"This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!" 

Ingredients:

24 ounces dry fettuccini pasta

1 cup butter

3/4 pint heavy cream

salt and pepper to taste

1 dash garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. 

Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt butter into cream over low heat. 

Add salt, pepper and garlic salt. 

Stir in cheese over medium heat until melted; this will thicken the sauce.

Add pasta to sauce. 

Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. 

Serve immediately.

Serves 6 People.

By: ERINMARIE 

http://allrecipes.com/recipe/to-die-for-fettuccine-alfredo/

Ingredients

* 2 Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing

* 1/2 lb. (225 g) uncooked large shrimp, peeled, deveined

* 120 g fettuccine, uncooked

* 1 tomato, chopped

* 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed

* 2 Tbsp. chopped fresh basil leaves, divided

* 2 Tbsp. KRAFT 100% Parmesan Finely Shredded Cheese

Instructions

1. POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

2. ADD tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.

3. DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Serves: 2

Prep: 20 min.

Total: 50 min.

How to Sauce It Up:

If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition Information Per Serving (1-3/4 cups (425 ml)):

540 calories, 23g total fat, 10g saturated fat, 180mg cholesterol, 740mg sodium, 51g carbohydrate, 4g dietary fibre, 5g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 20%DV calcium, 35%DV iron 

-from: http://www.cookingwithphilly.ca/

Ingredients

* 600 g (2/3 of 900-g pkg.) spaghetti, uncooked

* 8 slices bacon, chopped

* 1 onion, finely chopped

* 125 g (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

* 1/2 cup KRAFT Zesty Italian Dressing

* 1/4 cup KRAFT 100% Light Grated Parmesan Cheese

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir bacon and onions in large skillet on medium-high heat 8 min. or until bacon is crisp and onions are tender, stirring occasionally. Remove from skillet; drain. Wipe out skillet with paper towels.

3. DRAIN pasta. Add to skillet along with all remaining ingredients; toss until cream cheese spread is completely melted and mixture is well blended.

Serves: 8

Prep: 10 min.

Total: 20 min.

Cooking Know-How:

Since the pasta needs to be really hot in order to melt the cream cheese, it should be added to the skillet immediately after draining it.

Jazz It Up:

Sprinkle with 1 Tbsp. finely chopped fresh parsley.

Nutrition Information Per Serving (1 cup (250 mL)):

430 calories, 14g total fat, 7g saturated fat, 25mg cholesterol, 620mg sodium, 60g carbohydrate, 4g dietary fibre, 4g sugars, 15g protein, 4%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 20%DV iron 

-from: http://www.cookingwithphilly.ca/

CRUST:

1 1/4 c. graham cracker crumbs

3 tbsp. sugar

1/3 c. butter, melted

Mix crust ingredients and press into bottom and sides of 9-inch pie plate.

FILLING:

1 (8 oz.) cream cheese

1/2 c. sugar

1 1/2 c. Cool Whip

Mix cream cheese and sugar together until smooth. 

Fold in Cool Whip. 

Again, mix until smooth. 

Pour mixture into crust. 

Chill at least 2 hours before serving.

Ingredients

* 2 cups penne pasta, uncooked

* 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

* 1 tsp. oil

* 1 red pepper, finely chopped

* 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

* 1/2 cup milk

* 2 Tbsp. KRAFT 100% Parmesan Grated Cheese

* 2 Tbsp. sliced stuffed green olives

* 2 tsp. dried rosemary leaves

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is cooked through, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.

3. DRAIN pasta. Add to skillet; mix lightly.

Serves: Makes 4 servings, 1-1/2 cups (375 mL) each.

Prep: 15 min.

Total: 25 min.

Cooking Know-How:

Set the water on the stove as soon as you walk in the door. By the time you are ready to start cooking, the water should be boiling.

Substitute:

Substitute 2 Tbsp. chopped fresh rosemary for the dried rosemary.

Nutrition Information Per Serving (1-1/2 cups (375 mL)):

400 calories, 11g total fat, 4.5g saturated fat, 90mg cholesterol, 470mg sodium, 37g carbohydrate, 3g dietary fibre, 6g sugars, 36g protein, 20%DV vitamin A, 80%DV vitamin C, 10%DV calcium, 15%DV iron.

-from: http://www.cookingwithphilly.ca/

Ingredients

* 2 cups rotini pasta, uncooked

* 2 cups sliced fresh mushrooms

* 1 tsp. oil

* 1/4 cup PHILADELPHIA Cream Cheese Spread

* 2 Tbsp. pesto

* 1/2 cup cherry tomatoes, halved

* 1 Tbsp. fresh basil

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir mushrooms in hot oil in large skillet 5 to 7 min. or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.

3. DRAIN pasta. Add to skillet along with tomatoes and basil; mix lightly.

Serves: Makes 4 servings, 1 cup (250 mL) each.

Prep: 20 min.

Total: 20 min.

Serving Suggestion:

Serve with a fresh spinach salad tossed with your favourite Kraft Calorie-Wise Dressing.

Substitute:

Prepare as directed, using any other pasta.

Nutrition Information Per Serving (1 cup (250 mL)):

180 calories, 8g total fat, 3.0 g saturated fat, 15mg cholesterol, 220mg sodium, 22g carbohydrate, 2g dietary fibre, 2g sugars, 6g protein, 8%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 8%DV iron. 

-from: http://www.cookingwithphilly.ca/

"Delectable home-made egg noodles are a simple matter of flour, salt, eggs, milk and butter kneaded into a dough, rolled out and cut into shapes. Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky. This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."

PREP TIME 15 Min

COOK TIME 3 Min

READY IN 33 Min

SERVINGS 6 to 8 servings

INGREDIENTS

* 2 1/2 cups all-purpose flour

* 1 pinch salt

* 2 eggs, beaten

* 1/2 cup milk

* 1 tablespoon butter

DIRECTIONS

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

3. Allow to air dry before cooking.

4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Drying Tip: hang noodles on a thick plastic clothing hanger to allow them to air dry completely. See picture above of Egg Noodles Hanging out to dry.

-Submitted by: Linda: http://allrecipes.com/Recipe/Egg-Noodles/Detail.aspx

Also: Mia Wells: https://www.miawells.com/pasta-egg-noodles.shtml

" A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!"

PREP TIME 20 Min

COOK TIME 30 Min

READY IN 50 Min

SERVINGS 8 servings

INGREDIENTS

* 1 (16 ounce) package uncooked farfalle pasta

* 1 pound hot Italian turkey sausage, cut into 1/2 inch slices

* 1/2 cup olive oil, divided

* 4 cloves garlic, diced

* 1/2 onion, diced

* 2 small zucchini, chopped

* 2 small yellow squash, chopped

* 6 roma (plum) tomatoes, chopped

* 1 green bell pepper, chopped

* 20 leaves fresh basil

* 2 teaspoons chicken bouillon granules

* 1/2 teaspoon red pepper flakes

* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.

2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.

3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

-By: KATHYP100: http://allrecipes.com/Cooks-Profile/Main.aspx?userID=1585169

"Filling and satisfying lasagna with sausage, ground beef and three types of cheese. It takes a little work, but it is worth it."

PREP TIME 30 Min

COOK TIME 2 Hrs 30 Min

READY IN 3 Hrs 15 Min

SERVINGS 12 servings

INGREDIENTS

* 1 pound sweet Italian sausage

* 3/4 pound lean ground beef

* 1/2 cup minced onion

* 2 cloves garlic, crushed

* 1 (28 ounce) can crushed tomatoes

* 2 (6 ounce) cans tomato paste

* 2 (6.5 ounce) cans canned tomato sauce

* 1/2 cup water

* 2 tablespoons white sugar

* 1 1/2 teaspoons dried basil leaves

* 1/2 teaspoon fennel seeds

* 1 teaspoon Italian seasoning

* 1 tablespoon salt

* 1/4 teaspoon ground black pepper

* 4 tablespoons chopped fresh parsley

* 12 lasagna noodles

* 16 ounces ricotta cheese

* 1 egg

* 1/2 teaspoon salt

* 3/4 pound mozzarella cheese, sliced

* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wine Tip: Try with an Italian red like Barbera or Chianti Classico.

-By: John Chandler: http://allrecipes.com/Cooks-Profile/Main.aspx?userID=1899478

"Use the olive oil from a jar of sun-dried tomatoes to saute chicken, garlic, basil and oregano. Cook the fragrant mixture briefly with the tomatoes, then serve it up with hot pasta and a grating of Parmesan cheese. This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave revues! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread."

PREP TIME 20 Min

COOK TIME 12 Min

READY IN 32 Min

SERVINGS 8 servings

* 16 ounces rotini pasta

* 4 skinless, boneless chicken breast halves, cut into bite size pieces

* 4 tablespoons olive oil

* 3 cloves garlic, minced

* 1 1/4 teaspoons salt

* 1 1/4 teaspoons garlic powder

* 1 1/4 teaspoons dried basil

* 1 1/4 teaspoons dried oregano

* 1 cup chopped sun-dried tomatoes

* 1/4 cup grated Parmesan cheese

1. Cook and drain pasta as directed.

2. While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.

3. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

-By Cindy: https://www.allrecipes.com/recipe/11777/twelve-minute-pasta-toss/