Italian Bake Recipe 425 Recipes

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

BAKED CHICKEN THIGHS

Steps:

• Pat the chicken dry and place in a large bowl or large ziptop bag. Add the garlic, 2 tablespoons oil, Italian seasoning, rosemary, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken (or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes and up to 1 hour or cover and refrigerate for up to 12 hours.
• When ready to bake, preheat the oven to 425 degrees F. Thinly slice the onions and place in a 9x13 or similarly sized roasting pan or casserole dish.
• Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
• Remove the chicken from the marinade and shake off any excess. Clear some spaces in the onions for the chicken, then nestle it in.
• Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that's 25 to 35 minutes total), until the internal temperature of the chicken reaches 155 to 160 degrees F (chicken is considered cooked at 165 degrees F, but its temperature will continue to rise as it rests). If you'd like to brown the chicken skin further, at the end of the cooking time, place the pan under the broiler for 1 to 2 minutes (watch closely!).
• Remove the chicken to a serving plate. Cover and let rest 10 minutes. Stir the onions in the pan, spread them into an even layer, then return them to the oven to roast further while the chicken rests. The onions will become jammy and a few might look a little crispy.
• Remove the onions from the oven, then stir the vinegar into them. If desired, return the chicken to the pan and place under the broiler for crispy skin.
• Serve the chicken thighs warm, with onions spooned over the top. Sprinkle with fresh herbs.

ITALIAN BAKE RECIPE - (4.2/5)

Steps:

• Cut up chicken, onion, peppers and sausage. Boil pasta and drain (don't over cook) I will not use pasta but spaghetti squash. Mix pasta, sausage, onion, peppers, chicken and sauce. Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later. Top heavily with cheese. Bake at 325 degrees fahrenheit for about 45 minutes or until golden and bubbly.

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

ITALIAN BAKED PASTA

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.