BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
BAKED PENNE WITH FONTINA
A friend of mine gave me this recipe (from Tastes of Italia) and I made it for the first time last night for guests. It was a HUGE hit. It's simple and easy to put together. I browned 1# of sweet Italian sausage and added that to the sauce while simmering. I'm a fan of fire roasted tomatoes, so I used those for the small can. The pasta cooking directions were "conflicting" so I modified those. Some of the pine nuts tend to "sneak" into the pasta tubes and you get a delightful little crunch. The only thing I would do different next time is add more red chili pepper flakes for more heat. Made Cheese and Rosemary Breadsticks (#85257) as a side. It was a perfect meal!
Provided by Beaner 2
Categories Penne
Time 38m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
- Put on a large pot of water to boil for the pasta.
- Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
- While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
- Cook, uncovered, for 8 to 9 minutes or until cheese melts.
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.
CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE
Provided by Bruce Aidells
Categories Milk/Cream Cheese Pasta Bake Vegetarian Kid-Friendly Back to School Dinner Cauliflower Potluck Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
- Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
- *Sold at some supermarkets and at specialty foods stores.
BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
Provided by lazyme
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F.
- Oil a 9-by-13-inch baking dish.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
- Drain.
- Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach.
- Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
- Stir in half the fontina.
- Stir the spinach mixture into the pasta.
- Top with the remaining fontina and Parmesan.
- Drizzle the remaining 2 tablespoons oil over the top.
- Bake the pasta until the top is golden brown, 15 to 20 minutes.
- VARIATION:.
- You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
Nutrition Facts : Calories 959.7, Fat 46.9, SaturatedFat 22.5, Cholesterol 213.3, Sodium 1057.2, Carbohydrate 89.5, Fiber 6.3, Sugar 4, Protein 46.4
PENNE WITH BUTTER AND FONTINA
Categories Cheese Dairy Pasta Side Vegetarian Quick & Easy Dinner Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter.
- Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.
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- Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
- Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don’t want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
- In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
- Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.
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- Halve each tomato crosswise, then squeeze or scoop out the seeds into a strainer set over a bowl to catch the juices. Dice the tomatoes. Set aside.
- While the sauce is cooking, position a rack in the center of the oven and preheat to 400º. Toss together the eggplant, olive oil and salt, and place on an oiled baking sheet in a single layer. Bake until the eggplant is very soft and golden, 20-25 minutes, flipping the slices over when the bottoms begin to brown. Remove from the oven and reduce the temperature to 375ºWhen the eggplant is cool, cut each round into bite-sized pieces.
- Cook the penne according to the package instructions in well-salted water until al dente. Drain well. (If you're not baking the pasta right away, rinse it in cool water, drain well, and toss with a bit of olive oil to prevent sticking.)
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