THREE CHEESE AND SPICY SAUSAGE BAKED PASTA
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
- While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
- Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Julian
Categories Main Dish Recipes Pasta
Time 51m
Yield 6
Number Of Ingredients 13
Steps:
- 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. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
CHEDDAR CHEESE CHICKEN PASTA BAKE
A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.
Provided by Heather T.
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
- Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
- Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
- Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 39.4 g, Cholesterol 116.6 mg, Fat 26.2 g, Fiber 2 g, Protein 37 g, SaturatedFat 14.1 g, Sodium 805.7 mg, Sugar 2.9 g
SPICY BAKED PASTA WITH CHEDDAR AND BROCCOLI RABE
This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.
Provided by Alison Roman
Categories Bon Appétit Dinner Bake Pasta Cheddar Broccoli Rabe Leek Casserole/Gratin Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Cheese
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
- While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don't have any texture left) and starting to brown, 8-10 minutes.
- Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
- Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).
- Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30-35 minutes. Let cool slightly.
- Scatter remaining chives over pasta just before serving.
TANGY MACARONI AND CHEESE
The gruyere makes this worthy of a Sunday Dinner. I usually have nothing left over for myself the next day. This recipe came from Martha Stewart website. Note: I've made it with hot and cold milk and couldn't taste the any difference with the hot milk so that step can be skipped. I cook everything (besides the pasta) in a medium saucepan. I also use Cellentani pasta for a more special "look".
Provided by ltKategt
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
- Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
- Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
- Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.
Nutrition Facts : Calories 607, Fat 35.1, SaturatedFat 21.5, Cholesterol 107.8, Sodium 952, Carbohydrate 44.6, Fiber 1.7, Sugar 1.6, Protein 27.9
SPICY CHEESE & TOMATO BAKE
A super-simple pasta bake that uses sundried tomato pesto, paprika and two cheeses - Parmesan and goat's cheese
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
- Scatter over the goat's cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.
Nutrition Facts : Calories 603 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
CHEESY PASTA BAKE
Enjoy comfort food at its most delicious with this Cheesy Pasta Bake recipe. With cheddar, mushrooms, bacon & spaghetti, this Cheesy Pasta Bake is amazing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 2 cups each
Number Of Ingredients 8
Steps:
- Heat oven 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
- Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 550, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
TANGY CHEESE & PASTA BAKE
A very grown-up tasting macaroni and cheese, with the nip of sharp cheddar and prepared mustard, and the tang of sour cream. In place of the mustard, try Worcestershire sauce, or a dash of Tabasco. Other pastas can be used also, like shells or rotini.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta al dente.
- Drain and rinse; set aside.
- In a large bowl, combine cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, prepared mustard, milk, butter, and salt and pepper.
- Stir in cooked pasta.
- Spread into a 9 inch square baking dish, top with remaining shredded cheese.
- Bake at 300 degrees F for about one hour, or until set.
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- Preheat broiler to high. Heat oil in a large ovenproof skillet over medium-high. Add onion; sauté 2 minutes. Add beef and oregano; cook 3 minutes, stirring to crumble.
- Add stock, salt, pepper, tomatoes, and pasta; bring to a boil. Cover, reduce heat, and simmer 12 to 13 minutes or until pasta is done. Stir in spinach.
- Sprinkle cheese over pasta mixture. Place pan in oven; broil 2 minutes or until cheese melts and begins to brown.
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