Baked Four Cheese Pasta With Tomatoes And Basil Recipes

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BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL



Baked Four-Cheese Pasta With Tomatoes and Basil image

A great dish to serve as a side dish, or add a salad you have have a great meal! Recipe comes from Cook's Illustrated.

Provided by Galley Wench

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

12 slices white bread, with crusts torn into quarters
1/4 cup grated parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
4 ounces Fontina cheese, shredded (about 1 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1/2 cup grated pecorino romano cheese (1 ounce)
1/4 cup grated parmesan cheese (1/2 ounce)
1 lb penne pasta
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaf

Steps:

  • For the topping:.
  • Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
  • Transfer to small bowl; stir in Parmesan, salt, and pepper.
  • Set mixture aside.
  • For the pasta:.
  • Adjust oven rack to middle position and heat oven to 500 degrees.
  • Bring 4 quarts water to rolling boil in stockpot.
  • Combine cheeses in large bowl; set aside.
  • Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
  • While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
  • Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
  • Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
  • When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
  • Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
  • Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
  • Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
  • Bake until topping is golden brown, about 7 minutes.
  • Serve immediately.

Nutrition Facts : Calories 801.5, Fat 39, SaturatedFat 22.8, Cholesterol 124.8, Sodium 2341.6, Carbohydrate 93.2, Fiber 10.6, Sugar 5.2, Protein 22.5

FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES



Four-Cheese Baked Pasta with Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt
1 28-ounce can whole plum tomatoes, crushed by hand
1 pound mezzi rigatoni
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
1 pound part-skim mozzarella cheese, cubed
1 1/2 cups grated asiago cheese (about 6 ounces)
8 ounces part-skim ricotta cheese
1 head garlic
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1 onion, chopped
1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
  • Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
  • Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
  • Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
  • Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

TOMATO, BASIL AND CHEESE BAKED PASTA



Tomato, Basil and Cheese Baked Pasta image

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

1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

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.

TOMATO N CHEESE PASTA



Tomato N Cheese Pasta image

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 11

1 cup uncooked small tube pasta
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 1048mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 4g fiber), Protein 15g protein.

EASY TOMATO BASIL PASTA BAKE RECIPE BY TASTY



Easy Tomato Basil Pasta Bake Recipe by Tasty image

Here's what you need: fusilli pasta, crushed tomato, water, olive oil, fresh basil, dried oregano, garlic, salt, black pepper, large tomatoes

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

16 oz fusilli pasta, or any similar pasta, 1 box
28 oz crushed tomato, 2 cans
½ cup water
¼ cup olive oil
½ cup fresh basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
4 large tomatoes, thinly sliced

Steps:

  • Preheat oven to 450°F (230°C).
  • In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
  • Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
  • Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
  • Bake in the oven for 40-45 minutes, until the pasta is fully cooked. Serve and sprinkle with garnish of choice.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Make and share this Baked Four-Cheese Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

Steps:

  • Preheat oven to 350°. Butter a 13x9 inch baking dish.
  • Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
  • Drain the pasta and rinse with cold water.
  • Drain pasta again very well; place pasta in a large bowl.
  • In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
  • In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
  • Slowly add in the hot milk, whisking constantly.
  • Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
  • Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
  • Pour the cheese sauce over the pasta; toss to coat the past evenly.
  • Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
  • Cover with the remaining pasta.
  • In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
  • Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
  • Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL



Creamy Pasta Bake with Cherry Tomatoes and Basil image

One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.

Provided by Julian

Categories     Main Dish Recipes     Pasta

Time 51m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
3 (6 ounce) cans tomato sauce
2 tablespoons tomato paste
¾ cup heavy whipping cream
½ cup grated Parmesan cheese
salt and freshly ground black pepper
1 pinch white sugar
1 pound cherry tomatoes, halved
1 ¼ cups shredded mozzarella cheese
1 small bunch fresh basil, finely chopped

Steps:

  • 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, reserving 1 cup of cooking water.
  • Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
  • Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
  • Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
  • Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
  • notes
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!
  • End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

FOUR CHEESE MACARONI CASSEROLE



Four Cheese Macaroni Casserole image

This casserole is quick and easy but full of flavor. Both children and adults love it!

Provided by MSDELENA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 ½ cups grated Cheddar cheese
1 ½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
  • Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  • Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
  • Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g

FOUR-CHEESE BAKED ZITI



Four-Cheese Baked Ziti image

Diane Nemitz of Ludington, Michigan writes, "A day without pasta is a like a day without sunshine!" Beefed up with vegetables and cheese, her mouthwatering baked ziti will definitely make days brighter.-Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 286 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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From foodandwine.com


FOUR CHEESE AND TOMATO PASTA BAKE RECIPE - NEW RECIPES - 2022
2022-01-24 Add pasta and cook until al dente, about 8 to 10 minutes. Drain and pour hot pasta into a glass baking dish. Drain and pour hot pasta into a glass baking dish. Meanwhile in a large bowl stir together tomatoes, Italian seasoning, oregano, basil, salt and pepper.
From en.khonj.org


TOMATO, BASIL AND CHEESE BAKED PASTA - RECIPES LIST
1 can crushed San Marzano or other Italian tomatoes, any brand (28 ounces) 1/2 cup fresh basil, torn into small pieces; Salt and black pepper to taste; 1 cup store-bought pesto sauce; 1 cup ricotta cheese; 1/2 cup grated parmesan or Parmigiano Reggiano cheese; 1/2 pound fresh mozzarella cheese, shredded
From recipes-list.com


BAKED PENNE WITH TOMATOES AND EGGPLANT - SAVORING ITALY
2 days ago In a large skillet, add 2 tablespoons olive oil and heat until it’s shimmering. Add in the eggplant. Season with salt and cook until they start to soften. Add in the onion and stir together with the eggplant. Once the onions start to soften, add in the tomato sauce and the basil.
From savoringitaly.com


CREAMY BAKED FOUR-CHEESE PASTA | PGH RECIPES BY SPACEBOY
2009-05-19 Bake until the topping is golden brown 5 to 10 minutes. Serve immediately. VARIATIONS Baked Four-Cheese Pasta with Tomatoes and Basil Follow the recipe for Creamy Baked Four-Cheese Pasta, adding one (14.5 ounce) can diced tomatoes, drained, to the pasta along with the cream in step 4. Add ¼ cup chopped fresh basil leaves to the pasta …
From pghrecipe.wordpress.com


CHEESY BAKED SPAGHETTI PASTA RECIPE BY ARCHANA'S KITCHEN
2009-08-26 To begin making the Cheesy Baked Spaghetti Pasta Recipe, into a mixer grinder add the tomato puree and Britannia Four Pepper tango Cheese Spreadz and blend to make a smooth puree. Keep aside. Into a preheated pan add olive oil, onions, garlic and saute until the onions have softened and turned golden brown in color.
From archanaskitchen.com


OVEN-BAKED FOUR CHEESE RIGATONI ROSA RECIPE - RECIPES.NET
2022-03-23 Preheat oven to 350 degrees F. Combine ricotta cheese, 1½ cups mozzarella cheese, basil, egg, and black pepper; set aside. Toss hot rigatoni with sauce in large bowl. Stir in ricotta mixture. Turn into 11×7-inch baking dish, then sprinkle with remaining mozzarella cheese, breadcrumbs, and Parmesan cheese. Bake covered for 25 minutes. Remove ...
From recipes.net


ONE DISH OVEN BAKED TOMATO CHEESE PASTA - BAKE THEN EAT
2017-09-28 Instructions. Preheat your oven to 200C/400F/Gas mark 6 and lightly grease a large ovenproof dish, then place to one side. In a medium-sized mixing bowl add in the pasta, tinned tomatoes, cherry tomatoes, sliced onion, passata, water, herbs, seasoning and baby spinach leaves and gently mix everything together.
From baketheneat.com


10 BEST FOUR CHEESE PASTA WITH CHICKEN RECIPES | YUMMLY
The Best Four Cheese Pasta With Chicken Recipes on Yummly | Four Cheese Pasta Bake, Four Cheese Pasta, Cream Four Cheese Pasta Recipe - Marie
From yummly.com


EASY CHEESE AND TOMATO PASTA BAKE - SIMPLY DELICIOUS
2021-01-25 Instructions. Pre-heat the oven to 200ºC/400ºF. Fry the onion and garlic in a splash of olive oil until soft and translucent. Add the tomatoes, herbs, spices, Balsamic, sugar and stock/wine and allow to simmer for 10-15 minutes while the pasta cooks. Reserve 1 cup of the pasta's cooking water.
From simply-delicious-food.com


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