Quick Sicilian Baked Pasta Gratin Recipes

Steps:

• In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
• In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
• Pour the béchamel sauce over it and sprinkle with the shredded cheese.
• Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
• Allow to cool for 5 minutes before serving.

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.

Steps:

• Cook the rigatoni pasta and drain well.
• Beat the soft cheese, hummus and lemon juice together.
• Mix in the cream and the salt and freshly ground pepper, put on one side until needed.
• In a pan, heat the oil and soften the onion until tender.
• Add the red, green and yellow peppers and cook until softened.
• Remove from the heat and stir in the soft cheese mixture, pasta and the parsley.
• Spoon into a large heatproof dish.
• Mix together the Cheddar and the breadcrumbs and sprinkle over the pasta.
• Cook under a preheated grill until golden brown.

Steps:

• Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
• Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
• Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
• Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.