Baked Linguine Locatelli Recipes

BAKED LINGUINE LOCATELLI

Steps:

• Pre-heat oven to 350°F Prepare linguine as per package directions. Drain, toss with 1 tablespoon of the butter and keep warm. Melt 3 tablespoons of the butter over medium heat in a medium saucepan. After the foam has subsided, slowly add the flour, stirring constantly to form a roux. Allow the roux to cook but do not brown. Combine the heavy cream and the milk in a saucepan over low heat to warm. Slowly add the cream/milk mixture to the roux, whisking to blend. After the mixture begins to thicken, add the white pepper, the red pepper flakes and the garlic powder. Stir to blend for about 3 minutes. Add the grated Locatelli gradually, stirring to blend. The cheese will melt into the white sauce. Once fully melted and blended, taste and add salt and seasoning to taste. Reduce the heat to low to keep warm, but be sure to stir occasionally so it won't stick and burn. In a large bowl, toss the pasta with the sauce, then add the shredded mozzarella and toss carefully to blend. Pour the mixture into a buttered casserole dish and top with the Italian bread crumbs. Place it in the 350° oven for 20 minutes. After baking, if you desire a crusty top, place it under a broiler until lightly browned.

BAKED MUSHROOM LINGUINE

Steps:

• Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
• Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
• Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
• Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.

BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
• Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
• Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
• Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
• Garnish with chopped Italian parsley.
• Enjoy!