Baked Pasta Recipes

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

Steps:

• Heat oven to 500°F. Bring a large pot of salted water to a boil. Add pasta and cook for 4 minutes. Drain in a colander.
• While pasta is cooking, combine cream, tomatoes, mozzarella, Pecorino Romano, fontina, Gorgonzola, ricotta, 1/4 teaspoon salt and basil in a large bowl. Stir to combine. Add par-cooked pasta to cheese mixture and toss to combine.
• Divide among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with Pecorino Romano and scallions. Serve immediately.

Steps:

• Preheat oven to 375°F.
• Brown meat in large skillet; drain.
• Add cooked pasta, sauce, and half of the parmesan; mix well.
• Spoon into 13X9-inch baking dish.
• Top with mozzarella cheese and remaining parmesan.
• Bake 20 minutes or until heated through.

Steps:

• Pour the pasta (uncooked) into a large casserole dish.
• Pour the Olive Oil over the pasta, stir it up, and let it sit for about 20 minutes.
• Pour the tomato sauce and diced tomatoes over the pasta; stir.
• Add the seasonings and stir.
• Cover and bake in a 400 degree oven for 40 minute.
• Stir a couple of times while baking to avoid the top becoming crusty.
• After cooking stir in the parmesan cheese and serve.

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.