BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
BAKED ANGEL HAIR WITH EGGPLANT (AUBERGINE)
I saw this recipe on the show Everyday Italian on the Food Network. It looked so good and I can't wait to try it.
Provided by KeystoneGal06
Categories Oven
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes.
- Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes.
- Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely.
- Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim.
- Spoon the pasta mixture into the pan.
- Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes.
- Let stand for 20 minutes. Remove the pan sides and serve.
Nutrition Facts : Calories 1039.5, Fat 63.4, SaturatedFat 20.1, Cholesterol 85.5, Sodium 1677.3, Carbohydrate 80.1, Fiber 12.1, Sugar 18.3, Protein 38.7
BAKED ANGEL HAIR WITH EGGPLANT
A hearty, pasta-filled pie with eggplant, turkey sausage, and mozzarella.
Provided by Giada De Laurentiis
Categories bake,cheese,Italian,pasta,pastry,Poultry,tomatoes,turkey,vegetables
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375ºF.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
BAKED ANGEL HAIR PASTA
The original concept came from one of Paula Deen's recipes, but with all the changes and additions it's now mine :)
Provided by katie in the UP
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
- Drain well.
- In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
- Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
- Remove and discard bay leaves.
- Cook pasta according to package directions, drain well and set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 baking dish with veggie spray.
- Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
- Top with 1/2 of the pasta, then 1/3 of the cheeses.
- Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
- Bake uncovered, 45 minutes.
- Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
- Remove from oven and let rest 10 minutes efore cutting into squares to serve.
Nutrition Facts : Calories 388.2, Fat 18.7, SaturatedFat 8.8, Cholesterol 71.4, Sodium 599.8, Carbohydrate 30.4, Fiber 3.5, Sugar 8.2, Protein 25.5
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