Spanish Style Baked Pasta Recipes

Steps:

• Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
• Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
• Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
• Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

Steps:

• Preheat oven to 400°F.
• Soften onion in oil in an ovenproof dish for 5 minutes Add peppers and garlic, and cook for another 10 mins over a low-medium heat, till peppers are softened.
• Stir in paprika and cook for 30 secs, then add stock and tomato sauce. Bring to the boil and add olives, if using.
• Top with the spaghetti pieces and press down lightly, so they're just covered by the liquid. Cover with lid and cook in the oven for 20 mins, till pasta is just cooked.
• Stir through parsley, check seasoning and serve. If you've got a lemon, squeeze this over the pasta before serving immediately.