BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
BAKED PENNE
If you can boil water, then you can make this easy Baked Penne! It's a simple vegetarian casserole with layers of pasta, sauce and three different cheeses.
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
- In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
- Bake, uncovered, for 30 minutes (or until hot and bubbly).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 415.9 kcal, Carbohydrate 51.8 g, Protein 22.3 g, Fat 13.9 g, SaturatedFat 6.7 g, Cholesterol 77.8 mg, Sodium 730.6 mg, Fiber 3.9 g, Sugar 5.8 g, UnsaturatedFat 3.4 g
BAKED PENNE WITH MEAT SAUCE
Make and share this Baked Penne With Meat Sauce recipe from Food.com.
Provided by Redsie
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Cook pasta according to package directions. Drain well.
- Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red pepper. Cover and blend or process until smooth. Set aside.
- In a large skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, and olives.
- Divide the pasta mixture among six 10 to 12 ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
WHOLE-WHEAT PENNE WITH TURKEY AND ASPARAGUS
Steps:
- Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
- Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.
- Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
- Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
- Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.
Nutrition Facts : Calories 557 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Sodium 288 milligrams, Carbohydrate 69 grams, Fiber 10 grams, Protein 55 grams, Sugar 6 grams
PENNE WITH TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
- In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
- Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
PENNE WITH ASPARGUS-PROSCIUTTO SAUCE
Provided by Food Network
Time 35m
Yield 6 servings (or 4 very hungry p
Number Of Ingredients 9
Steps:
- Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
- After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
- Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
- At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
- While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
- Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
PENNE WITH TURKEY RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
- Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams
PENNE WITH TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
- In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
- Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.
PENNE WITH ASPARAGUS AND BASIL
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
PENNE WITH ASPARAGUS AND MUSHROOMS
Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.
Provided by ANITA92677
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g
PENNE WITH ASPARAGUS AND CREAM SAUCE
A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.
Provided by merron-iru kami
Categories Penne
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to box directions.
- While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
- Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
- Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
- Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
- Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
- Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER
Make and share this Penne With Roasted Asparagus and Balsamic Butter recipe from Food.com.
Provided by podapo
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Snap the tough ends off the asparagus and discard them.
- Cut the spears into 1 inch pieces.
- Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp.
- each of the salt and pepper.
- Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan.
- Simmer until 3 T.
- remain.
- Stir in the brown sugar and the remainig 1/4 tsp.
- pepper.
- Remove from heat.
- Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes.
- Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp.
- salt.
- Serve with additional Parmesan.
SPRINGTIME PENNE
With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
SPICY PENNE WITH TURKEY SAUSAGE, ASPARAGUS & FETA
Make and share this Spicy Penne with Turkey Sausage, Asparagus & Feta recipe from Food.com.
Provided by mielhollinger
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water for pasta with 1 tbsp.
- kosher salt.
- Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
- Seed bell pepper and cut into small strips.
- Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
- Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.) Begin to boil the pasta (6-8 minutes for al dente).
- While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
- Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
- Turn off heat, and drain pasta.
- Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
- Add salt& pepper to taste.
- Allow to cool for 5-10 minutes.
- (Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.) After cooling slightly, toss lightly with feta and chopped parsley.
- Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.
Nutrition Facts : Calories 621.7, Fat 28.5, SaturatedFat 9.8, Cholesterol 155.2, Sodium 900.8, Carbohydrate 68.2, Fiber 10.6, Sugar 4.1, Protein 25.9
BAKED PENNE WITH ITALIAN SAUSAGE
This is a hearty, filling meal that's full of flavor!
Provided by SADIEQQ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
- Bake in preheated oven for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
HEARTY PENNE BEEF
This hearty penne beef recipe is comfort food at its finest! The best of everything is found here-it's tasty, easy and a wonderful way to sneak in some spinach for extra nutrition. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1001mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.
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