FIORENTINA BAKED PASTA
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
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
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
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
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
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
CHICKEN FLORENTINE ARTICHOKE BAKE
A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!
Provided by Debbie
Categories Chicken Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
- While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
- Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
- Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
- Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
- Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g
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