THREE CHEESE BAKED PASTA
This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!
Provided by Althea
Categories Main Dish Recipes Pasta
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
- Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake in preheated oven for 30 minutes, or until bubbly.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 42.3 g, Cholesterol 88.4 mg, Fat 22.2 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 11.1 g, Sodium 878.1 mg, Sugar 12.7 g
BAKED FETA PASTA
There's a reason this recipe went viral on TikTok! Baked Feta Pasta is about to become a new household favorite. It's simple to throw together and incredibly creamy and delicious. -Sarah Tramonte, Taste of Home Associate Culinary Producer
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.
Nutrition Facts : Calories 373 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 507mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
PASTA WITH GARLICKY GREENS
This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
- Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.
Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium
THREE-CHEESE PASTA WITH GREENS
I needed something nice and easy after doing my own ravioli for the first time, so this is what I came up with. It's a cheesy dish with lots of greens, served with the pasta of your choice.
Provided by Chef AidF
Categories Spaghetti
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
- Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
- Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
- Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.
Nutrition Facts : Calories 686.2 calories, Carbohydrate 52.3 g, Cholesterol 141.6 mg, Fat 45.1 g, Fiber 4.3 g, Protein 20.3 g, SaturatedFat 26.1 g, Sodium 572.2 mg, Sugar 4.5 g
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
- In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
- Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
MEDITERRANEAN PASTA WITH GREENS
A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.
Provided by Lia Soscia
Categories Main Dish Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
- Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
- Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g
PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
GARDEN GREENS AND GOAT CHEESE PASTA
This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.
Provided by Alice Waters
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
- Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
- While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
- Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
- Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
- Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.
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