**Baked Pasta: A Journey Through Culinary Delights**
Baked pasta dishes are a delightful symphony of flavors, textures, and aromas, enticing pasta enthusiasts worldwide. From classic lasagna to hearty pasta bakes, this culinary journey offers a diverse range of recipes to satisfy every palate. Discover the secrets of creating a perfect béchamel sauce, layering pasta sheets with rich fillings, and achieving a golden-brown crust that adds an irresistible crunch to each bite. Explore variations using different pasta shapes, vegetables, meats, and cheeses, creating endless possibilities for a delightful baked pasta experience. Indulge in the comfort of a classic lasagna, savor the hearty flavors of a sausage and spinach pasta bake, or surprise your taste buds with a unique pesto pasta pie. Each recipe promises a unique culinary adventure, inviting you to explore the world of baked pasta and create unforgettable meals that will leave a lasting impression on your family and friends.
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
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.
BAKED CHICKEN WITH PASTA SAUCE
This ia a simple chicken dish with lots of flavor, use your own favorite pasta sauce for this, Prego Traditional Pasta sauce works well with this --- for each extra pound chicken increase the sauce by 1 to 1-1/2 cups, remember to drain the fat completely before adding the sauce :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 375 degrees F.
- Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
- Pat the chicken pieces dry using paper towels.
- Season the chicken pieces with seasoned salt, black pepper and garlic power.
- Place into the baking dish.
- Bake for 30 minutes.
- Drain any fat in the dish.
- Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
- Sprinkle Parmesan cheese over.
- Serve with cooked spaghetti.
BAKED CHICKEN WITH PASTA SAUCE
This easy Italian specialty makes a family-pleasing main course. Shared by Gert Kaiser of Kenosha, Wisconsin, it features delicious seasoned chicken breast halves in a flavorful pasta sauce and comes together in minutes.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13x9-in. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 20-22 minutes or until a thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese. , Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.
Nutrition Facts : Calories 499 calories, Fat 14g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1369mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 5g fiber), Protein 49g protein.
BAKED LEMON-BUTTER SALMON WITH PASTA
This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!
Provided by Rebekah Rose Hills
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 390 degrees F (200 degrees C).
- Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
- Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
- Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g
BAKED SPINACH-ARTICHOKE PASTA
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
Provided by Aaron Hutcherson
Categories dinner, easy, weeknight, casseroles, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
- Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
- Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
- Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams
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.
BAKED MEATBALL AND PASTA CASSEROLE
This is one of those super easy delicious weeknight meals. The pasta actually is cooked in the oven to add flavor. You can use homemade meatballs or precooked frozen meatballs. Yummy!
Provided by MCsOnTheSquare
Categories Weeknight
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish.
- Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes.
- Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined.
- Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly.
- This will make 4 Huge Servings or 6 Normal Servings. Freezes Well!
- Enjoy and always let you kitchen be your favorite restaurant!
BAKED FETA PASTA
An easy to make pasta with baked feta inspired by current TikTok trends.
Provided by My Hot Southern Mess
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
- Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
- Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
- Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 50.7 g, Cholesterol 33.7 mg, Fat 27.8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 513.1 mg, Sugar 4.4 g
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
BAKED PASTA CASSEROLE
Really easy and filling recipe. Serve with a tossed salad and garlic bread.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.
- Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 53.8 g, Cholesterol 111.2 mg, Fat 37.4 g, Fiber 5.1 g, Protein 29.5 g, SaturatedFat 19.9 g, Sodium 958.3 mg, Sugar 13.9 g
BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
BAKED LEMON-BASIL PASTA
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Provided by Brennan Cartwright
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
- To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g
BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON
One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
- In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
- When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
- Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
- Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.
CREAMY PARMESAN BAKED PASTA
Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT
Categories Mushroom Pasta Bake Vegetarian Parmesan Fall Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
- Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
- Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.
BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
SAUSAGE, ONION AND PEPPER BAKED PASTA
This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.
Provided by Food Network
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the olive 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 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 the basil and season with salt and pepper.
- Meanwhile, 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 using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
BAKED FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
- Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
- Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
- notes
- Great for freezing! See our Freezer Tips on pages 23-27.
- Vegetarian friendly!
- End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.
Tips:
- Choose the right pasta: Short pastas like penne, macaroni, and shells hold sauces well, while long pastas like spaghetti and linguine are better for dishes with light sauces.
- Cook the pasta al dente: This means cooking it until it is slightly firm to the bite. This will prevent it from becoming mushy when it is baked.
- Use a variety of cheeses: A combination of different cheeses will give your baked pasta a more complex flavor. Some good options include mozzarella, cheddar, Parmesan, and ricotta.
- Add vegetables: Vegetables will add color, nutrition, and flavor to your baked pasta. Some good options include broccoli, cauliflower, spinach, and tomatoes.
- Don't be afraid to experiment: There are endless possibilities when it comes to making baked pasta. So feel free to get creative and try new things.
Conclusion:
Baked pasta is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a quick and easy weeknight meal or a special occasion dinner. With so many different recipes to choose from, there is sure to be a baked pasta dish that everyone will love. So next time you are looking for a new recipe to try, give baked pasta a try. You won't be disappointed!
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