CHEESY PIZZA PASTA
Make and share this Cheesy Pizza Pasta recipe from Food.com.
Provided by SarahBeth
Categories One Dish Meal
Time 1h10m
Yield 13 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-Heat oven to 350°F
- In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
- Meanwhile, in a non sticl skillet crumble sausage and brown.
- Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
- Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 261.3, Fat 6.2, SaturatedFat 1.8, Cholesterol 32.5, Sodium 821.2, Carbohydrate 36.4, Fiber 2.3, Sugar 8.6, Protein 15.1
CHEESY PAN PIZZA
This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.
Provided by Tejal Rao
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 1 (9-to-10-inch) pan pizza
Number Of Ingredients 10
Steps:
- Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
- Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
- About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
- Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
- Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.
SKINNY CHEESY PIZZA PASTA
70% less fat • 77% less sat fat • 46% more vitamin A than the original recipe. Get the best of both entrees in an easy-to-make, easy-to-bake dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
- Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
- Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
- Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 40 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 0 g
More about "cheesy pizza pasta recipes"
CHEESY DELUXE PIZZA PASTA (ONE POT PASTA) - THE …
From thechunkychef.com
4.8/5 (17)Total Time 30 minsCategory Entree, Main CourseCalories 441 per serving
- Heat a dutch oven or deep pot over MED HIGH heat. Add drizzle of olive oil and brown Italian sausage, crumbling it with a wooden spoon or potato masher as it cooks, about 4-5 minutes. Drain excess grease and return to pan.
- Add cut pepperoni pieces, diced onion, and diced green pepper, and cook until softened, about 3 minutes. Add garlic and cook another 30 seconds, or until fragrant.
- Stir in marinara sauce, oregano and basil. Add water, stir and bring to a boil over HIGH heat. When boiling, add pasta, stir, reduce to a simmer, cover with lid and simmer about 12-15 minutes, until pasta is tender and most of the liquid is gone.
EASY, CHEESY 5-INGREDIENT PIZZA PASTA BAKE - TWO …
From twohealthykitchens.com
4.5/5 (40)Total Time 35 minsCategory Main DishesCalories 532 per serving
- In an ungreased 9x13 baking pan, combine uncooked rotini, pasta sauce, water, 1 1/2 cups mozzarella, and pepperoni, stirring thoroughly to combine.
PIZZA PASTA BAKE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (82)Total Time 45 minsCategory DinnerCalories 407 per serving
- Brown onion, garlic, sausage and beef in a large pan over medium heat. Drain any fat. Add in red and green peppers and cook an additional 2-3 minutes. Add oregano, drained tomatoes and pasta sauce, stir well.
- Place pasta in a greased 9×13 pan. Pour meat sauce over pasta and top with cheese and pepperoni slices.
CHEESY PIZZA PASTA CASSEROLE – OVEN BAKED RECIPE
From foodnetwork.ca
3.1/5 (75)Category Cheese,Comfort Food,Italian,Pork,TomatoesCuisine ItalianTotal Time 1 hr 23 mins
SUPER EASY PIZZA PASTA BAKE • SALT & LAVENDER
From saltandlavender.com
18 CHEESY AND COMFORTING BAKED PASTA RECIPES | CHATELAINE
From chatelaine.com
CHEESY PIZZA PASTA CASSEROLE - IN THE KIDS' KITCHEN
From inthekidskitchen.com
PIZZA PASTA - 1 PAN, 20 MINUTES - RACHEL COOKS®
From rachelcooks.com
CHEESY PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15+ CHEESY PASTA RECIPES IN 20 MINUTES - EATINGWELL
From eatingwell.com
CHEESY PEPPERONI PIZZA PASTA | BEST PASTA BAKE RECIPE
From kevinandamanda.com
CHEESY PIZZA PASTA CASSEROLE RECIPE | ARMSTRONG CHEESE
From armstrongcheese.ca
CHEESY SKILLET PIZZA PASTA BAKE - KILLING THYME
From killingthyme.net
CHEESY SKILLET PIZZA PASTA – THE COMFORT OF COOKING
From thecomfortofcooking.com
ONE POT CHEESY PIZZA PASTA BAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SAY CHEESE: 24 MELTY, GOOEY, CHEESY RECIPES THAT'LL MAKE YOU …
From seriouseats.com
EASY PIZZA PASTA CASSEROLE RECIPE (CHEESY PIZZA …
From crayonsandcravings.com
EASY PEPPERONI PIZZA PASTA BAKE RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
CHEESY ONE POT HAWAIIAN PIZZA PASTA - THE BUSY BAKER
From thebusybaker.ca
#time-to-make #course #cuisine #preparation #main-dish #european #italian #one-dish-meal #4-hours-or-less
You'll also love