Cheesy Pasta Pea Bake Recipes

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CHEESY PEA PASTA



Cheesy Pea Pasta image

This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.

Provided by JANDEE

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
2 (8 ounce) cans tomato sauce
2 cups water
2 (8 ounce) cans peas, with liquid
1 (16 ounce) package elbow macaroni
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
  • 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.
  • Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g

CHEESY PASTA PEA BAKE



Cheesy Pasta Pea Bake image

Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 17

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups whole milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat., Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. , Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts :

CHEESY PASTA BAKE



Cheesy Pasta Bake image

Just as fast as a boxed mix but much healthier and yummier! Very popular here in TX where we like to add a little crushed red pepper or cayenne to it. Very Italian in flavor.

Provided by Mamas Kitchen Hope

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

5 cups pasta, cooked
29 ounces spaghetti sauce
1 lb ground turkey, cooked and drained
1 (4 ounce) can mushrooms
1/2 cup parmesan cheese, grated
1 (8 ounce) package mozzarella cheese, shredded

Steps:

  • Mix sauce, meat, parmesan, mushrooms and pasta in a greased or sprayed 9x13 pan.
  • Top with mozzarella and bake at 375F for 30 minutes.

Nutrition Facts : Calories 991.6, Fat 32.6, SaturatedFat 13.2, Cholesterol 145.5, Sodium 1706.7, Carbohydrate 114, Fiber 4.9, Sugar 22.5, Protein 57.5

CHEESY PASTA BAKE



Cheesy Pasta Bake image

Cheesy Pasta Bake

Provided by avs1301

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190C/Gas 5.
  • In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
  • Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
  • Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
  • Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
  • Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
  • Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
  • Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
  • Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.

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