• Preheat oven to 180°C/356°F, fan.

Prepare the Ground Meat Sauce:

• Heat a deep pot over high heat until very hot. Add the olive oil and then the ground meat. Sauté until it caramelizes lightly. Use a hand whisk to break up the meat and ensure it cooks evenly. Once the meat is cooked, transfer it to a bowl and set aside.
• Place the same pot back on medium heat and add a bit more olive oil. Add the onions and garlic, and sauté for 3-4 minutes until they are lightly caramelized.
• Return meat to pot. Add tomato paste and cook for another 2–3 min. Pour in red wine and cook until alcohol evaporates (about 3–5 min).
• Add oregano, bay leaves, cloves, cinnamon, tomatoes, water, salt, and pepper. Stir thoroughly. Cover and simmer gently, about 25–30 min, until sauce thickens nicely. Remove bay leaves.

For the Pasta:

• Boil the bucatini pasta in plenty of salted water. Once cooked, drain and drizzle with olive oil. Sprinkle with grated parmesan and toss to combine. Set aside until needed.

For the Béchamel Sauce:

• Melt butter over medium heat in a deep pot. Whisk in flour continuously for about 2–3 min until smooth and bubbly (do not brown).
• Gradually add the lukewarm milk in small batches, whisking continuously. Ensure each addition is fully incorporated before adding the next. Continue cooking until the Béchamel sauce thickens and becomes smooth and creamy.
• Remove the pot from the heat and add the grated cheese, ground cloves, and egg yolks. Whisk thoroughly after each addition until fully incorporated. Season with salt and pepper to taste.

For the Assembly:

• Brush a 36×29 cm (14x11in) rectangular baking pan with olive oil. Spread the cooked pasta evenly across the bottom to form the first layer. Evenly distribute the ground meat mixture over the pasta to create the second layer. Pour the Béchamel sauce evenly over the meat layer to create the third layer.
• Smooth the surface, sprinkle generously with grated Parmesan cheese. Bake uncovered for 40–50 min, until golden brown. If the top browns too quickly, loosely cover with foil.
• Once cooked, remove from the oven and let it cool for approximately 10 minutes before slicing into portions and serving.

• Cook the pasta in boiling water until slightly undercooked (al dente), as it will continue to cook in the oven. Drain well.
• In a large bowl, whisk the eggs separately, then mix in the melted butter, paprika, and optional seasonings.
  
• Combine everything: Add the pasta and crumbled goat cheese, stirring until fully coated.
• Transfer the mixture to a baking dish lined with parchment paper (or a buttered baking dish).
• Bake at 180°C (356°F) for about 30 minutes or until the top forms a crispy golden crust.
• Slice, garnish as desired, and serve warm—best enjoyed with a glass of dry white wine!

• Mix the pasta with the yogurt or cooking cream, cheese, and eggs until homogenized.
• Pour the mixture into a baking pan lined with parchment paper and bake for 30 minutes at 180°C/356°F or until it has a crispy golden crust.
• Slice and decorate as desired.

Preparing the stew:

• Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, scallions, bell pepper, and celery to the pot. Sauté until the vegetables are tender.
• Stir in the grated carrot, tomatoes, shredded chicken, and chili peppers.
• Continue sautéing until the chicken is cooked through and the flavors are well combined.
• Season with salt, pepper, oregano, and cumin. Mix well and let it simmer over low heat for a few minutes. Set aside.

Preparing the sauce:

• In a large bowl, mix the milk, grated white cheese, and eggs. Beat well until you get a smooth mixture. Set aside.

Cooking the macaroni:

• In a large pot of boiling salted water, cook the macaroni according to the package instructions until al dente. Drain and set aside. Drizzle two tablespoons of oil on top to prevent sticking.

Assembling the macarronada:

• Preheat the oven to 180°C (350°F). In a greased baking dish, place a layer of cooked macaroni.
• Cover the macaroni with a layer of the prepared stew.
• Pour a portion of the cheese sauce over the stew.
• Place a layer of salami slices over the cheese sauce.
• Repeat the layering process: macaroni, stew, cheese sauce, and salami. For the final layer, replace the salami with slices of ham.
• Sprinkle the grated year-old cheese over the top layer.

Baking:

• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.

Serving:

• Remove from the oven and let it rest for a few minutes before serving.
• Serve hot and enjoy this delicious Zulian macarronada with a sprinkle of grated year-old cheese on top.
  

• Cut the zucchini into thin slices.
• Heat the oil in a frying pan and sauté the minced garlic for one minute (don’t let it burn!)
• Add the butter, then the zucchini slices. Sauté the zucchini for a few minutes with salt and pepper.
• When the zucchini has softened, add the cream and cook for 4-5 minutes over medium heat.
• Transfer to the bowl of a blender, add grated Parmesan cheese and blend for a few seconds until smooth.
• Cook the pasta according to the package instructions, then toss with the sauce.
• Serve with more grated parmesan!

For the rigatoni:

• Bring a pot of water to the boil over a high heat. Season with salt, add the rigatoni, and boil for 1 minute less than the time indicated on the package.

For the sauce:

• Place a large pot over medium heat. Once heated, add the olive oil, garlic and sauté until golden.
• Add the tomatoes, heavy cream and milk and simmer for 2-3 minutes, stirring constantly.
• Add the shrimps, peas, salt, pepper, stir and cook for 10 minutes.
• Add the rigatoni, stir and cook for 1-2 minutes, until the sauce thickens.
• Serve and bon appetit!

• Bring a pot full of water to the boil over high heat. Add the salt and the pasta. Cook the pasta according to the instructions on the package. Reserve 150-200 ml (about1 cup) of the pasta water before straining.

For the broccoli pesto:

• Put the broccoli, anchovies, parmesan, olive oil and garlic in a food processor. Season with salt and pepper, mash well and set aside.
• Place a large pan over medium heat. Once hot, add the butter, a little olive oil and pasta broccoli and sauté a little.
• Remove the pan from the heat, add the broccoli pesto, water from the boiling pasta and the farfalle. Stir well and serve.

• Preheat the oven to 180 ° C/356° F, Fan.
• Warm a pan over medium heat, add the onion and spinach, and sauté until the liquids have evaporated and set aside.

For the cheese cream:

• Place a saucepan over medium heat and add the butter. Once melted, add the flour, stir with a hand whisk, and sauté until the flour is cooked.
• Add the milk in batches, stirring constantly with a whisk to avoid lumps and cook until the cream thickens.
• Add the spinach, pesto, Parmesan, salt and pepper, and stir until the mixture is uniform, then set aside.
• Spread a little of the cheese cream on the bottom of a 25×35 cm (10×14") baking pan, top with 3 lasagna sheets and top with cream. Layer like this until the lasagna and cream are used up.
• Sprinkle with Parmesan and bake for 35-40 minutes.
• Allow the lasagna to cool, cut and serve.

• Preheat the oven to 200° C/390° F Fan.
• Place a large pan over high heat and allow to get very hot. Add 2-3 tablespoons of olive oil and the mushrooms and sauté until golden.
• Add the butter, salt, pepper, garlic, spinach, nutmeg and continue sautéing until the spinach has wilted.
• Lower the heat to medium, add the cream cheese, heavy cream, broth and a little more salt and pepper. Allow the sauce to thicken slightly.
• Add the parsley and remove the pan from the heat.
• Pour the pasta into an ovenproof dish and pour the mushroom sauce over it.
• Sprinkle over the grated mozzarella cheese and bake in the oven for 20-30 minutes.
• Remove from oven, cut and serve.

• Preheat the oven to 210°C/410° F in convection mode.
• Boil the pasta in plenty of salted water for 1-2 minutes less than the instructions on the package, so that it is al dente.
• Heat a pan over medium heat. Add a little olive oil and the onion and sauté well, stirring with a wooden spoon.
• Add the bacon, stir, and continue cooking for 1-2 minutes.
• Transfer the mixture to an ovenproof dish. Add the boiled pasta, stir well, and set aside.
• Heat a saucepan over medium to high heat and add the cooking cream along with the Parmesan. Simmer for 4-5 minutes, stirring continuously, until the sauce thickens. Season with salt and pepper.
• Pour the sauce over the pasta, mix well, and sprinkle with more parmesan and gouda cheese.
• Bake in the oven until the cheese has browned and serve.
  

• Preheat the oven to 175° C/350° F in fan mode.
• Place a pot full of water over high heat. Once the water is well boiled, salt and add the ravioli boiling 2 minutes less than the time indicated on the package, so that they come out al dente.
• Spread some tomato sauce in a 28x17cm (11x 7 inches) casserole, place half of the ravioli on top and season with salt and pepper.
• Cover the ravioli with half the spinach, drizzle with a little tomato sauce and sprinkle with half the mozzarella.
• Drizzle with a little more tomato sauce, place the remaining ravioli on top, season with salt and pepper and cover with the remaining spinach.
• Drizzle with the rest of the tomato sauce and sprinkle with the rest of the mozzarella.
• Bake for 30-35 minutes, remove from oven, let the ravioli cool for 5 minutes and serve.

• Place a pot with plenty of salted water over medium to high heat. Once the water boils, add the rigatoni and boil for 7-8 minutes.
• Place a pot over high heat. Once hot, add a little olive oil, the sausages and sauté for 2-3 minutes, until golden brown.
• Add the onion, garlic, stir with a wooden spoon and sauté for 2 minutes.
• Add the canned tomatoes, rigatoni, thyme, stir and cook until the sauce thickens.
• Remove the pot from the heat, pour its contents into a rectangular casserole, measuring 33x25cm (13×10 inches), and set it aside.
• Preheat the oven at medium-high heat (190 °C/ 375° F), grill mode.

For the bechamel sauce:

• Place a pot over medium heat and add the butter. Once melted, add the flour and roast for about 2 minutes, stirring constantly with a hand whisk.
• Add the milk in batches, stirring constantly with the whisk. Season with salt and pepper and cook until the béchamel sauce thickens, stirring frequently.
• Pour the bechamel sauce over the rigatoni and bake for appx. 10 minutes until the bechamel sauce turns golden.
• Serve the rigatoni warm.