Spaghetti El Mexicano Style (Espaguetis estilo El Mexicano)

1 (7oz) pkg. of Spaghetti pasta El Mexicano

1 cup Crema Fresca Casera El Mexicano (table cream)

1 cup Queso Enchilado El Mexicano, cubed (aged skim cheese)

1 cup Queso Mozzarella El Mexicano, cubed

2 tbsp. of Parsley, finely chopped

1⁄4 cup of Onion, finely chopped

4 tbsp. of Butter or Margarine

Salt El Mexicano, to taste

Ground Pepper El Mexicano, to taste

To Prepare:

Cook the pasta in a pot of water with salt and a tablespoon of oil. Meanwhile, combine the table cream with the parsley and the onion. Grease a casserole pan with butter. Once the pasta is al dente, drain it and layer a generous portion at the bottom of the casserole dish. Add a generous portion of the table cream mixture followed by a combination of both cheeses. Continue these steps until your pan is full. Remember, the top layer should be topped with a layer of the table cream mixture, the remaining cheese, and butter, spread evenly. Bake in a 350° for 15-20 minutes or until the cheese is melted and the top layer golden brown.

Serves 6-8

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