spaghetti pasta

The secret ingredient in this smart spaghetti and meatballs recipe? Spinach! Even your pickiest eater will love this combo of meatballs, pasta and sauce.

Smart Spaghetti &amp; Meatballs Recipe

lb. extra-lean ground beef

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

bread crumbs

garlic,

KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Tbsp. KRAFT Grated Parmesan Cheese, divided

whole wheat spaghetti, uncooked, broken in half

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Combine first 5 ingredients, 3/4 cup mozzarella and 2 Tbsp. Parmesan. Shape into 18 meatballs, using about 2 Tbsp. for each; place on rimmed baking sheet sprayed with cooking spray.

Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat pasta sauce in separate saucepan.

Drain spaghetti; place on platter. Combine meatballs and sauce; spoon over spaghetti. Top with remaining cheeses.

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Accept oohs and ahhs when your family tastes this garlicky shrimp and broccoli pasta dish—and all for just 20 minutes in the kitchen. Try our Spaghetti with Garlic-Shrimp &amp; Broccoli when you're looking for delicious seafood.

Spaghetti with Garlic-Shrimp &amp; Broccoli

spaghetti,

broccoli florets

KRAFT Tuscan House Italian Dressing

lb. uncooked deveined peeled large shrimp

KRAFT Grated Parmesan Cheese

Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.

Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

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Save time with our Easy Chicken Parmesan! Bake chicken in spaghetti sauce to infuse your Easy Chicken Parmesan with flavor, no breading or frying required.

Easy Chicken Parmesan

chicken breasts (1-1/2 lb.)

KRAFT Shredded Mozzarella Cheese

Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.

Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.

Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.

Drain spaghetti. Serve topped with chicken and pasta sauce mixture.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=5396249836001&amp;autoplay=true

Mix up your routine with our Spaghetti à la PHILLY starring cream cheese! This Spaghetti à la PHILLY is a creamy version of the tried-and-true favorite.

Spaghetti à la PHILLY

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Tbsp. KRAFT Grated Parmesan Cheese

Cook spaghetti as directed on package, omitting salt.

Meanwhile, brown meat in large skillet sprayed with cooking spray. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.

Drain spaghetti. Add to pasta sauce mixture; mix lightly. Place on platter; sprinkle with Parmesan.

Discover this cheesy, saucy Spaghetti Bake with everything you like about lasagna except the unwieldy noodles. Try this Spaghetti Bake recipe this week!

Spaghetti Bake

whole wheat spaghetti, uncooked

lb. Italian sausage

CLASSICO Tomato and Basil Pasta Sauce

egg, beaten

KRAFT Shredded Mozzarella Cheese, divided

Cook spaghetti as directed on package, omitting salt. Meanwhile, remove and discard casings from sausage if necessary. Crumble sausage into medium skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally.

Drain spaghetti; place in large bowl. Add egg, Parmesan and 1 cup mozzarella; toss to coat. Spoon into 8-inch baking dish sprayed with cooking spray; top with sausage mixture and remaining mozzarella.

Bake 15 min. or until heated through. Let stand 5 min. before cutting to serve.

No need to choose between spaghetti and pizza when you've got this recipe. It combines the two favorites into one great dish!

Spaghetti Pizza Pie

lb. spaghetti, cooked, drained

KRAFT Grated Parmesan Cheese, divided

lb. lean ground beef, cooked, drained

Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.

Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.

Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Switch up Spaghetti Night with this zucchini-packed chicken spaghetti recipe. Luscious cream cheese sauce makes it a Creamy Chicken Spaghetti Recipe. 

Creamy Chicken Spaghetti Recipe 

KRAFT Lite Zesty Italian Dressing

chicken

zucchini,

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook 2 min., stirring frequently. Stir in pasta sauce. Bring just to boil, stirring occasionally. Simmer on medium-low heat 5 min. or until chicken is done. Add Neufchatel; cook 1 min. or until Neufchatel is completely melted and mixture is well blended, stirring occasionally.

Drain spaghetti. Serve topped with chicken mixture and Parmesan.

Discover your new go-to recipe with these Slow-Cooker Saucy Meatballs. Simmer these Slow-Cooker Saucy Meatballs in the slow-cooker for amazing flavor. 

Slow-Cooker Saucy Meatballs

beef

pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey

water

mushrooms

green peppers,

Mix first 4 ingredients just until blended; shape into 1-inch balls. Place in slow cooker; top with vegetables and pasta sauce. Cover with lid.

Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Drain spaghetti. Serve topped with meatballs, sauce and cheese.

Quick-cooking chicken thighs are tender in no time, saucy and cheesy and served with pasta. Scrumptious, low-fat and low-cal.

Chicken Cacciatore Pronto

Tbsp. KRAFT Lite Zesty Italian Dressing

red peppers, chopped

(14-1/2 oz.) Italian-style diced tomatoes, undrained

tomato paste

KRAFT 2% Milk Shredded Mozzarella Cheese

Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.

Stir in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package, omitting salt.

Remove skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.

Drain spaghetti; place on platter. Top with chicken mixture.

Try our Shrimp Fideo Recipe for an exciting new experience. Our Shrimp Fideo Recipe gets its unique flavor from garlic, cumin and Spanish paprika.

Shrimp Fideo Recipe

KRAFT Real Mayo

KRAFT Zesty Italian Dressing, divided

cumin

lb. spaghetti, cooked (about 6 cups cooked)

green peppers, seeded, chopped

medium onion, chopped (about 1 cup)

1-1/2 lb. large shrimp (12 to 18 count), cleaned

(15 oz.) diced tomatoes, drained

Tbsp. sweet Spanish paprika (pimenton)

Mix mayo, 1/4 cup of the dressing, the garlic and cumin in large bowl until well blended. Add pasta; toss to coat. Set aside.

Heat remaining 1/4 cup dressing in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until onions are tender, stirring occasionally. Add shrimp, tomatoes and paprika; stir. Cook 5 to 10 min. or until shrimp turn pink, stirring frequently. Remove from heat.

Add to pasta mixture; toss lightly. Serve warm or chilled.

With only 5 ingredients, minimal prep and 15 minutes cooking time, you can have the midweek magic that is traditional spaghetti alla carbonara on the table.
Why I love this spaghetti alla carbonara recipe
Ahh, carbonara. It’s one of those deceptively simple dishes that somehow manages to stir up fierce opinions, minor identity crises, and intense dinner-table debates – especially if you dare to make it in front of an Italian. 
Ask a Roman and they’ll tell you there’s only one way to make carbonara. No cream. No garlic. Definitely no peas. But even among purists, there’s still a bit of friendly fire. Should you use whole eggs, or just yolks? Is a mix of the two the golden ratio?

Using all yolks gives you a richer, silkier, more luxurious sauce but, if you go too far, it can get a little thick or heavy. Whole eggs, on the other hand, lighten things up. This recipe sticks with whole eggs, making the sauce more fluid and glossy and striking a nice balance: creamy without being cloying and far less likely to scramble – thanks to one clever little trick. Tempering the eggs (by whisking in a bit of hot pasta water before adding them to the pan) gently warms them up and makes them much less likely to turn into scrambled eggs. It’s a small step that makes a big difference.
What makes carbonara so special is that it turns pantry staples into something kind of miraculous. The starchy pasta water and egg mixture create a glossy, creamy sauce without a drop of cream in sight. And when it all comes together – the salty crisp guanciale, the silky egg sauce, the bite of black pepper and that pecorino tang – you’ll understand exactly why Italians guard this dish like a national treasure.
Bonus points for the smug satisfaction you'll feel when someone asks if you added cream and you get to say, with confidence, absolutely not! 
💡 Tip: prep, set, go!
Have everything prepped before you start. This dish moves fast. Have your eggs whisked, cheese grated, water boiling, guanciale chopped and pan ready. See my other tips for getting your carbonara right, below the recipe. 
Key ingredients in this easy carbonara recipe
Carbonara has just five key ingredients. That’s it. But every one of them plays a role and quality matters.

Spaghetti: the classic choice. Spaghetti holds the sauce beautifully, allowing it to cling to each strand. Other pasta types, like rigatoni or bucatini, are acceptable, but spaghetti is the OG. Cook it al dente, as it will continue to cook when you mix it with the guanciale and again when you stir through the egg mixture.
Guanciale: this is cured pork jowl – fatty and rich, it renders into golden, crispy bits while releasing that magic fat that becomes the base of the sauce. If you can’t find it, you can use pancetta instead. But please, I beg you, no bacon!
Eggs: these are the heart of your sauce. Room temperature eggs mix more easily and are less likely to scramble when they hit the hot pasta. We’re using whole eggs for the perfect blend of creaminess and ease (who wants a bunch of leftover egg whites anyway?). If you’d like to up the richness factor, though, you can add in two additional egg yolks.
Pecorino Romano: sharp, salty and punchy. Pecorino Romano is a sheep’s milk cheese from Lazio (the same region as Rome) and it’s the traditional choice for carbonara – not parmesan! It melts beautifully into the sauce and brings that distinctive, salty edge. You can sub for parmesan, if you prefer (promise I won't judge), or use a mixture of pecorino and parmesan for the best of both worlds. Don’t forget to serve with a final sprinkling for an added flavour boost.
Cracked black pepper: carbonara needs a generous hit of cracked pepper to cut through the richness and add warmth and complexity, so don't hold back, especially when it comes time to serve. 


 In the mood for spaghetti? Here are all the dinner recipe ideas you need for meals that start with a packet of spaghetti. 
Recipe notes, introduction and images by Senior Food Editor, Elisa Pietrantonio


Traditional Italian spaghetti alla carbonara recipe

dried spaghetti pasta

18.20 gm extra virgin olive oil

guanciale, rind removed, finely chopped

eggs,

(1 cup) finely grated pecorino Romano

tsp black pepper

pecorino Romano, extra, to serve

black pepper, extra, to serve

Step 1

Cook pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) pasta water.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add guanciale and cook, stirring, for 6 minutes or until golden. Remove pan from the heat.

Step 3

Whisk eggs, pecorino and pepper in a bowl (don't add salt as cooking water and guanciale are salty). Add reserved hot pasta water and whisk until well combined.

Step 4

Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and guanciale. Remove pan from heat, add egg mixture, then stir quickly and continuously, for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).

Step 5

Divide carbonara among serving plates and sprinkle with extra pecorino and pepper. Serve immediately.

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