Baked Three Cheese Pasta With Pancetta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
• Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until bubbly.

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.

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
• Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
• Bake 10 to 15 min. or until heated through.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
• Cook the penne 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 marinara, chicken, 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 mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• In a medium saucepan, melt the 3 tablespoons butter over low heat. Add the onions and sauté for 5 to 7 minutes, or until lightly golden and soft. Add the pancetta and sauté for 10 to 12 minutes, or until lightly browned. Remove from the heat and set aside.Preheat the oven to 375°F. Butter two 3-quart baking dishes.In a large saucepan, melt the 1/2 cup butter over medium-low heat. Add the flour and stir constantly for 3 minutes do not brown. Whisk in the half-and-half and cook, whisking occasionally, until thickened, about 5 minutes. Remove from the heat, stir in the salt, pepper, and the 4 cups Parmesan cheese until the cheese is melted.In a large pot of salted boiling water, cook the penne until tender but firm, about 12 minutes. Drain and toss with the cheese sauce. Add the pancetta mixture and toss thoroughly. Set aside.In a medium bowl, combine the Gruyère and fontina. Stir to blend.In a small bowl, combine the 3 tablespoons Parmesan cheese, the bread crumbs, and parsley.Layer one-fourth of the pasta in each baking dish. Sprinkle each layer evenly with one-fourth of the cheese mixture. Repeat the process with the remaining pasta and cheese mixture. Cover the top with the bread crumb mixture.Bake for 35 to 45 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes before serving. If you are planning on reheating, bake the pasta for 25 to 30 minutes initially, then reheat for 10 to 15 minutes.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.