BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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.
TOMATO N CHEESE PASTA
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
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
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
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
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
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
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
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
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
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
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
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
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
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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