Baked Penne Pasta Recipes

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:

• Cook penne according to package directions until almost cooked. Preheat oven to 350*.
• In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
• Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
• Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
• Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture 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 mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 pan with no-stick spray.
• Cook pasta according to package directions (do not overcook). Drain.
• Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Layer 1: Spread 2 cups marinara sauce to cover the bottom of the pan.
• Layer 2: place 1/2 of the pasta over the sauce.
• Layer 3: Spoon 1/2 the cheese mixture over the pasta by tablespoonfuls and spead to distribute evenly over the pasta.
• Layer 4: sprinkle evenly with 1 cup mozzarella cheese.
• Repeat above layers.
• To finish, spread the last 2 cups of marinara sauce over casserole and top with last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes, until hot and bubbly.
• Uncover, bake 5 minutes more until cheese is melted.

Steps:

• Prepare penne in boiling, salted water as directed on package. Drain and set aside.
• Preheat oven to 350. Lightly grease 9 x 13 casserole.
• Heat olive oil in medium saucepan over medium heat.
• Add onion and garlic and saute until tender, about 4 minutes.
• Add tomatoes and oregano and cook until heated through.
• Add salt and pepper to taste.
• Combine penne, sauce and 1 cup mozzarella; mix well.
• Pour into greased casserole and sprinkle remaining cheese on top.
• Bake for 20 minutes at 350.

Steps:

• Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
• Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
• Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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:

• Cook penne as per package directions.
• In large skillet over medium heat, cook onions in butter for 8-10 minute
• Add thyme, basil, salt and cook 1 minute longer.
• Add 1/2 C cream, broth and tomato paste.
• Cook and stir until well blended.
• Combine flour and remaining 1/4 C cream until smooth.
• Gradually stir into onion mixture.
• Bring to boil, cook and stir continuously for 2 minutes to thicken.
• Stir in the Parmesan cheese.
• Toss with noodles and additional Parmesan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• Wash hands, tie back hair and gather ingredients.
• Finely chop the onion and basil. Chop the carrot into chunks and chop the meatballs into quarters.
• Heat the vegetable oil in a saucepan on a medium temperature.
• Add the meatballs and onion to the pan and fry gently for 5 minutes on a medium heat.
• Add the can of tomatoes, the passata, tomato puree, sweetcorn, carrots, peas, basil, sugar, salt and pepper to the pan. Mix well.
• Simmer gently on a low heat for 15 minutes, stirring it occasionally.
• Whilst the sauce is simmering, cook the pasta. Boil water in a seperate saucepan and add the pasta. Leave the pasta to cook for 10-12 minutes until soft.
• Once the sauce has simmered (your pasta should be cooking by now) remove the pan from the heat and place on a wooden board.
• Once the pasta has cooked, drain it in a colander and rinse with cold water.
• Pour the pasta sauce onto a plate. Then place the pasta on top in the middle of the plate. Sprinkle the mozzarella cheese on top of the pasta. Then put the whole basil leaf on top. Enjoy!!!

Steps:

• Brown meat in large skillet on medium heat; drain. Return meat to skillet.
• Add pasta sauce and water; mix well. Stir in pasta.
• Bring to boil; cover. Simmer on medium-low heat 16 to 18 min. or until pasta is tender; stir.
• Top with cheese; cover. Cook 1 min. or until cheese is melted.

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.