Baked Pasta Piccante Recipes
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
BAKED PASTA PICCANTE
Make and share this Baked Pasta Piccante recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Parboil sausages in water to cover for 8 minutes.
- Drain and cool.
- ,slice into 1 inch thick rounds.
- Bring 5 quarts of salted water to a boil.
- In large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage and salt.
- In small bowl toss bell peppers with butter.
- Parboil pasta for 4 minutes.
- Drain and fold into other ingredients in a large bowl.
- Divide into 6-8 shallow ceramic baking dishes.
- Place pepper on top.
- Bake until brown and bubbly (7-10 minutes).
Nutrition Facts : Calories 820.5, Fat 53.8, SaturatedFat 29.8, Cholesterol 171.2, Sodium 871.5, Carbohydrate 63.7, Fiber 3.3, Sugar 3.6, Protein 20.9
ITALIAN BAKED PASTA
Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.
Provided by Arlene Cummings
Categories Entree
Time 1h20m
Yield 10
Number Of Ingredients 5
Steps:
- Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
- Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
- Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
BAKED PASTA PRIMAVERA CASSEROLE
Make and share this Baked Pasta Primavera Casserole recipe from Food.com.
Provided by blazeko
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In large bowl, combine Pasta Sauce, 1 cup mozzarella cheese and Parmesan cheese. Stir in vegetables and hot pasta.
- In 2-1/2-quart casserole, spoon pasta mixture; sprinkle with remaining 1 cup mozzarella cheese.
- Bake uncovered 30 minutes or until heated through.
Nutrition Facts : Calories 379.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 36.8, Sodium 954.4, Carbohydrate 43.4, Fiber 1.7, Sugar 12, Protein 18.8
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