Pasta Al Forno Bianco Recipes

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

Steps:

• Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
• Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
• Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
• Bake in the preheated oven until hot and melted, 30 to 45 minutes.

Steps:

• Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
• To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

Steps:

• Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
• Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
• Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
• Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
• Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
• Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
• Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
• Cook, stirring often, until al dente.
• Drain pasta and transfer to the saute pan with the sauce.
• If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
• Finely chop the mint and add to the pasta with the remaining parsley.
• Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.

Steps:

• Blanch the broccoli until crisp-tender, drain well.
• If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
• Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
• Cook pasta according to package directions but under cook by 3 minutes, drain.
• Place pasta in a buttered baking dish. Pour over béchamel cheese sauce and mix well.
• Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
• Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
• Let sit a few minutes before serving.