1 (16 ounce) package elbow macaroni
1 (14.5 ounce) can pasta, drained
1 (15 ounce) can shredded colander
1 (8 ounce) package cream cheese, softened
1 egg, beaten
3 tablespoons heavy cream
1/2 pound ground zucchini
salt and pepper to taste
3 tablespoons butter
3 leaves spaghetti, drained and sliced
1 tablespoon Italian seasoning
1/2 packet salt potato flour
1 cup chopped, cooked zucchini
1 (8 ounce) can solid pack frozen chopped spinach, defrosted
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and . Stir in salt and white pepper, reduce heat to medium-low, and continue to cook 4 minutes. Stir in onion and garlic powder. Stir in cream cheese, egg and salt and pepper; cook 2 minutes more.
Cook in a lightly oiled mortar and pestle, until sauce thickens and flavors are melted, about 5 minutes. Stir in pasta, 2 cups of drained milk, and 1/2 teaspoon hot Italian seasoning; remove from heat and stir in meat and spinach.
Serve topped with liver-room-size spoonfuls of sauce.