Baked spaggeti with milk and eggs-Pasticio

Ingredients:

•  2 cups of 2 % milk 
•  3/4 of a package of spaghetti
• 3/4 cup crumbled feta cheese ( goat , cow or sheep )
• 4 Tbs of stick butter cut in cubes
• 1 Tsp salt
• black pepper as desired
• 4 eggs 

Preparation:
Level: very easy
Serving: 4to 6

Preheat oven on 385 degrees F
Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook for half of the amount what it says on the package label. Example if the label says 11to 12 min then our  spaghetti has to be cooked for 6 min. After boiling  for half the amount of time drain them in a colander, and pour them into a baking pan. Spread the pasta evenly throughout the pan, then add crumbled cheese and butter all over it. Meanwhile in a medium bowl whisk eggs, milk, salt and black pepper, and pour this mixture on the top of the pasta on the baking pan.The mixture has to be covering the pasta on the baking pan, if not you can add some more milk. Bake for 1to 1 1/2 hour or until lightly brown to reddish color and serve immediately.

Note: You also can use bechamel sauce to pour on top before baking the dish.
 

 

Pasta with Arugula & Garlic

I ran into this recipe looking for simple, easy and it had to include olive oil. I enjoy it every time I make it. This dish is very good and easy for entertaining. This is a recipe by Joy Hoy.

Ingredients:

• 1 pound semolina or whole grain pasta
• 4 tbs extra virgin  olive oil
• 2 cloves of garlic, minced
• 1 tsp red pepper flakes
• 1/2 pound baby arugula leaves
• Sea salt and freshly ground pepper
• Manchego or Parmigiano Reggiano cheese freshly grated

Preparation:

Heat olive oil in a large skillet and cook garlic for 1 minute. Add baby arugula leaves and toss until they are wilted, about 1-2 minutes. Meanwhile cook pasta in a large pot of boiling water salted until al dente. Drain pasta and toss with arugula in the skillet and season to taste with salt pepper and cheese.

Pairs well with Sauvignon  Blanc.