THE BEST BAKED ALFREDO SPAGHETTI
This is an amazingly cheese-rich dish. I love making this to take to friends' homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.
Provided by ardomagala
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
- Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
- Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.
Nutrition Facts : Calories 627.6 calories, Carbohydrate 41 g, Cholesterol 139.1 mg, Fat 40.1 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 17 g, Sodium 1259.8 mg, Sugar 6.9 g
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
AGNOLOTTI WITH ARTICHOKE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
- Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
- Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.
Nutrition Facts : Calories 514, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 88 milligrams, Sodium 995 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 22 grams
ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)
A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.
Provided by tigerduck
Categories Dessert
Time 35m
Yield 12 stuffed apricot halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
- Preheat oven to 180°C (355°F).
- Put amaretti cookies into a small bowl and pour the amaretto over it.
- Wash apricots and cut them in halves. Discard the stone.
- Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
- Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
- Fill the apricots with the mixture, ca 1 tablespoon per half.
- Put into a well buttered oven-proof baking dish.
- Pour white wine over apricots.
- Bake for ca 25 minutes or until done.
FETTUCCINE ALFREDO
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Provided by Shelley Wiseman
Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
BAKED ALFREDO PASTA
A wonderfully grown-up macaroni and cheese. Great served with a salad and bread or steamed peas or broccoli.
Provided by MommyMakes
Categories Cheese
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tortellini or other favorite pasta slightly al dente in salted water. Drain.
- Preheat oven to 400ºF.
- Warm butter and cream in a sauce pan until butter is melted. Add parmesan cheese and spices.
- Pour pasta into a 2qt casserole dish with a lid. Pour alfredo sauce over pasta and stir to combine.
- Sprinkle shredded parmesan and bread crumbs over pasta and cover.
- Bake for 10 minutes, then uncover and bake an additional 10 minutes or until top is brown and crusty.
Nutrition Facts : Calories 678.7, Fat 43.2, SaturatedFat 26, Cholesterol 153.1, Sodium 884.9, Carbohydrate 51.1, Fiber 2.2, Sugar 1.6, Protein 22.7
HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
- Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for one minute over medium heat.
- Sprinkle the flour over the garlic and slowly add in the chicken stock.
- Quickly stir to avoid lumps.
- Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
- Once the sauce is thickened, add in the spinach and stir until wilted.
- Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
- Top with fresh parmesan.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams
CHICKEN MANICOTTI ALFREDO
A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.
Provided by Jeff Ellison
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g
BAKED MOSTACCIOLI
I came across this mostaccioli several years ago, and it has been a hit with my family ever since. It's ideal to take to our church potlucks, because it serves a large group.-Darlene Carlson, Jamestown, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350 °. Cook mostaccioli according to package directions; drain and set aside. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute. Drain. , Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. , Discard bay leaf. Stir in mostaccioli. Spoon half into a 13x9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. , Cover and bake 30-35 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 593mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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