Baked Angel Hair Pasta Recipes

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FIERY ANGEL HAIR PASTA

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11



Fiery Angel Hair Pasta image

Steps:

  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
  • Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
  • Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  • Yield: 2 cups
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Inactive Prep Time: 2 hours

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

ANGEL HAIR SHRIMP BAKE

Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson, Elm Grove, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13



Angel Hair Shrimp Bake image

Steps:

  • In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 203mg cholesterol, Sodium 593mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 large eggs
1 cup half-and-half cream
1 cup plain yogurt
Chopped fresh parsley, optional

BAKED ANGEL HAIR PASTA

The original concept came from one of Paula Deen's recipes, but with all the changes and additions it's now mine :)

Provided by katie in the UP

Categories     One Dish Meal

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 19



Baked Angel Hair Pasta image

Steps:

  • In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
  • Drain well.
  • In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
  • Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
  • Remove and discard bay leaves.
  • Cook pasta according to package directions, drain well and set aside.
  • Preheat oven to 350 degrees.
  • Lightly spray a 13x9 baking dish with veggie spray.
  • Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
  • Top with 1/2 of the pasta, then 1/3 of the cheeses.
  • Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
  • Bake uncovered, 45 minutes.
  • Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
  • Remove from oven and let rest 10 minutes efore cutting into squares to serve.

Nutrition Facts : Calories 388.2, Fat 18.7, SaturatedFat 8.8, Cholesterol 71.4, Sodium 599.8, Carbohydrate 30.4, Fiber 3.5, Sugar 8.2, Protein 25.5

1 1/2 lbs ground beef
1 bell pepper, chopped
1 medium onion, chopped
8 ounces mushrooms, sliced
4 garlic cloves, grated
28 ounces crushed tomatoes
1 cup sun-dried tomato, reconstituted and sliced
4 tablespoons tomato paste
1/4 cup chopped fresh parsley
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons sugar
1 teaspoon crushed red pepper flakes
salt
pepper
2 bay leaves
8 ounces angel hair pasta
1 cup cheddar cheese, grated
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

BAKED ANGEL HAIR WITH EGGPLANT

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12



Baked Angel Hair with Eggplant image

Steps:

  • Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
  • Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
  • Preheat the oven to 375 degrees F.
  • Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
  • Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

1/3 cup plus 1/4 cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

DELICIOUS ANGEL HAIR PASTA

Angel hair pasta cooked and served with essentially a hot pasta salad dressing and cheese. I came up with this recipe as I could not find anything to eat, so I went through my spice cabinet and refrigerator, found these ingredients and threw them together. Serve with fresh chopped tomato.

Provided by Caleb1993

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 1

Number Of Ingredients 13



Delicious Angel Hair Pasta image

Steps:

  • Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
  • Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 41.7 g, Cholesterol 13.2 mg, Fat 19.6 g, Fiber 3 g, Protein 12.8 g, SaturatedFat 4.5 g, Sodium 353.6 mg, Sugar 7.1 g

¼ (8 ounce) package angel hair pasta
1 tablespoon extra-virgin olive oil
2 tablespoons chopped pimentos
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon white sugar
2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 tablespoons grated Parmesan cheese
salt and pepper to taste

BAKED ANGEL HAIR PASTA

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10



Baked Angel Hair Pasta image

Steps:

  • 1. Preheat oven to 375 degrees F. Bring a large pot (4-6 quarts) of water to a boil over high heat.
  • 2. Heat the oil in a large nonstick skillet over medium-high heat. Cook ground beef, breaking into small pieces. After the beef has browned, add the garlic and reduce heat to medium. Saute until tender, about 2 minutes longer. Using a slotted spoon, transfer the cooked beef and garlic mixture to a very large bowl.
  • 3. Add the olives, tomatoes, and half of the cheese (2 cups mozzarella and 1/2 cup parmesan) to the beef and garlic mixture and toss to combine.
  • 4. Meanwhile, add the salt to the boiling water, and then add the angel hair pasta. Cook 5 minutes. Drain. Add the cooked angel hair and the tomato sauce to the bowl and toss with the other ingredients to combine.
  • 5. Spoon pasta mixture into a lightly greased, large (13x9-inch, 3 qt.) glass baking dish. Sprinkle remaining cheese (1 1/2 – 2 cups mozzarella and 1/2 cup Parmesan) evenly over the top.
  • 6. Bake 30-35 minutes at 375 degrees F, until cheese is melted and slightly browned, and sauce is bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 tablespoons olive oil
1 pounds ground beef
1 tablespoons garlic powder
3.8 ounces black olives
14.5 ounces tomatoes
3.5 cups mozzarella cheese
1 cups parmesan cheese
0.5 teaspoons salt
12 ounces angel hair pasta
3 cups tomatoes

HOMEMADE ANGEL HAIR PASTA

this is my recipe for home pasta. it is the only way to enjoy pasta. You will also need a hand-rolling pasta maker. I bought a cheap one from bed bath & beyond and it broke after 3 uses. I have included a link to a good one below. Learn from my mistakes - buy a decent one and never clean the machine with water. It will break like mine did, in the middle of making pasta for my team at work during our Christmas party. I also think a hand rolling one is better than electric, because it is a great workout. http://www.akitchen.com/store/vil151sm.html

Provided by christanana

Categories     Spaghetti

Time 47m

Yield 6 serving(s)

Number Of Ingredients 3



Homemade Angel Hair Pasta image

Steps:

  • Put 3.75 cups of all purpose flour in a large mixing bowl.
  • Create a crater in the middle and break all 5 eggs into the middle of the crater.
  • With a fork, blend the flour and eggs together.
  • Once it starts to create a doughy mixture, mix it together with your hands. If the flour is not completely binding with the eggs, I add a little water to get it to a good consistency.
  • Create a ball of dough from the mixture, dust with some all-purpose flour and cover with a damp paper towel. Wrap the dough and paper towel in plastic wrap and put into the fridge for 1 hour.
  • Cut the dough into 3 or 4 pieces. I would suggest 4 pieces for beginners.
  • Take one piece of the dough you have previously cut out of the fridge and cover the rest.
  • Dust the pasta machine with flour and set the machine at the widest setting. Usually the settings are numbered 1-9, 1 is usually the widest.
  • Roll the dough through the machine. Fold in half and repeat. I usually repeat this several times so that the dough has a good consistency.
  • Set the pasta maker at the 2 setting and roll the dough through. Move to the next setting and repeat. Gradually the dough will get longer and you will end up with a long sheet. I stop at eigth setting (9 is way too thin).
  • With semolina, Dust the dough sheet on both sides and dust a large sheet pan. Cut the sheet of dough to the width of a sheet pan.
  • Run the sheets through the cutting attachment on the machine ( i like the angel hair setting, linguine is pretty doughy) and lay down on the dusted sheet pan. Repeat all steps until every piece of dough is cut into angel hair pasta.
  • If you don't plan to cook immediately, cover with a well wrung out paper towel and tin foil and put in the fridge.
  • Bring a large pot of water, salt and a splash of olive oil to a boil.
  • Cook pasta for 2 minutes and drain.
  • Mix in a small amount of olive oil to prevent sticking.
  • Add to your favorite sauce and enjoy!

Nutrition Facts : Calories 345.6, Fat 4.9, SaturatedFat 1.4, Cholesterol 176.2, Sodium 59.9, Carbohydrate 59.9, Fiber 2.1, Sugar 0.5, Protein 13.3

5 large fresh organic eggs
3 3/4 cups all-purpose flour (I prefer king arthur flower)
semolina flour, for dusting (I get this from a local Italian market)

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