Pasta Italiana Al Horno 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:

• Calienta el horno a 350ºF.
• Cuece la pasta en una olla grande como se indica en el paquete, pero omite la sal y añade las verduras (vegetales) al agua hirviendo durante el último minuto de cocción; escurre la pasta y regrésala a la olla.
• Agrega a la mezcla de pasta todos los ingredientes restantes, excepto el queso desmenuzado; mezcla todo ligeramente. Incorpora 1/2 taza del queso desmenuzado; acomoda la mezcla en un molde cuadrado de 8 pulgs., rociado con aceite en aerosol. Ponle encima el resto del queso desmenuzado; tapa el molde.
• Hornea esto durante 30 min. o hasta que esté completamente caliente, destapando el molde después de 20 min.

Steps:

• Precalienta el horno a 375°F. Dora la salchicha desmenuzada en una sartén grande; escurre la grasa. Agrega la pasta, la salsa, mitad del queso mozzarella y mitad del queso parmesano; mezcla bien.
• Pon la salchicha con una cuchara en una fuente para hornear de 13x9 pulgadas. Cubre con el queso mozzarella y el queso parmesano restantes.
• Hornea de 20 a 25 minutos o hasta que esté totalmente caliente.

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.