Monkey Pasta Recipes

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
• Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
• Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
• In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
• Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
• Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
• Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Steps:

• Make a roux by melting the butter in a saucepot over medium heat. Add the flour and stir lightly until incorporated. The roux should look like "wet sand"; if not, adjust with more butter or flour as necessary. Add the milk and cook and thicken to make a bechamel sauce. (The sauce should be slightly thicker than heavy cream.) Reserve and keep warm.
• Bring a pot of salted water to a boil; prepare an ice-water bath. Blanch the broccoli florets in the boiling water and immediately transfer to the ice water to stop the cooking process. When cool, drain and set aside.
• Cook the pasta according to the package instructions. Before draining, set aside 1 cup of the pasta water. Drain the pasta and coat with a bit of oil to prevent the pasta from sticking together. Reserve.
• Heat a saute pan over medium-low heat. Add the grapeseed oil, garlic and onions and cook until transparent. Add the sun-dried tomatoes and zucchini and sweat down a bit. Add the broccoli florets followed by the bechamel sauce and pasta. Toss to combine, adding a little of the reserved pasta water if the sauce seems too thick. Mix in the Parmesan. Add the chives, 2 tablespoons salt and the pepper and toss to combine.
• Transfer to a serving bowl and garnish with the chopped parsley and more Parmesan.