ITALIAN BAKED PASTA
Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.
Provided by Arlene Cummings
Categories Entree
Time 1h20m
Yield 10
Number Of Ingredients 5
Steps:
- Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
- Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
- Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
BAKED PASTA
My children request this recipe often!
Provided by Lisa Stinger
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
- Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.
Nutrition Facts : Calories 490.4 calories, Carbohydrate 49 g, Cholesterol 132.5 mg, Fat 21.3 g, Fiber 3.2 g, Protein 25.8 g, SaturatedFat 9.6 g, Sodium 1020.7 mg, Sugar 6.9 g
BAKED PâTE à CHOUX
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, dessert
Time 1h
Yield 2 to 4 dozen pastries, depending on size
Number Of Ingredients 4
Steps:
- Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
- If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
- Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
- To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED PATE
Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers.
Provided by Derf2440
Categories Spreads
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, food grinder or processor (using the steel knife blade), mix the chicken, veal, garlic and shallot until fine.
- Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped.
- Place in a 2 cup tureen or mold with the bay leaves decorating the top.
- Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top.
- Cover and refrigerate when cold.
- Leave bay leaves on pate as a garnish.
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
EASY BAKED PASTA
This is a variation on a recipe that Alan Alda showed on Martha Stewart Living. It tastes wonderful! And it leaves no mess! Very simple to make. You can use any medium size pasta (penne, elbow, shells etc...) that you have on hand. I have even made it with a mixture of 3 kinds of left over pasta.
Provided by Trisha W
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the pasta (uncooked) into a large casserole dish.
- Pour the Olive Oil over the pasta, stir it up, and let it sit for about 20 minutes.
- Pour the tomato sauce and diced tomatoes over the pasta; stir.
- Add the seasonings and stir.
- Cover and bake in a 400 degree oven for 40 minute.
- Stir a couple of times while baking to avoid the top becoming crusty.
- After cooking stir in the parmesan cheese and serve.
Nutrition Facts : Calories 635.2, Fat 31.1, SaturatedFat 5.5, Cholesterol 7.3, Sodium 1128.9, Carbohydrate 75.6, Fiber 6.4, Sugar 12.2, Protein 16
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