Pasta Parmigiana Recipes

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
• Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
• Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
• Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
• Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
• Top the chicken with parmesan and basil. Serve with the spaghetti.

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
• Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

Steps:

• Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Steps:

• Bring a large pan of water to the boil. Add the pasta shells, salt and 1 tbsp oil and cook for 12-15 minutes until the pasta is tender.
• Heat the remaining oil in a frying pan, add the vegetables and cook quickly for 5-7 minutes, turning them frequently so that they do not brown. Preheat the grill to high.
• Add the cooked, drained pasta, lemon juice, cream, salt and freshly ground black pepper.
• Stir well, then quickly pour this mixture into a gratin dish.
• Cover it with the grated parmesan and grill until the cheese is golden brown. Serve immediately.

Steps:

• Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally., Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese.