2 tbsp UFC Hapi Fiesta Vegetable oil 200ml
2 tbsp GF garlic, minced
1 tsp UFC iodized salt 150g
1/2 cup PG Bell pepper red fresh, sliced
3/4 pack DEL MONTE Spaghetti Pasta italiana 900g, cooked for 7 minutes only & separate pasta water
1 1/2 cups MAGNOLIA Quickmelt cheese 160g, grated
1 pouch DEL MONTE Creamy & Cheesy Spaghetti sauce 900g
1 cup Pasta water
1 tsp UFC Black pepper ground 500g
1/2 cup PG Bell pepper green, sliced
1/4 cup PG Fresh basil 25g, leaves
1 cup GFRESH Red onion, chopped
500g EL RANCHO frankfurters 225g, sliced

1. In a pan, put UFC vegetable oil sauté GFRESH onion and GF garlic until aromatic. Add EL RANCHO frankfurters and sauté for 5 minutes.
2. Add DEL MONTE Creamy & Cheesy Spaghetti Sauce, pasta water, UFC salt and pepper. Simmer for 10 minutes.
3. Add PG bell peppers. Toss cooked DEL MONTE Spaghetti in the sauce.
4. Pour into baking dish and top with MAGNOLIA Quickmelt cheese. Bake until top is browned.
5. Top with PG Fresh basil and serve.