Baked Penne And Cheese With Spinach Recipes

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Saute onion and garlic in 1 T butter until tender.
• Add flour and stir to coat onions.
• Add milk and cook over medium low until bubbly and slightly thickened.
• Remove from heat; add 1/4 c cheese and seasonings.
• Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
• Spoon into greased 13x9 baking dish.
• Combine bread crumbs, 2 T cheese and 1 T butter.
• Sprinkle over pasta.
• Bake at 350 degrees for 30 minutes.

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.

Steps:

• Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
• While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
• Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
• Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

Steps:

• Preheat oven to 350f degrees.
• Cook penne in salted water to al dente.
• Drain and set aside.
• In a nonstick frypan scramble fry hamburger until no pink remains, about 5 minutes, drain fat if necessary, add stewed tomatoes, jalepeno if using, simmer 2 to 3 minutes.
• Add parmesan cheese, stir to mix, add salt and pepper, simmer 2 minutes until cheese melts.
• Add spinach, turning over and over until spinach is wilted, about 2 minutes.
• Spray a casserole with veggie spray, turn hamburger mix into casserole, add penne, stir to combine.
• Srinkle cheddar cheese over top.
• Set, uncovered, on middle rack in 350f degrees oven, bake for about 20 minutes, until bubbly and hot.
• Serve with a green salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
• In a heavy-bottomed saucepan, melt the butter over med-high heat.
• Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
• Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
• Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
• Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
• In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
• Spoon the mixture into a prepared greased baking pan.
• In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
• Sprinkle the mixture over the casserole in the baking pan.
• Bake for 30 minutes, or until hot and bubbly.
• Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

Steps:

• If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
• Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
• Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

Steps:

• Cook the pasta in salted boiling water until it is very al dente.
• (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
• Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
• Sprinkle evenly with flour and stir until the flour is incorporated.
• Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
• Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
• Cook and stir until the cheese melts.
• In a large bowl, mix together the pasta and uncooked spinach leaves.
• Pour the hot sauce over and mix well.
• Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.
• Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
• Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.