Fiorentina Baked Pasta Recipes

FIORENTINA BAKED PASTA

Fiorentina baked pasta image

A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 6

Ingredients

300g pasta (we used penne)
1 tbsp olive oil
500g chestnut mushroom , halved or quartered if large
2 garlic cloves , chopped
350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated

Steps:

Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Nutrition Facts : Calories 566 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.98 milligram of sodium

FLORENTINE SPAGHETTI BAKE

Florentine Spaghetti Bake image

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

FLORENTINE PASTA BAKE

Florentine Pasta Bake image

Make and share this Florentine Pasta Bake recipe from Food.com.

Provided by Barb G.

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fusilli, cooked according to package directions
1 (16 ounce) jar creamy garlic alfredo sauce
1 (10 ounce) package spinach (microwaved or steamed)
1 cup diced bell pepper (red or green)
1 1/2 cups parmesan cheese or 1 1/2 cups asiago cheese
1/2 cup white wine or 1/2 cup chicken broth

Steps:

Preheat oven to 375 degrees.
In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese.
Pour wine into pasta sauce jar; close lid tightly and shake vigorously.
Pour over pasta ingredients and mix until well blended.
Spoon mixture into a greased 3-quart baking dish; top with remaining cheese.
Bake 35 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 421.6, Fat 8.5, SaturatedFat 4.6, Cholesterol 22, Sodium 425.9, Carbohydrate 61.1, Fiber 3.9, Sugar 3.2, Protein 21.1

BAKED PENNE FLORENTINE

Baked Penne Florentine image

This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups whole wheat penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup coarsely chopped fresh baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

Steps:

Heat oven to 350ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g

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