HERBY PROVENCAL BAKED PASTA WITH SOPRESSATA
Artichoke hearts, roasted red peppers and black olives are tossed with herby tomato sauce, pasta, sopressata and cheese and baked up bubbly.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 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 tomatoes and 1 cup of 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 sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella 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 mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.
HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA
Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 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 the tomatoes and 1 cup of 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 sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, spinach, chicken, half of the mozzarella 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 mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
CHEESY MEATBALL BAKED PASTA
Fusilli pasta baked with tomato sauce, meatballs and a trio of cheeses: mozzarella, Parmesan and ricotta.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
- Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish.
- Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more.
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 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 tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
- Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PASTA WITH MEATBALLS AND HERB SAUCE
Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
- Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
- Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 22 grams, Carbohydrate 89 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
HERBY BAKED PASTA WITH EGGPLANT AND FRESH MOZZARELLA
The only thing that can make pasta tossed with tomato sauce, eggplant and mozzarella better is more mozzarella on top.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
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 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 sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl using a slotted spoon.
- 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 mozzarella 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 mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
MEATBALL PASTA BAKE
This easy-to-make baked meatball pasta bake is better than lasagna!
Provided by Karla Harmer
Categories Noodle Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
- Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
- Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
- Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!
Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
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