THREE CHEESE AND SPICY SAUSAGE BAKED PASTA
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
- While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
- Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY BAKED MACARONI
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- 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, about 8 to 10 minutes. Drain pasta.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
- In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
- In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.
TANGY CHEESE & PASTA BAKE
A very grown-up tasting macaroni and cheese, with the nip of sharp cheddar and prepared mustard, and the tang of sour cream. In place of the mustard, try Worcestershire sauce, or a dash of Tabasco. Other pastas can be used also, like shells or rotini.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta al dente.
- Drain and rinse; set aside.
- In a large bowl, combine cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, prepared mustard, milk, butter, and salt and pepper.
- Stir in cooked pasta.
- Spread into a 9 inch square baking dish, top with remaining shredded cheese.
- Bake at 300 degrees F for about one hour, or until set.
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
SPICY CHEESE & TOMATO BAKE
A super-simple pasta bake that uses sundried tomato pesto, paprika and two cheeses - Parmesan and goat's cheese
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
- Scatter over the goat's cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.
Nutrition Facts : Calories 603 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
SPICY VEGGIE PASTA BAKE
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. -Sonya Goergen, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls., Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition Facts : Calories 420 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 734mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein.
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