CHICKEN ANGEL HAIR PASTA BAKE RECIPE RECIPE - (4.2/5)
Provided by á-129552
Number Of Ingredients 10
Steps:
- 1. I like to boil up a big batch of chicken at the begging of the week. Shredded it up and store it and then it's ready to go for recipes that night and for a couple of nights to follow. Boiling chicken is super easy. You just toss it into a pot of water and let the pot reach boiling and continue cooking until your chicken is cooked through. This recipe is also a perfect way to use up leftover shredded chicken. 2. Get your oven ready, turning it on to 350°F. Prep your casserole dish with non-stick cooking spray. 3. Now, it's as easy as combining all of your ingredients, including your cooked and shredded chicken and your cooked and drained pasta into a large bowl. Mix together all the ingredients so everything is well coated. Pour all into your casserole dish and bake for 35 minutes or until bubbling and browned around the edges! Makes 6 servings at 4 Weight Watchers Points each.
ANGEL HAIR SHRIMP BAKE
Shrimp pairs beautifully with the herbs, salsa and three kinds of cheese in this baked angel hair pasta casserole. The shrimp make this dish special enough for a guests, but your family is sure to enjoy it, too. -Susan Davidson, Elm Grove, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.
Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 203mg cholesterol, Sodium 593mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
BAKED ANGEL HAIR PASTA
The original concept came from one of Paula Deen's recipes, but with all the changes and additions it's now mine :)
Provided by katie in the UP
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
- Drain well.
- In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
- Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
- Remove and discard bay leaves.
- Cook pasta according to package directions, drain well and set aside.
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 baking dish with veggie spray.
- Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
- Top with 1/2 of the pasta, then 1/3 of the cheeses.
- Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
- Bake uncovered, 45 minutes.
- Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
- Remove from oven and let rest 10 minutes efore cutting into squares to serve.
Nutrition Facts : Calories 388.2, Fat 18.7, SaturatedFat 8.8, Cholesterol 71.4, Sodium 599.8, Carbohydrate 30.4, Fiber 3.5, Sugar 8.2, Protein 25.5
BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
SHRIMP & ANGEL HAIR PASTA CASSEROLE
I love this casserole. I have even used dried pasta and had it work out just as well. Has a very pretty presentation despite how easy it is to throw together.
Provided by Mysterygirl
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease 12 x 8 inch pan with the tablespoon of butter.
- Combine eggs, half& half, yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in a medium bowl, mixing well.
- Spread 1/2 of the pasta on the bottom of the greased pan.
- Cover with all of the salsa.
- Top with 1/2 of the shrimp.
- Cover with remaining pasta.
- Spread egg mixture over pasta and top with the remaining shrimp.
- Sprinkle with Monterey Jack cheese over the top.
- Bake for 30 minutes or until bubbly.
- Let stand for 10 minutes.
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