Pasta Al Forno Recipe Giada Recipes

PASTA AL FORNO (BAKED PASTA THE ITALIAN WAY)

Steps:

• Chop the carrot, onion, garlic and celery finely.
• Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
• Add the minced meat and cook until browned.
• Then add the tomato concentrate and stir well
• Add the glass of wine and stir well again
• When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
• Add the basil leaves and salt and pepper as required.
• Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
• 15 minutes before the sauce is ready add the peas.
• Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
• Mix the pasta and sauce well and allow to cool.
• Put a layer of pasta with sauce on the bottom of an oven dish.
• Make another layer with thick pieces of mozzarella.
• Add another layer of pasta with meat sauce and again some mozzarella
• Finish with a layer of pasta.
• Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)

PASTA AL FORNO

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

VERDURE AL FORNO

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

PASTA ALLA FORMIANA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
• Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

ZITI STUFATI

Steps:

• For the sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil and then the onion, garlic, carrot, celery and pepper flakes. Cook, stirring often, until the carrots are beginning to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse out each bottle of puree with 1/3 cup water and add that to the pot as well. Add the Parmesan rind and basil sprigs and stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low; simmer for 40 minutes.
• Remove and discard the Parmesan rind, onion, celery, garlic and basil sprigs. Stir in 1 teaspoon salt and the remaining 3 tablespoons olive oil. Add the ricotta and whisk to combine. Set aside.
• For the meatballs: In a medium bowl, soak the bread in the milk and egg for 3 minutes, tearing apart the bread with your fingers. Add the Parmesan, parsley, 1/2 teaspoon salt, and ground beef. Mix gently with your hands just until combined.
• Heat a large skillet over medium heat. Add enough oil to come 1 inch up the side of the pan. When the oil is hot, use a 1-tablespoon scoop to scoop and roll little meatballs. Working in several batches to avoid crowding the pan, add the meatballs to the hot oil and cook until evenly browned, about 3 minutes per side. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain.
• Preheat the oven to 400 degrees F.
• In a large bowl, combine the parcooked ziti with 3 or 4 cups of the sauce. Toss well to coat.
• To assemble the dish: Cover the bottom of a 9-by-13-inch baking pan with 1 cup of the sauce. Next, layer half of the cooked ziti, followed by more sauce. Dot with three-quarters of the meatballs and all of the eggs, and sprinkle with half of the mozzarella and 1/2 cup of the Parmesan. Top with the remaining half of the pasta and then the remaining meatballs and mozzarella. Finish with the remaining sauce and 1/2 cup Parmesan.
• Bake until lightly browned on top and bubbling around the edges, 30 minutes. Let sit for 10 minutes before serving.

CAPELLINI AL FORNO

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
• Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
• Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

PASTA AL TONNO

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

COZZE AL FORNO

Steps:

• For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
• Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
• Position a rack in the top third of the oven. Preheat the broiler to high.
• Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.

PASTA AL FORNO

Steps:

• Preheat the oven to 400 degrees F.
• While the rigatoni cooks in salted boiling water, prepare the sauce.
• In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
• Add the tomato puree and salt to taste.
• Let cook for about 10 minutes on medium heat.
• Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
• Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
• Add the remaining rigatoni and follow with a final layer of all of the cheeses.
• Bake for 20 to 30 minutes or until golden brown.

PASTA AL FORNO

Steps:

• Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
• Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
• Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
• Bake in the preheated oven until hot and melted, 30 to 45 minutes.