HARVEST PASTA BAKE
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 360 calories, Carbohydrate 40.8 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 9.1 g, Sodium 265.8 mg, Sugar 5.1 g
HARVEST PASTA
Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
Nutrition Facts :
HARVEST PASTA CASSEROLE
Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 6 g, Protein 13 g
FALL HARVEST PASTA
A hearty and flavorful fall pasta dish with squash and asparagus.
Provided by stronglive1
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
- Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
- Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
- Meanwhile, 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 12 minutes. Drain.
- Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 58.5 g, Fat 4.7 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 110.9 mg, Sugar 3.4 g
APPLE HARVEST BAKE
Found this recipe the past weekend in the Sunday paper coupons. Made it last night for my family and my DIL raved about it. I even forgot to put in the rest of the brown sugar until I had the batter on top of the apples. I scooped it back off and added the sugar, but the recipe says to stir "just until moist". Oops. I will definitely be making this again and will follow directions exactly. Enjoy.
Provided by chefmopotts
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
- Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
- Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Nutrition Facts : Calories 279.8, Fat 5.6, SaturatedFat 0.8, Sodium 345.5, Carbohydrate 53.6, Fiber 2.1, Sugar 32.1, Protein 4.2
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