The holiday season is here and to celebrate, the remi team is sharing their favourite festive recipes in our annual ’12 Days of remi Recipes’ blog series. Enjoy!

Ingredients & Directions

1/2 kg spaghetti pasta

For red sauce:

1/2 kg spaghetti meat sauce

320g ketchup

250g tomato paste

250g corned beef

For white sauce

1 can condensed milk (300mL)

1 can evaporated milk (168mL)

1 pack all-purpose cream (125mL)

2 packs (160g) cheese (grated)

Cooking instructions:

1. Cook spaghetti pasta in a salted water (follow packaging instructions for the number of minutes)

2. Set aside cooked pasta and be ready to the cook red sauce

For the red sauce:

1. Pour ingredients in a pan and cook until the mixture is already viscous

3. Pour red sauce over pasta and mix

4. Set aside

Cooking the white sauce:

1. Pour condensed milk, all-purpose cream and evaporated milk to pan

2. add in grated cheese

3. Continue mixing until cheese is melted (mixture is viscous)

4. Pour the mixture to the previously ready spaghetti mix but DO NOT MIX the white sauce, just let it stay on top (just like how a baked spaghetti looks!)

5. Put in fridge and serve cold