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.
CHEESE & TOMATO PASTA BAKES
This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
- Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
- To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
- Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
- If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.
Nutrition Facts : Calories 551 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.96 milligram of sodium
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.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
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
TOMATO PASTA BAKE
Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
- Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
- Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.
Nutrition Facts : Calories 501 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
TOMATO AND BACON PASTA BAKE
This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.
Provided by Jayne
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.
Nutrition Facts : Calories 712.3 calories, Carbohydrate 49.2 g, Cholesterol 92.4 mg, Fat 45 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 20.2 g, Sodium 1173.6 mg, Sugar 8.3 g
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 PESTO PASTA WITH TOMATO & CHEESE
This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.
Provided by Kozmic Blues
Categories Healthy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Preheat your pot for the tomato sauce over medium heat.
- Add olive oil, then garlic and saute for 2-3 minutes.
- Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
- Add the crushed tomatoes and stir well.
- When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
- Let sauce simmer while you make your pesto (if not using store bought).
- Preheat broiler.
- Add pasta to boiling water and cook until just barely al dente.
- Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
- Add pasta to a casserole dish.
- Top with the tomato basil sauce.
- You don't need to use all of the sauce, but rather serve the extra on the side.
- Top casserole with shredded mozzarella cheese.
- Place under broiler for about 5 minutes, or until cheese is melted.
- **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
- Remove foil for last 5-10 minutes in order to melt cheese.
Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3
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