Best 4 Baked Farfalle With Prosciutto And Mushrooms Recipes

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Indulge in a symphony of flavors with our delectable Baked Farfalle with Prosciutto and Mushrooms. This exquisite dish features tender farfalle pasta, enveloped in a creamy bechamel sauce, and generously adorned with succulent prosciutto, earthy mushrooms, and a medley of aromatic herbs. The perfect balance of textures and flavors will tantalize your taste buds, leaving you craving more.

Alongside this classic recipe, we present a delightful array of variations to suit every palate. Embark on a culinary journey with our Spinach and Artichoke Stuffed Shells, where delicate pasta shells are filled with a luscious mixture of spinach, artichokes, and a blend of cheeses, baked to perfection in a rich tomato sauce. For a vegetarian delight, try our Roasted Vegetable Lasagna, where layers of tender lasagna sheets alternate with an array of roasted vegetables, creamy ricotta, and a savory marinara sauce.

If you crave a hearty and comforting meal, our One-Pot Cheeseburger Pasta is the ultimate indulgence. This quick and easy dish combines ground beef, pasta, a creamy cheese sauce, and a medley of seasonings, creating a flavorful and satisfying meal that is sure to become a family favorite.

And for those with a sweet tooth, our irresistible Chocolate Lava Cakes will transport you to dessert heaven. These individual cakes boast a rich chocolate center that oozes out upon every spoonful, complemented by a soft and fluffy cake exterior. Indulge in the ultimate chocolate experience with this decadent treat.

Let's cook with our recipes!

BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI



Baked Farfalle With Escarole and Zucchini image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 13

Kosher salt
1 pound farfalle
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28-ounce can plum tomatoes
1 15-ounce can plum tomatoes
4 large sprigs basil, plus 1 cup chopped fresh basil
1 cup chopped fresh parsley
1 1/2 cups chopped escarole, sauteed
1 1/2 cups sliced zucchini, sauteed
3 cups shredded Italian fontina cheese
1 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
  • Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
  • Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
  • Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO



Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto image

Categories     Mushroom     Pasta     Tomato     Bake     Sauté     Kid-Friendly     Chill     Prosciutto     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 17

2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)

Steps:

  • In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
  • In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS



Baked Farfalle With Prosciutto and Mushrooms image

This delicious baked pasta dish can also be made with pancetta, which is much cheaper than prosciutto and just as tasty.

Provided by Irmgard

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
4 ounces prosciutto, diced
1 onion, chopped
3 garlic cloves, minced
3 cups cremini mushrooms, sliced
1 1/2 teaspoons dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup white wine
28 ounces canned tomatoes
2 tablespoons tomato paste
1/3 cup whipping cream
5 cups farfalle pasta
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
  • Add the onion, garlic, mushrooms, basil, pepper and salt.
  • Saute until the mushrooms are golden, about 8 minutes.
  • Add the wine and boil until almost no liquid remains, about 1 minute.
  • Add the tomatoes, breaking up with a spoon.
  • Stir in the tomato paste and bring to a boil.
  • Reduce the heat and simmer for 20 minutes.
  • Add the cream and simmer until thickened, about 5 minutes.
  • In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
  • Drain and return to the pot.
  • Add the sauce and parsley and toss to coat.
  • Transfer to a 10-cup oval baking dish.
  • Sprinkle with the Parmesan cheese.
  • Bake in a 375 degree F oven until bubbly, about 30 minutes.

FARFALLE WITH ARTICHOKES, MUSHROOMS AND POTATOES



Farfalle With Artichokes, Mushrooms and Potatoes image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound baby artichokes
Juice of 1 lemon
1 pound small new potatoes
1 pound farfalle
1/2 pound fresh cremini, porcini or white mushrooms, or morels
3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup chicken or mushroom stock
1 tablespoon soy sauce
1 tablespoon slivered fresh basil
Freshly grated Parmesan cheese

Steps:

  • Bring six quarts of water to a boil. While it is coming to a boil, trim the artichokes. Slice off the top half-inch and slice the stem flush with the bottom. Pull off the two or three outermost layers of leaves, exposing tender, yellowish leaves. Quarter the artichokes vertically. As the artichokes are trimmed, toss them in a bowl with the lemon juice.
  • When the water is boiling, add the artichokes and potatoes and simmer about 20 minutes, until both are tender. Scoop them out of the water with a skimmer or a slotted spoon and add the farfalle to the water. Increase the heat and boil the farfalle about eight minutes, until it is just tender. Drain it when it is done, retaining about a cup of the cooking water. Toss the pasta with one-third cup of the water to keep it moist.
  • Meanwhile, quarter the potatoes. Slice the mushrooms.
  • Heat the oil in a large, heavy skillet, add the mushrooms and garlic and saute over medium-high heat about 10 minutes, until the mushrooms have wilted. Add the artichokes and potatoes and stir over medium heat a few minutes, then season lightly with salt and pepper. Stir in the stock and soy sauce. Add the cooked farfalle and toss all the prepared ingredients together. Check seasonings, adding more salt and pepper if necessary. Add additional cooking liquid if the mixture is too dry.
  • Transfer everything to a warm serving bowl, sprinkle the basil on top and serve with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 3 grams

Tips:

  • For the best flavor, use fresh mushrooms. If using dried mushrooms, be sure to rehydrate them properly before cooking.
  • Use a good quality prosciutto. Look for one that is thinly sliced and has a nice, salty flavor.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
  • Be careful not to overcook the farfalle. It should be cooked al dente, or slightly firm to the bite.
  • If you don't have a baking dish, you can use a large skillet instead.
  • Serve the baked farfalle with a side of crusty bread or a salad.

Conclusion:

Baked farfalle with prosciutto and mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover farfalle. The combination of flavors and textures in this dish is sure to please everyone at the table.

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