Penne And Spinach Bake Recipes

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Saute onion and garlic in 1 T butter until tender.
• Add flour and stir to coat onions.
• Add milk and cook over medium low until bubbly and slightly thickened.
• Remove from heat; add 1/4 c cheese and seasonings.
• Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
• Spoon into greased 13x9 baking dish.
• Combine bread crumbs, 2 T cheese and 1 T butter.
• Sprinkle over pasta.
• Bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

Steps:

• Preheat 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 cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and 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. Drain the pasta and add it to a large bowl.
• Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil 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 pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
• In a heavy-bottomed saucepan, melt the butter over med-high heat.
• Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
• Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
• Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
• Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
• In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
• Spoon the mixture into a prepared greased baking pan.
• In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
• Sprinkle the mixture over the casserole in the baking pan.
• Bake for 30 minutes, or until hot and bubbly.
• Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender. , Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes. , In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat.