Ovenpennerigatecasserole Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
• 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 11 minutes.
• Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
• Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 25 minutes.

Steps:

• Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
• Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
• Preheat the oven to 350 degrees F.
• Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Steps:

• Cut chicken breasts into small cubes; saute until just cooked through.
• Sprinkle seasonings over top, stir to distribute evenly and add canned tomatoes and sauce.
• Stir to deglaze and bring sauce to simmer while cooking pasta.
• Bring large pot of water to boil; stir in penne and cook until al dente, approximately 9-10 minutes.
• Drain thoroughly.
• Stir egg and 1/2 of feta cheese together; add to pasta.
• Layer pasta in casserole dish or 8 x 12 inch baking pan sprayed with cooking oil spray.
• Pour sauce over top (sauce will be thin and will settle throughout pasta).
• Sprinkle with remaining cheese.
• Bake in preheated 350 degree oven for 20-25 minutes or until heated through and lightly browned on top.

Steps:

• Preheat oven to 350 degrees F.
• Cook hamburger and onions over medium-hi heat.
• Mix spaghetti noodles with eggs and milk in a bowl.
• Pour noodle mixture into the bottom of a casserole dish (I use 13x9).
• Cover noodle mixture with jar of pasta sauce.
• Spread cooked burger/onions over top of sauce.
• Top with canadian bacon or pepperoni and cheese.
• Cook for 30 minutes, let cool for 5.

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking dish.
• Heat oil in a skillet.
• Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
• Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
• Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
• Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
• Arrange the browned chicken pieces on top of the cooked pasta.
• Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
• Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
• Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
• Delicious.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large bowl, combine the Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes.
• Drain pasta; add to sauce mixture and toss to coat.
• Transfer to a greased 9 x 13 inch baking dish. Sprinkle with cheese.
• Cover and bake at 325 for 35 minutes.
• Toss bread crumbs and butter; sprinkle over casserole. Bake uncovered, 5-6 minutes longer or until browned.

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.