PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA
Simple, quick baked pasta dish. You can make it ahead, store in the fridge, then just place in the oven when you are ready for dinner. Make sure you extend the baking time if you do this by about 15 minutes.
Provided by P48422
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Lightly grease a shallow baking dish with olive oil.
- Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
- Set aside to cool.
- Cook the pasta al dente.
- Drain, rinse with cold water, drain again, then toss with the zucchini.
- Add the olives, tomatoes and half the cheeses to the pasta.
- Toss well and pour into the baking dish.
- Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
- Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
- Serve with the remaining cheese.
PASTA WITH FRESH VEGETABLES AND MOZZARELLA
Steps:
- Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
PASTA WITH FRESH VEGETABLES AND MOZZARELLA
Steps:
- Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
CONTADINA® GARDEN VEGETABLE PASTA BAKE
Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
- Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
- Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
OLIVE AND FETA PASTA
I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.
Provided by MISSSMEW2
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g
BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA
A fresh, light, dish. I am sure you could use regular pasta, but the whole wheat pasta with fresh mozzarella (not pre-shredded) is really what makes this extra good. Baked with a golden brown crust and gooey cheese. Start dinner with a bowl of tomato soup (your favorite recipe) and a toasted baguette with pesto and parmesan. And then enjoy the main course.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Almonds -- In a medium dry saute pan on medium high heat, add the almonds and cook a couple of minutes until they get golden brown. Keep an eye of them, they do not take long.
- Fresh Bread Crumbs -- If you are using dry bread crumbs, skip this step.
- Chop up the bread fairly fine. Then in that same saute pan you used to toast your almonds in, bring to medium high heat and add 1 teaspoon of the olive oil. Toss in the bread crumbs, seasoning and toast until golden brown. They only take 1-2 minutes and stir often.
- Pasta -- Cook the pasta according to package direction in salted boiling water. Drain well, return to the pot and toss with the olive oil and set to the side off the heat. As the pasta cooks, saute your vegetables.
- Vegetables -- Once again, use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium/high heat. Add the garlic, onion and little salt and pepper and saute 2-3 minutes, then toss in the spinach and saute just a few seconds until the spinach is slightly wilted. Don't cook more than just a few seconds. Remove from the heat and stir in 1/2 of the lemon zest and 1 cup of the almonds. Add to the pasta along with the chicken broth. Check for seasoning, salt and pepper. Personally, I like to add some extra pepper.
- Bake -- In a 13x9 or similar size baking dish, sprayed with Pam or any non-stick spray, add the remaining lemon zest. Then add 1/2 of the pasta, 1/2 the cheese; then the rest of the pasta, and the rest of the cheese. Sprinkle with the almonds, and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes. Remove the foil and bake another 10 minutes until the bread crumbs get golden brown.
- Serve -- ENJOY! I like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese.
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