Baked Angel Hair Pasta Recipes

Steps:

• In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
• Drain well.
• In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
• Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
• Remove and discard bay leaves.
• Cook pasta according to package directions, drain well and set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 13x9 baking dish with veggie spray.
• Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
• Top with 1/2 of the pasta, then 1/3 of the cheeses.
• Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
• Bake uncovered, 45 minutes.
• Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
• Remove from oven and let rest 10 minutes efore cutting into squares to serve.

Steps:

• Preheat oven to 375 degrees F.
• To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic. Cook onions 5 minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley. Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque.
• Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve. If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests." This simple "twist" adds a lot to the plate presentation.

Steps:

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
• Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
• Preheat the oven to 375 degrees F.
• Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
• Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Steps:

• In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

Steps:

• 1. I like to boil up a big batch of chicken at the begging of the week. Shredded it up and store it and then it's ready to go for recipes that night and for a couple of nights to follow. Boiling chicken is super easy. You just toss it into a pot of water and let the pot reach boiling and continue cooking until your chicken is cooked through. This recipe is also a perfect way to use up leftover shredded chicken. 2. Get your oven ready, turning it on to 350°F. Prep your casserole dish with non-stick cooking spray. 3. Now, it's as easy as combining all of your ingredients, including your cooked and shredded chicken and your cooked and drained pasta into a large bowl. Mix together all the ingredients so everything is well coated. Pour all into your casserole dish and bake for 35 minutes or until bubbling and browned around the edges! Makes 6 servings at 4 Weight Watchers Points each.

Steps:

• 1. Preheat oven to 375 degrees F. Bring a large pot (4-6 quarts) of water to a boil over high heat.
• 2. Heat the oil in a large nonstick skillet over medium-high heat. Cook ground beef, breaking into small pieces. After the beef has browned, add the garlic and reduce heat to medium. Saute until tender, about 2 minutes longer. Using a slotted spoon, transfer the cooked beef and garlic mixture to a very large bowl.
• 3. Add the olives, tomatoes, and half of the cheese (2 cups mozzarella and 1/2 cup parmesan) to the beef and garlic mixture and toss to combine.
• 4. Meanwhile, add the salt to the boiling water, and then add the angel hair pasta. Cook 5 minutes. Drain. Add the cooked angel hair and the tomato sauce to the bowl and toss with the other ingredients to combine.
• 5. Spoon pasta mixture into a lightly greased, large (13x9-inch, 3 qt.) glass baking dish. Sprinkle remaining cheese (1 1/2 – 2 cups mozzarella and 1/2 cup Parmesan) evenly over the top.
• 6. Bake 30-35 minutes at 375 degrees F, until cheese is melted and slightly browned, and sauce is bubbly.