CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE
Provided by Bruce Aidells
Categories Milk/Cream Cheese Pasta Bake Vegetarian Kid-Friendly Back to School Dinner Cauliflower Potluck Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
- Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
- *Sold at some supermarkets and at specialty foods stores.
PENNE WITH ROASTED CAULIFLOWER
We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.
Provided by Irmgard
Categories Penne
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the cauliflower and break into florets.
- In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
- Arrange in a single layer on a baking sheet.
- Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
- Stir occasionally.
- Meanwhile, bring a large pot of water to boil.
- Add the pasta and cook until tender but firm.
- Drain well.
- In a small bowl, whisk together the vinegar, garlic, salt and pepper.
- Whisk in the remaining 1 tablespoons olive oil.
- Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
- Taste and adjust seasonings if necessary.
- Serve at room temperature.
Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9
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 CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
- Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
- Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
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- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche* and mustard. Season with salt and pepper. Remove from heat.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
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