FLORENTINE SPAGHETTI BAKE
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
SKILLET PASTA FLORENTINE
"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
FLORENTINE PASTA BAKE
Make and share this Florentine Pasta Bake recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese.
- Pour wine into pasta sauce jar; close lid tightly and shake vigorously.
- Pour over pasta ingredients and mix until well blended.
- Spoon mixture into a greased 3-quart baking dish; top with remaining cheese.
- Bake 35 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 421.6, Fat 8.5, SaturatedFat 4.6, Cholesterol 22, Sodium 425.9, Carbohydrate 61.1, Fiber 3.9, Sugar 3.2, Protein 21.1
BAKED PENNE FLORENTINE
This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
- Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
- Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
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