TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
ELBOWS AND GROUND BEEF
Elbow pasta with ground beef, bell pepper, and onions with tomato sauce. This is a quick and easy meal. Serve with a salad and loaf of bread, delicious!
Provided by Luann Charity
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Drain.
- In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
- Serve sauce over pasta.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 72.9 g, Cholesterol 74.3 mg, Fat 15.5 g, Fiber 6.8 g, Protein 35.2 g, SaturatedFat 5.7 g, Sodium 1492.1 mg, Sugar 14 g
SUPER QUICK ELBOWS WITH TOMATO BASIL SAUCE AND CHEESE
Delicious Ready Pasta elbows covered in tomato basil sauce and Parmigiano-Reggiano make for a delicious weeknight dinner that's ready with the press of a button.
Provided by Barilla Canada
Categories Barilla® Canada
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
- Warm sauce and basil in a bowl for two minutes in the microwave.
- Combine pasta with sauce and top with cheese.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 56 g, Cholesterol 4.4 mg, Fat 4.4 g, Fiber 5 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 695.6 mg, Sugar 2 g
BASIL-TOMATO GRILLED CHEESE
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. -Sylvia Schmitt, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.
Nutrition Facts : Calories 467 calories, Fat 27g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 723mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
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