HERBY SAUSAGE AND ARTICHOKE BAKED PASTA
Use spicy Italian sausage to kick this fontina-packed pasta up a notch.
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 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.
- 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 with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes 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. Sprinkle with chopped parsley.
HERBY PEPPERONI AND MUSHROOM BAKED PASTA
Load this pepperoni-packed pasta with creminis and a basil-and-parsley tomato sauce.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat 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 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 and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the pepperoni and cook, stirring occasionally, until it starts to crisp, about 2 minutes. Transfer to a large bowl.
- Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the large bowl.
- Add the tomato sauce, half each of the mozzarella and the Pecorino to the bowl and stir well to combine. Transfer the pasta-mushroom mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
HERBY MEATBALL BAKED PASTA
Broil beef-and-pork meatballs and stir them into this mozzarella-packed pasta.
Provided by Food Network Kitchen
Time 1h40m
Yield 6
Number Of Ingredients 21
Steps:
- Adjust an oven rack about 3-inches from the broiler and preheat broiler to high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
- Put the bread crumbs in a large bowl and pour the milk overtop. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, garlic, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1-inch balls and arrange them in the prepared baking dish.
- Broil the meatballs until brown on top, about 4 minutes. Flip them over and continue to broil until golden brown and fully cooked through, about 4 minutes more. Wash the large bowl out.
- Switch the oven from broil to bake and preheat 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 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 and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and transfer to the large bowl.
- Add the tomato sauce, meatballs, half of the mozzarella and Parmesan to the bowl and gently stir well to combine. Transfer the pasta-meatball mixture 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 about 10 minutes before serving.
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.
FRIED EGG, RED PEPPER, GARLIC AND HERB TOPPING FOR PASTA
Provided by Food Network
Categories main-dish
Yield enough topping for 1 pound pas
Number Of Ingredients 10
Steps:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done. Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- Time the dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley. Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately.
LEMON-PEPPER CORN PASTA
Lutein is the yellow pigment found in corn and is part of the carotenoid family, which is abundantly available in yellow, orange and red fruits and vegetables. Yet lutein isn't found in many places: Besides corn, egg yolks and kale are good sources (the yellowness is masked by the green chlorophyll found in kale). Remember that lutein is best absorbed with a little fat present (which the butter, milk and cheese in this healthy pasta provides). Curcumin is found primarily in turmeric, the vibrant yellow pigment found in many curry spice blends. Besides adding a distinct yellow-ish hue to cooked stews and curries, it also has antioxidant and anti-inflammatory properties.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings (about 6 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside.
- Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs.
- Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
- Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges.
Nutrition Facts : Calories 390 calorie, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 600 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 15 grams
PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI
Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
- Stir/saute until tender crisp, about 6-8 minutes.
- Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
- Toss with pasta, oil, cheese, and parsley until well mixed.
- Tranfer to a warm platter; serve immediately; top with more cheese, if desired.
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