Tag Archives: pasta

Lobster Pasta

Sweet, sweet lobster meat! I have yet to meet anyone that has tried lobster and does not fall in love with it. Unless you are allergic to shellfish, I think that once you try lobster you are hooked. Whether you dip it in melted butter and lemon juice or create a Lobster Pasta I know you will enjoy a meal made with lobster.

Okay, I can hear the rumblings already about how expensive lobster can be. That is true. Lobsters can be expensive which is why I am always on the look out for lobster tail sales. Most of the meat is in the tail anyway so who needs the whole lobster. I would only buy a whole lobster if it were on sale and if I wanted to make a flavorful seafood stock with the shell. Lobster tails, of course, can still be pricey depending on the size but much less expensive than a whole lobster. If you find lobster tails on sale, pick up a few and freeze what you don’t need to use for a recipe. They really do freeze well.

Now back to my Lobster Pasta. I started out thinking about making a lobster pasta salad but got side tracked and landed on making Lobster Pasta. Maybe because I have seen so many Olive Garden commercials lately showing creamy pasta dishes with splashes of seafood. Or, it could be the fact that my family loves pasta and it is the easiest way for me to get them to try out new recipes. Since they love seafood and they love pasta I just put the two together.

I probably shouldn’t tell this story but I don’t think hubby will know. When hubby and I first got married I thought I would make a special lobster anniversary dinner. I found a couple of nice sized whole lobsters on sale at the fishmonger and although I had never cooked a live lobster I was game to try. I wasn’t sure if they would make noise like crabs do when you put them in hot water but since they had little rubber bands on the claws I figured they wouldn’t be too wild in the pot. I was able to cook the lobster without any trouble and made a beautiful salad, another side dish and a lemon butter dipping sauce. I placed the whole lobster on a plate with the rest of the meal to create a delightful presentation to hubby. Because it was our anniversary I decided to take dinner to hubby with a big smile on face. As soon as he saw the lobster on the plate he had a little freakout. The beady eyes, the long antenna and big head was too much for him. Hubby said there was no way he could eat the lobster looking at all of that. So, I had to take the lobster into the kitchen and broke it down to a tail and two claws. Needless to say, this is another reason why I only buy lobster tails and not whole lobsters. I don’t want to freak out hubby!

Lobster Pasta

Ingredients:

4 cooked lobster tails sliced

2 plum tomatoes cut into cubes

1 box vermicelli pasta

4 cups water

1 cup broccoli florets

1 cup seafood stock or chicken stock

2 tbsp butter

2 tbsp flour

1 tbsp lemon zest

1 tbsp sour cream

2 tsp salt

1 tsp ground black pepper

1 tsp chopped parsley

juice of ½ lemon

Prepare pasta according to package. Toss with a little olive oil and set aside.

Bring 4 cups of water to a boil with 1 tsp of salt. Add broccoli florets to boiling water for 3 minutes. Remove broccoli from boiling water and plunge into ice cold water (okay to add ice to the water) for 2 – 3 minutes. Drain and set aside.

Melt butter in a large no-stick skillet and add flour. Whisk until smooth then add stock. Continue to whisk until sauce begins to thicken. Add sour cream and whisk until blended. Add pasta, lobster, broccoli and remaining ingredients. Gently toss until lobster and broccoli are well incorporated with the pasta. Service with crusty garlic bread.

Advertisements

Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta

Ingredients:

2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill

paprika

Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.

 

Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

Follow my blog with Bloglovin

Nat’s Broccoli and Pasta Remix

img_5941_1

During the holidays families often have to split time when their adult children are married. Our family is no different than any other family. Every year we share the kids with the in-laws. Last year my daughter-in-law came up with a great idea so that my hubby and I did not feel left out on Thanksgiving day since it was not our turn to host the family. Instead of having a big Thanksgiving celebration with all the kids and grand-kids, we had a big after Thanksgiving family leftovers celebration.

img_5954_1

All the ladies were charged with coming up with a dish using leftovers from Thanksgiving. Besides being able to spend time with my kids and mom I got a few new ideas to share on my blog. Nat created a tasty pasta dish from leftover steamed broccoli. This was a very simple dish but was packed with flavor from the garlic, white wine and parmesan cheese. I knew Nat’s Broccoli and Pasta Remix would be a good recipe for my blog when my youngest grandson jumped right in and gobbled up the pasta. Who could argue with a pasta connoisseur like little Ant?

img_5955_1

Thanks Nat for creating a new family tradition and a way to still share the holidays with our kids and grand-kids.

img_5972_1

Nat’s Broccoli and Pasta Remix

Ingredients:

1 box gemelli pasta

4 garlic cloves chopped

2 shallots diced

1 small onion diced

1 lemon

3 cups leftover steamed broccoli or 2 lg broccoli heads cut into florets

1 cup white wine

½ cup shredded parmesan cheese

4 tbsp olive oil

1 ½ tbsp salt

½ tbsp black pepper

½ tsp oregano

½ tsp thyme

Prepare pasta according to package then set aside in a large bowl. Reserve ½ cup pasta water.

Place 6 cups of water along with 1 tbsp of salt and bring to a boil. Blanch broccoli then drain. Place into a cold water bath to stop the broccoli from cooking. Reserve ½ cup of the broccoli water.

Heat olive oil in a large skillet over medium high heat. Add onions and cook 3 – 5 minutes until onions begin to soften. Add shallots and cook for 1 minute then add garlic. Cook until vegetables begin to brown stirring constantly so that garlic does not burn. Pour in white wine and cook for 1 minute. Add broccoli to the pan season with salt and black pepper. Stir to mix then remove from heat.

Pour broccoli mixture to the pasta along with broccoli and pasta water. Sprinkle with parmesan cheese and gently toss together.

Optional: Red pepper flakes to add a little kick!

Follow my blog with Bloglovin

Shredded Chicken and Pasta Soup

IMG_1792_1

Comfort food is good anytime of the year but fall calls for comfort soup. With slight breezes and the crisp sound of falling leaves, soup is a great way to warm up and snuggle. Chicken noodle soup is a very traditional comfort food which my family loves. But, I wanted to make a traditional chicken soup with a slight twist. That is why I decided to make a Shredded Chicken and Pasta Soup.

IMG_1784_1

When it came to choosing a pasta for the soup I didn’t want a noodle so I had to search for a type of pasta that would compliment the soup. Ditalini pasta turned out to be the perfect pasta for the Shredded Chicken and Pasta Soup. Ditalini looks like little tubes and they soaked up the chicken broth. Every bite offered an extra burst of broth and flavor.

IMG_1776_1

One thing I really liked about the Shredded Chicken and Pasta Soup was the fact that including the pasta made the soup very filling. A big bowl of soup makes a full meal with a nice chunk of crusty bread. If you want to have the soup with a meal I would suggest you only have a small cup so that you don’t get full too fast. Either way you will definitely have a smile on your face while eating the soup.

IMG_1800_1

Think about cooking up a big pot of Shredded Chicken and Pasta Soup the next time you feel a chill in the air. It will warm you up and put a smile on your face. Remember comfort food is good anytime of the year but fall and winter call for comfort soup.

IMG_1814_1

Shredded Chicken and Pasta Soup

Ingredients:
4 chicken thighs
5 quarts water
3 cups Ditalini pasta (prepare according to package)
1 cup chicken broth
1 cup diced celery
1 cup diced onion
1 cup shredded carrots (rough chop)
3 scallions diced (green part included)
2 tbsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp Adobo seasoning
½ tsp dried dill
¼ tsp thyme
dash of cayenne pepper (optional)

Place water, chicken, ½ cup onions and all seasonings except for dill into a large pot. Cook chicken on medium high for 45 minutes or until chicken is cooked all the way through and is tender. Remove chicken from the pot and set aside to cool for shredding. Once cooled, shred chicken with your fingers and set aside.

Strain chicken broth and place back into the pot. Skim some of the chicken grease from the surface of the broth. Reduce heat to medium. Add the additional cup of chicken broth, carrots, celery, green onions, dill and remaining onions to the pot. Simmer for 5 minutes. Add chicken to the broth and simmer for another 10 – 15 minutes. You can either place pasta in individual bowls then ladle soup over the pasta so that the pasta stays al dente. Or, you can add pasta to the soup and remove from heat so that the pasta does not over cook.

Follow my blog with Bloglovin

Shrimp and Pasta Salad

IMG_9720_1

Pasta salads are one of the most versatile dishes anyone can prepare. A pasta salad basically consists of pasta and any vegetable, meat or seafood you can think of tossed with a nice dressing. Since there are such a variety of pasta noodles available it is easy to be creative. Even if you use the same basic ingredients when you prepare a pasta salad it can become new all over again by using a different type of pasta. Shells, gemelli, bow tie and cavatappi are a few of the pastas I like to use in cold salads. They have little ridges that absorb whatever dressing you use and most of them just have a cool shape.

IMG_9726_1

For my Shrimp and Pasta Salad I used small pasta shells because I wanted the pasta to cuddle some of the dressing and provide a subtle burst of flavor with every bite. The veggies I used with this pasta salad were meant to make the dish colorful with the deep green of the asparagus and the bright red of the peppers and tomatoes. The shrimp added a pretty pink hue that pulled everything together.

IMG_9731_1

Most of us are first attracted to a dish because of the way it looks. If a dish looks weird, we figure it will taste weird too. Although that is not always true it is human nature to judge certain things by the way they look. That is way it is important to add rich vibrant color to every meal. My Shrimp and Pasta Salad is both appealing to the eye and tasty on the tongue. Try it as a main course or side dish. Either way I think you enjoy this simple flavorful salad.

IMG_9749_1

IMG_9737_1

Shrimp and Pasta Salad

Ingredients:
2 lbs ex-large shrimp peeled and deveined
2 boiled eggs chopped
1 bunch asparagus cut into 1” pieces
1 bag arugula
1 box small pasta shells
1 large tomato seeded and diced into cubes
1 shallot sliced thin
½ cup red pepper diced
½ cup black olives chopped (optional)
½ cup vinaigrette
½ tsp lemon zest
1 tsp black pepper
1 tsp salt
1 tsp parsley
1 tsp cilantro
1 tsp old bay seasoning
1 tbsp butter
2 tbsp olive oil
1juice from ½ lemon

Prepare pasta shells according to the package – al dente. Set aside.

In a large skillet heat butter with olive oil over medium high heat. Add shrimp and lemon juice. Stir and then add ½ tsp salt, ½ black pepper and old bay seasoning. Cook until shrimp are pink. Remove with a slotted spoon and place in a bowl. Set aside.

Add veggies (except for tomatoes) to the same skillet and add remaining seasonings. Cook for 2- 3 minutes until veggies soften slightly but still crisp. Do not over cook.

In a large bowl add pasta, shrimp, veggies, arugula, eggs, tomatoes and olives. Drizzle with vinaigrette and gently mix. Serve with a nice side salad.

Follow my blog with Bloglovin

Gemelli Pasta and Tomatoes

IMG_7880_1

Since my hubby and kids love pasta so much I am always looking for new ways to fix it. I also like to use different types of pasta shells to give the pasta dishes a a new twist. The type of pasta you pick for a dish depends on what you want the pasta to do. If I am making a creamy pasta dish I usually pick pasta that will cuddle the sauce in the nooks and crannies of the pasta like shells or ziti. If I am fixing a dish that is lighter and the sauce just needs to coat the pasta, I will use angel hair, linguine or bow tie pasta.

IMG_7894_1

Gemelli pasta falls into both categories. Because of its shape gemelli pasta is a nice twist (yes, pun intended) for creamy or oil based sauces. When I first started formulating this recipe in my mind I was not sure what kind of pasta I would use. I did not want to use penne pasta because I have seen so many recipes with penne including my own. I was cruising the pasta aisle when I spotted the gemelli pasta. It had been a long time since I prepared any dish with gemelli so I got excited when the light bulb went off in my head to use gemelli as my pasta.

IMG_7908_1

I will admit that I cook a lot of dishes with tomatoes. Another thing besides pasta that my family really loves. For me, tomatoes just naturally go with pasta. Tomatoes add a savory sweetness to pasta dishes. Baking or roasting tomatoes really helps to bring out the sweetness which is how I prepared the tomatoes for this recipe.

IMG_7933_1

In the end, the combination of flavors from the tomatoes, cheese, spinach and gemelli made for a very nice pasta dish. On occasion, to elevate the flavors even more I brown andouille sausage and add it to the recipe to give the dish a kick of spiciness. Yummy!

IMG_7947_1

Gemelli Pasta and Tomatoes

Ingredients:
2 pints cherry tomatoes sliced in half
1 16 oz box gemelli pasta
1 10 oz bag baby leaf spinach
½ tsp red pepper flakes (optional)
1 tsp parsley
1 tsp garlic powder
1 tsp oregano
1 tbsp salt
1 tbsp black pepper
4 tbsp olive oil
1 cup grated parmesan cheese
½ cup fontina
½ cup panko bread crumbs
olive oil cooking spray

Preheat oven to 350 degrees.

Mix panko bread crumbs, ½ cup of the grated parmesan cheese, parsley and oregano in a small bowl.

Spray a casserole dish with olive oil cooking spray. Add tomatoes to the casserole dish. Sprinkle with salt, pepper, garlic powder, red pepper flakes, basil and olive oil. Stir to blend olive oil and seasonings then top with bread crumb mixture. Drizzle a little olive oil over the bread crumb mixture. Bake for 30 – 40 minutes until bread crumbs are browned.

Prepare pasta according to package. Drain (do not rinse) and place in a large bowl. Drizzle pasta with a little olive oil. Add remaining grated parmesan cheese, fontina cheese, spinach and tomato mixture. Gently toss together until well blended.

Follow my blog with Bloglovin

Tortellini Salad with Arugula

IMG_7523_1

Pasta is something my hubby and youngest son could eat every other day. I on the other hand eat pasta less frequently. But, on the occasions that I really have a taste for pasta I prefer to keep it light if possible. The other day I thought about finally writing up the recipe to my delicious pasta salad (according to some friends) but switched gears when I was looking through the frig and saw a beautiful bag of arugula.

IMG_7530_1

Arugula has a unique nutty taste and I like using it in various salads and in my Chicken and Pasta with Lemon Cream Sauce recipe. Since making a light pasta dish was my goal I thought tortellini would be a good choice to go with the arugula. Tortellini is small but can be quite filling. Plus, tortellini is fille with wonderful things like cheese, spinach and sun dried tomatoes. I usually buy mixed tortellini just so I can have an abundance of flavors playing with my taste buds.

IMG_7548_1

My son is not much of a salad person so I was not sure if he would even try the tortellini salad. I had two things going for me though. One… he loves any kind of pasta and two…. he loved the Chicken and Pasta with Lemon Cream Sauce recipe which had arugula in it. True to form, he gave me a thumbs up because of the pasta. Now I know for sure no matter what recipe I make my son will eat it as long as it has pasta. I also know tortellini and arugula make a pretty good salad.

IMG_7554_1

Tortellini Salad with Arugula

Ingredients:
1 20 oz pkg of mixed tortellini
1 bag arugula
1 small tomato seeded and sliced thin
½ cup Gazebo Room Greek Salad Dressing and Marinade
½ cup feta cheese
½ cup calamata olives
¼ cup shaved parmesan cheese
½ tsp cracked black pepper
salt (optional since olives are salty)

Place arugula in a large bowl. Add olives, feta cheese and tomatoes. Top with shaved parmesan cheese and sprinkle with cracked black pepper.

Prepare tortellini according to package and drain. Add hot tortellini to the bowl then pour salad dressing over pasta. Gently toss pasta and arugula together until well mixed. Enjoy as a warm salad or chilled slightly.

Follow my blog with Bloglovin

Creamy Shrimp and Pasta

IMG_7300_1

Creamy shrimp and pasta has become a party favorite when we host big celebrations or a small get together. Typically, I use penne pasta when I make pasta for a party lately I have been trying different types of pasta with this dish. The last time I made this for my family I used mafalda pasta which looks like little lasagna pasta ribbons. I fell in love with this pasta and so did the hungry folks that gobbled it up.

IMG_7338_1

My son’s best friend (who I consider my third son) recently spent the weekend with us so the two of them could hang out. I had decided to include my creamy shrimp and pasta recipe on dmariedining.com so I needed to prepare the dish so I could take some photos. I thought the guys could have a little for lunch and then I could have leftovers for later. I quickly found out that “leftovers” is not in a teenager’s vocabulary. Fortunately, I had put aside of bowl of the pasta for my hubby before the boys jumped on the pot. I on the other hand only had one forkful!

IMG_7326_1

My youngest son surprised my when he said Mom I know I eat a lot but K cleaned out the pot. I asked them if all of the pasta was gone and K said with a big grin on his face “Sorry, I just love pasta!”. I am happy anytime my family enjoys the meals I make so I couldn’t be upset. Plus, by the sound of their forks scraping the bottom of the bowls I knew they liked it. What more can you ask for when feeding a hungry crew?

IMG_7339_1

Creamy Shrimp and Pasta

Ingredients:
1 lb penne pasta
1 lb extra large shrimp peeled and deveined
2 cloves garlic chopped
1 scallion chopped
1 tbsp basil chopped
1 tbsp parsley
1 tsp salt
1 tsp ground black pepper
½ tsp red pepper flakes
1 14oz fire roasted tomatoes
1 cup white wine
¾ cup heavy cream or half and half
½ cup parmesan
¼ cup olive oil

Prepare pasta according to package.  Saute shrimp in olive oil over medium high heat in a large frying pan. Season with salt, pepper and garlic. Cook until shrimp is pink. Remove shrimp from the pan and add tomatoes, scallions, parsley, red pepper flakes and wine. Cook for 1 minute then stir in cream. Bring to a boil. Reduce heat to medium low and simmer for 10 minutes until sauce thickens. Add cheese, basil, pasta and shrimp. Toss until well mixed.

 

Follow my blog with Bloglovin

Salmon and Penne Pasta

Teryaki Salmon 10

On days I want to be really healthy and stay away from red meat or pork “the other white meat”, I turn to my one true favorite – salmon. Since my hubby and son love pasta so much I knew if I added salmon to a pasta dish they would love it.

IMG_4431_1

Preparing pasta is simple and so is fixing salmon. As long as you pick out a nice salmon fillet and have the right seasonings you will be golden.

IMG_4437_1

The right seasonings means you need to pull together a combination of spices that will make the dish pop and your taste buds do a little dance in your mouth. A little heat from red pepper flakes or cayenne will usually wake up the taste buds but to make them dance you need more.

IMG_4447_1

Garlic, capers, mixed peppers and lemon juice. Bitter, salty, sweet and sour. Something to tickle each taste bud and brighten up the dish. Splash a little cream into the mix and you will not be sorry you decided to make something healthy.

IMG_4465_1

Salmon and Penne Pasta

Ingredients:
4 salmon fillets
1 box penne pasta
2 garlic cloves chopped
5 tbsp olive oil
2 tbsp starchy water from pasta
1 bag fresh baby leaf spinach
5 tbsp butter
1 tbsp capers
1 tbsp parsley
¼ tsp nutmeg
½ tsp seasoned salt
½ tbsp salt
½ tbsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
½ red pepper sliced thin
½ green pepper sliced thin
½ yellow pepper sliced thin
½ cup half and half
½ cup heavy cream
Juice from one lemon
½ tbsp lemon zest

Preheat oven to 400 degrees.

Prepare pasta al dente as directed on box. Set aside. Reserve 2 tbsp of starchy water from pasta.

Season salmon with salt, black pepper, garlic powder and smoked paprika. Place 1 tbsp butter on each salmon fillet. Bake for 15 to 20 minutes until cooked through but still moist. Set aside to rest.

Heat 1 tbsp olive oil to a small frying pan. Add fresh peppers and saute until slightly browned.

Melt 1 tbsp butter in a large frying pan along with olive oil over medium high heat. Add garlic and saute for 1 minute stirring constantly. Reduce heat to medium then pour in heavy cream along with half and half and starchy water. Simmer for 2 minutes then add sauteed peppers, capers, parsley, lemon juice, lemon zest and remaining seasonings. Stir to blend. Add spinach and let it wilt. Once spinach wilts stir in pasta to coat with sauce.

Place pasta in a bowl and top with salmon. Pour a little sauce over the salmon then enjoy.

Follow my blog with Bloglovin

Macaroni and Cheese

IMG_3735_1

Macaroni and cheese is one of the best comfort foods ever made. Recipes for mac and cheese have been passed down from generation to generation. My family is no different. My mom passed on her mac and cheese recipe to me when I started learning how to cook. I am sure it is the same recipe my grandmother passed on to my mom and her sisters.

IMG_3765_1

Tradition is important when it comes to family and cultures. Without traditions our histories would not be as rich and wonderful. We would not know or understand the meaning of true love, sacrifice and success. Yes, traditions are important and each family has at least one tradition that is passed on and on. However, as new families are created so are new traditions.

IMG_3801_1

Although I have made my mom and grandmother’s mac and cheese for years, I recently decided to try a new recipe. I was inspired by a show on Food Network where Giada  featured a macaroni and cheese dish she loves. Giada’s macaroni and cheese included fontina cheese among other cheeses. I had never considered using fontina cheese in my mac and cheese. Fontina cheese is a semi-soft Italian cheese that has a rich and creamy texture with a slightly nutty flavor. My traditional mac and cheese called for extra sharp and sharp cheddar cheese period.

IMG_3844_1

New traditions call for new ingredients. My new mac and cheese includes five different cheeses. After all, the main attraction in macaroni and cheese is the cheese. Bringing together several different cheeses raised the flavors to a new level of goodness. Also the various textures of cheese which were hard, soft and semi-soft made the dish extra creamy.

IMG_3839_1

I will always love my mom’s mac and cheese but with my family I am creating new traditions to pass on to my children and grandchildren.

Macaroni and Cheese

Ingredients:
2 cups medium pasta shells
5 oz Gruyere cheese grated
3 oz fontina cheese grated
½ cup sharp cheddar cheese grated
¼ cup pepper jack cheese grated
3 tbsp Velveeta cheese cubed
2 tbsp butter
2 tbsp pasta water
¾ cup half and half
1 tsp salt
½ tsp ground black pepper

Preheat oven to 375 degrees.

Prepare pasta according to package adding 1 tsp of salt to the water. Drain and reserve ½ cup of pasta water. Stir 1 tablespoon of butter into the pasta to coat. Season with black pepper.

Spray a medium casserole dish with cooking spray. Sprinkle a tablespoon of each cheese in the bottom of the casserole dish. Add half of the pasta and half of the cheese. Add remaining pasta and cheese. Pour half and half along with 2 tablespoons of pasta water over cheese and stir to mix cheese into pasta. Make sure cheese is well blended into the dish. Sprinkle a little cheddar cheese and paprika on the top of the dish. Bake for approximately 40 to 45 minutes until golden brown and bubbly.

Follow my blog with Bloglovin