ZITI AL FORNO (FROM THE SOPRANOS FAMILY COOKBOOK)
It's from the sopranos cookbook but I use my own Recipe #73937 and it is the best food in the world there aren't words to describe it!
Provided by Bri22
Categories One Dish Meal
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ziti in a large bowl.
- Toss ziti with 3 cups of the gravy and half of the grated cheese.
- Spoon half of the ziti into a casserole dish.
- Spread the ricotta over the top of the ziti.
- Sprinkle with the mozzarella and rest of grated cheese.
- Pour on 1 cup of sauce.
- Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
- Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
- Let stand 15 minutes.
- Tell me immediately how it was!
Nutrition Facts : Calories 195.7, Fat 7, SaturatedFat 4.1, Cholesterol 24.6, Sodium 167.6, Carbohydrate 22.2, Fiber 0.9, Sugar 1, Protein 10.3
RIGATONI AND CAULIFLOWER AL FORNO
Make and share this Rigatoni and Cauliflower Al Forno recipe from Food.com.
Provided by lecole54
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
- Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : Calories 549.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 106.6, Sodium 429.9, Carbohydrate 61.1, Fiber 5, Sugar 3.9, Protein 23.2
EUGENIA'S FUNGHI AL FORNO
Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."
Provided by Coca7434
Categories One Dish Meal
Time 25m
Yield 6 appetizers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients together in a small bowl.
- Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
- In another bowl, whisk together olive oil, vinegar and salt until well blended.
- Toss mushrooms in vinaigrette to lightly coat.
- Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
- Sprinkle mushrooms with parsley mixture.
- Top with grated Parmigiano-Reggiano.
- Bake in 400 degree oven for 10 minutes, or until just tender.
- If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
- Plate up and be sure to serve with juices for mopping up.
CLAMS AL FORNO
Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices - you don't want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.
Provided by Annacia
Categories Spicy
Time 38m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F.
- Place the clams in a single layer in a baking dish.
- Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
- Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
- Discard any that don't open.
- To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
Nutrition Facts : Calories 126.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 29, Sodium 587.1, Carbohydrate 13.7, Fiber 1.6, Sugar 2.8, Protein 15.8
RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON
One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.
Provided by sugarpea
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; put a large pot of water on to boil.
- Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
- Add pasta to boiling water.
- After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
- Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
- Bake until bread crumbs are brown and crisp, 10-15 minutes.
- Serve hot with a cruet of balsamic vinegar.
Nutrition Facts : Calories 594.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 79.2, Sodium 559.3, Carbohydrate 89.6, Fiber 7.7, Sugar 11.5, Protein 21.2
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