FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
BAKED ORZO WITH FONTINA AND PEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
BAKED SPINACH WITH FONTINA
Categories Onion Side Bake Sauté Vegetarian High Fiber Spinach Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 main-course or 6 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.
- Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.
- Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
More about "baked fontina recipes"
BAKED FONTINA CHEESE DIP | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (9)Total Time 21 minsCategory AppetizerCalories 254 per serving
- Before preheating the oven, move one oven rack and place it about 5 inches from the heat. (on the bottom rack)
- Assemble your Fontina cheese cubes in the bottom of a large cast-iron pan. Be sure to space them apart. Drizzle olive oil on top of the cheese.
- In a small bowl, combine garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil.
EASY BAKED FONTINA | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 17 minsCategory Appetizer, Side DishCalories 311 per serving
- Turn the oven broiler on high and adjust oven rack to the top position, about 5 inches from the heat.
- Place the Fontina cheese cubes in the bottom of a 12 inch cast-iron pan (or similar size). Drizzle olive oil on top of the cheese.
- In a small bowl combine sliced garlic, fresh thyme, and fresh rosemary. Sprinkle the mixture over the cheese and olive oil and season with salt and pepper.
FONTINA AND PROSCIUTTO BAKED ZITI RECIPE - TODAY
From today.com
BAREFOOT CONTESSA | BAKED FONTINA
From barefootcontessa.com
BAKED FONTINA WITH ROSEMARY AND THYME | ALEXANDRA'S …
From alexandracooks.com
BAKED FONTINA WITH GARLIC AND THYME – LEITE'S CULINARIA
From leitesculinaria.com
10 BEST FONTINA CHEESE RECIPES NO ONE CAN RESIST
From insanelygoodrecipes.com
5/5 (2)Published Jul 8, 2022Category Recipe Roundup
- Baked Fontina Garlic Cheese Dip. Where can you go wrong with a baked fontina garlic cheese dip? Each bite will melt in your mouth with creamy, savory goodness.
- Baked Fontina. I don’t know if it can get any better than this! Inspired by the Barefoot Contessa, this recipe creates the perfect summer appetizer that’s practically made for lounging at a seaside villa.
- Asparagus Fontina Tart. How can you go wrong with puff pastry, fontina cheese, and seared asparagus? This simple trio yields such powerful results that will make your head spin.
- Asparagus Quiche With Fontina Cheese. I don’t think there’s any problem you can’t solve with a good quiche. Or at least, there’s no problem that’s ever been made worse by the tasty egg tart.
- Italian Omelet. If you’re looking for a fresh, flavorful start to your day, then check out this recipe. You’ll love the rich, creamy taste in every bite.
- Chicken Valdostana (Pollo alla Valdostana) Where can you go wrong with crispy chicken smothered in prosciutto and fontina cheese? This sounds like heaven served up on a plate!
- Zucchini Gratin. Do you find yourself with an overabundance of zucchini in your garden? Maybe you picked up one too many from the farmers market and don’t know how to use it up?
- Macaroni and Fontina Cheese. Take your mac and cheese to a whole new level by using fontina cheese. You’ll fall in love with the explosion of creamy goodness in every bite.
- Herbed Fontina Grilled Cheese. Why keep serving the same boring old grilled cheese when there are so many ways to elevate the classic dish? This herbed fontina grilled cheese is the perfect solution to revamping your favorite childhood food.
- Fontina Cheese Sauce. If you’re an Alfredo lover like me, then you’ll fall in love with this fontina cheese sauce. It’s the perfect combination of creaminess and cheesiness, with a subtle bite of spice.
BAKED FONTINA CHEESE BOARD RECIPE | REE DRUMMOND
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
BAKED FONTINA WITH CARAMELIZED ONIONS & FIG JAM - FOOD52
From food52.com
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
From foodandwine.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP - SERIOUS EATS
From seriouseats.com
17 BAKED CHEESE APPETIZER RECIPES PERFECT FOR AWARDS SHOW …
From brit.co
BAKED PENNE WITH SPINACH, RICOTTA & FONTINA - ONCE UPON A CHEF
From onceuponachef.com
SPINACH AND FONTINA CASSEROLE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
RECIPE: BAKED FONTINA & TOMATO CHICKEN WITH GARLIC BREAD
From blueapron.com
FONTINA AND PROSCIUTTO BAKED ZITI - LAURA IN THE KITCHEN
From laurainthekitchen.com
IRRESISTIBLE BAKED FONTINA DIP - SAVORED SIPS
From savoredsips.com
You'll also love
Related Search