BAKED MUSHROOM LINGUINE
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with grated cheese, and baked in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
- Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
- Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.
BAKED LINGUINE WITH MEAT SAUCE
Make and share this Baked Linguine With Meat Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink.
- Stir in tomatoes and next 4 ingredients; simmer 30 minutes.
- Set meat sauce aside.
- Cook pasta according to package directions; drain.
- Place pasta in a lightly greased 13x9 inch baking dish.
- Stir together sour cream, cream cheese, and green onions.
- Spread over pasta.
- Top with meat sauce.
- Bake at 350 degrees for 20-25 minutes or until thoroughly heated.
- Sprinkle with Cheddar cheese, and bake 5 more minutes.
Nutrition Facts : Calories 938.9, Fat 58.5, SaturatedFat 33, Cholesterol 214.5, Sodium 1783.4, Carbohydrate 51.5, Fiber 5.4, Sugar 11.5, Protein 53.1
BAKED LINGUINE LOCATELLI
Steps:
- Pre-heat oven to 350°F Prepare linguine as per package directions. Drain, toss with 1 tablespoon of the butter and keep warm. Melt 3 tablespoons of the butter over medium heat in a medium saucepan. After the foam has subsided, slowly add the flour, stirring constantly to form a roux. Allow the roux to cook but do not brown. Combine the heavy cream and the milk in a saucepan over low heat to warm. Slowly add the cream/milk mixture to the roux, whisking to blend. After the mixture begins to thicken, add the white pepper, the red pepper flakes and the garlic powder. Stir to blend for about 3 minutes. Add the grated Locatelli gradually, stirring to blend. The cheese will melt into the white sauce. Once fully melted and blended, taste and add salt and seasoning to taste. Reduce the heat to low to keep warm, but be sure to stir occasionally so it won't stick and burn. In a large bowl, toss the pasta with the sauce, then add the shredded mozzarella and toss carefully to blend. Pour the mixture into a buttered casserole dish and top with the Italian bread crumbs. Place it in the 350° oven for 20 minutes. After baking, if you desire a crusty top, place it under a broiler until lightly browned.
BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, white wine, linguine, fresh parsley, red chili flake
Provided by Hector Gomez
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
- Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
- Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
- Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
- Garnish with chopped Italian parsley.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 48 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, Sugar 1 gram
BAKED LINGUINE PIE
Make and share this Baked Linguine Pie recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Cook linguine according to package directions. Drain.
- Meanwhile, place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir in spaghetti sauce and tomato. Set aside.
- Combine cooked linguine, Parmesan cheese, egg, butter and basil in large bowl. Place mixture in and up sides of ungreased 9-inch pie pan.
- Combine ricotta cheese and sour cream in same large bowl. Spread over linguine. Spread beef mixture over ricotta layer. Sprinkle with Mozzarella cheese. Bake for 25 to 30 minutes or until heated through. To serve, cut into wedges.
- *Substitute 1/2 pound Italian sausage.
- TIP: Prepare this recipe ahead of time. Cover; refrigerate up to 8 hours or until baking time. Uncover; bake at 350°F for 30 to 40 minutes.
Nutrition Facts : Calories 323.8, Fat 16.2, SaturatedFat 8.1, Cholesterol 93, Sodium 549.3, Carbohydrate 22.7, Fiber 1.1, Sugar 6.2, Protein 21.1
BAKED RIGATONI
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
OVEN CHICKEN AND LINGUINI
Easy and delicious. Add more pepper flakes if you like it spicy.
Provided by CHEFTASMAN
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 41.9 g, Cholesterol 129.2 mg, Fat 30.2 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 12.7 g, Sodium 602.5 mg, Sugar 2.8 g
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BAKED LINGUINE WITH MEAT SAUCE RECIPE | MYRECIPES
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3.5/5 (6)Total Time 1 hr 15 minsServings 8
- Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside.
- Cook pasta according to package directions; drain. Place pasta in a lightly greased 13- x 9-inch baking dish.
- Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.
- Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired.
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- Place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, 5-8 minutes or until browned. Drain off fat. Stir in spaghetti sauce and tomato. Set aside.
- Combine cooked linguine, Parmesan cheese, egg, butter and basil in bowl. Place mixture in and up sides of ungreased 9-inch pie pan.
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