Gardenfreshpastabake Recipes

Steps:

• In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

Steps:

• Cook the pasta as directed. Preheat oven to 375.
• In a very large pan, heat olive oil and saute zucchini until browned. Add mushrooms and carrot and cook until mushrooms are softened. Add spinach, cook until wilted.
• Pour pasta sauce the pan, heat through. Sprinkle parmesan on top of vegetable mixture, swirl in half and half. Stir in 1 cup of the shredded mozzarella. Remove from heat.
• Toss cooked pasta with vegetable mixture. Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
• Bake until cheese browns, about 20-30 minutes.

Steps:

• Combine pasta, sauce, half of mozzarella cheese, vegetables and half of Parmesan cheese.
• Spoon into 13x9 inch baking dish.
• Top with remaining mozzarella cheese and Parmesan cheese.
• Bake at 350°F for 25 minutes or until heated through.