CREAMY EGGPLANT PARMESAN CASSEROLE
Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
- Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
- Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
- Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
- Bake 25 min. or until heated through. Sprinkle with remaining basil.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
CREAMY EGGPLANT CAMPANELLE
I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!
Provided by vegiewings
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
- While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
- Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g
CREAMY CAMPANELLE WITH HAM AND MUSHROOMS
This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.
Provided by Sharon Dyson-Demers
Categories Pasta Main Dishes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
- Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g
CREAMED EGGPLANT
Provided by Aleksandra Crapanzano
Categories side dish
Time 2h10m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice. Season all over with salt and pepper. Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
- Scrape the contents of the roasting pan into a blender. Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream. Season to taste with salt and pepper. Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams
CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM
This pasta dish is superb; the Roasted Garlic Cream creates an awesome garlic sensation that is rich, smooth and velvety on your tongue. You may substitute the chicken with lobster, scallops or shrimp for an elegant dinner party entrée.
Provided by Karina A
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the Roasted Garlic Cream recipe. (see below).
- Grill the chicken or roast the breasts and dice them into bite sized pieces.
- Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
- Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
- Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
- Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
- Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
- Remove from heat and strain the olive oil into an airtight container to use in future recipes.
- Put the cooked garlic into a food processor or blender.
- Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.
Nutrition Facts : Calories 2066.7, Fat 155.1, SaturatedFat 64.8, Cholesterol 422.5, Sodium 640, Carbohydrate 108.1, Fiber 5.2, Sugar 5, Protein 58.5
CREAMY CAMPANELLE PASTA WITH ZUCCHINI
You'll find fresh zucchini, yellow squash, mushrooms and spinach in this creamy pasta bake. But we made sure to leave room for two kinds of cheese!
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add zucchini, squash, mushrooms and garlic; cook and stir 3 min. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.
- Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 4 g, Protein 20 g
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