sauce together, then top with parmesan
cheese and parsley.

BENG'S TIPS
 If the sauce becomes too thick, add some reserved pasta water to loosen
it up.

 I like a hint of garlic for this dish so I fry minced garlic in Step 1 before
cooking the shrimp, and sprinkle Garlic powder towards the end of
cooking.

 You could do a chicken alfredo by substituting cubed, pre-cooked chicken

meat. Left-over chicken breasts(minus the skin) from last night's Lechon
Manok dinner will do.
Simple Spaghetti

Ingredients :


1 tbsp. vegetable oil
 1/2 cup chopped onion
 1/2 lb. ground beef
 1 tsp. dried parsley
 1/2 tsp. dried basil
 1-1/2 tsp. salt
 1/4 tsp. pepper
 1-1/2 cups water
 2 cans (8 oz. each) tomato sauce
 4 oz. uncooked spaghetti (half an 8oz. package)

 grated Parmesan cheese, for garnish

Cooking Procedures :
1. Heat oil in heavy skillet. Sauté onion for a few minutes until soft and translucent. Add ground beef and
cook for 3-5 minutes. Break meat apart with fork and stir as it browns lightly.
2. Add in dried herbs, salt, pepper, water and sauces. Stir and blend well. Bring to boil.
3. Brake in half the uncooked pasta. Sprinkle spaghetti into the boiling sauce a little at a time and stirring to
keep it separated.
4. Cover tightly. Lower the heat and let it simmer 20 to 25 minutes or until the pasta is just tender to bite,
stirring occasionally.
5. Remove from heat. Transfer to a serving dish and serve. If you like

Bacon Cheeseburger Lasagna

1 kg ground beef

1 pc large onion, small diced

3 tbsp all purpose flour

2 - 8g sachetsMAGGI MAGIC SARAP

1/4 cup vegetable oil, for pan frying

200 ggrated melting cheese

1 kg bacon, cooked until crisp

1/4 cup olive oil

1 pc medium onion, small diced

4 cans condensed mushroom soup

2 - 250g packs Italian-style spaghetti sauce

2 cupsNESTLÉ Cream

2 - 8g sachets MAGGI MAGIC SARAP

500 g lasagna

Directions:

1.
Combine ground beef, onion and flour in a bowl, season with MAGGI MAGIC
SARAP, mix well and form into square patties.

2.
Pan fry for 2 minutes per side over medium high heat. Remove from the pan and
set aside.
3.
Heat olive oil in a pan and sauté onion for 2 minutes. Add canned mushroom soup,
NESTLÉ Cream and spaghetti sauce. Bring to simmer and season with MAGGI
MAGIC SARAP. Check seasoning and keep warm.

4.
Boil pasta in a large pot for 10 minutes, drain well and set aside.
5.
Coat the bottom of a baking dish with a ladleful of sauce. Arrange the lasagna on
top , followed by the pre-cooked burger patties. Pour in more sauce until the pasta
is fully coated. Top with crisp bacon.

6.
Repeat the layering to finish all burger patties, pasta, sauce and bacon, making
sure the last 2 layers are pasta and sauce. Grate cheese on top and bake in
preheated oven at 375 F for 15-20 minutes or until cheese melts and turns brown.

7.
Remove from the oven, rest for 10-15 minutes before cutting into serving pieces.
 Filipino Sweet Macaroni Salad

Filipino Sweet Macaroni Salad is a favorite Filipino dish among children especially cause of it’s sweet
taste. Filipino Sweet Macaroni Salad is typically served during occasions like birthday parties, Christmas and other
special occasions. Filipino Sweet Macaroni Salad is a fairly easy dish to cook and doesn’t take a lot of time to
prepare.

The main ingrediënt needed for the Filipino Sweet Macaroni Salad are:

 250 grams of Elbow Macaroni

 One can of Sweetened Condensed Milk
 1.5 cups of drained nata de coco (coconut gel)
 One cup of Raisins
 Mayonnaise
 100 Grams of Cheddar Cheese
 One can of drained Pineapple (500 g)
 One can of drained Fruit Cocktail (500 g)
 One green apple (cubed)
Procedure to prepare Filipino Sweet Macaroni Salad:
First bring some water to a cook and place the elbow Macaroni into the pan. Let it boil according to the directions on
the package. When done drain the water and rinse the macaroni with cold water and let it cool down for about 20
minutes.
When the macaroni is done place it in a big bowl and add the rest of the ingredients.Mix all the combined ingredients
very well and cover the bowl.
Finally place the covered bowl in the fridge for about an hour.
Lastly serve the Filipino Sweet Macaroni Salad cold.
Vegetable Stir-fry Pasta Recipe

Vegetable Stir-fry Pasta Recipe

Ingredients
 1 lb tri-color rotini, cooked according to package instructions
 1 medium onion, sliced
 1 medium red bell pepper, julliened
 1 medium green bell pepper, julliened
 1 cup white mushrooms, chopped
 1 small yellow squash, chopped
 1 1/2 to 2 cups marinara sauce
 salt and pepper to taste
Cooking Procedure
1. Heat a wok and put-in the cooking oil.
2. When the oil becomes hot, put-in the onion and cook for 2 minutes.
3. Add the bell peppers and white mushrooms then stir. Cook for 2 minutes.
4. Add salt, pepper, and yellow squash then stir and cook for 3 to 5 minutes.
5. Put-in the rotini pasta and cook for 2 to 3 minutes.
6. Pour-in the marinara sauce and mix well. Cook for a minute.
7. Serve. Share and enjoy!
Shrimp Pasta in Tomato Cream Cheese Sauce Recipe

Shrimp Pasta in Tomato Cream Cheese Sauce Recipe

Ingredients
 1 lb spaghetti noodles, cooked according to packaged instructions
 1 lb shrimp; cleaned, head and shells removed
 1 medium onion, minced
 8 ounces cream cheese
 28 ounces (large can) crushed tomato
 1/4 teaspoon dried thyme
 3 tablespoons extra virgin olive oil
 salt and pepper to taste
Cooking Procedure
1. Arrange the cooked spaghetti in a serving plate. Set aside.
2. Heat a cooking pot then pour-in olive oil
3. When the oil is hot, saute the onion.
4. Pour-in crushed tomato and stir. Let boil and simmer for 10 minutes.
5. Put-in the thyme, salt, and pepper. Stir.
6. Add the cream cheese and stir thoroughly until melted. Simmer for 5 minutes.
7. Put-in the shrimp and cook for 3 to 5 minutes more.
8. Turn-off heat then pour the sauce over the pasta.
9. Serve. Share and enjoy!