Easy Weeknight Pasta Toss Recipes

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25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE



25 Weeknight Pasta Dinner Recipes: Bucatini with Sheet Pan Tomato Sauce image

The best pasta recipes are quick and delicious! Make a restaurant-worthy dinner at home with this easy and elegant homemade pasta sauce made entirely on a sheet pan, with roasted cherry tomatoes, basil and ricotta.

Provided by Karen Tedesco

Categories     Pasta

Time 35m

Number Of Ingredients 10

1 pound cherry or grape tomatoes
¼ cup extra virgin olive oil
½-1 teaspoon crushed red chili
1 fresh red chili pepper (such as Fresno) (sliced in half lenghtwise (optional))
Kosher salt
12 ounces dried bucatini or spaghetti
2 garlic cloves (grated or finely chopped)
1 cup fresh basil leaves (torn into pieces)
½ cup whole milk ricotta cheese
Freshly grated Parmesan or Romano cheese

Steps:

  • Preheat oven to 425 (220C) degrees.
  • Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
  • Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
  • Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
  • While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
  • Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
  • Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
  • Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.

Nutrition Facts : ServingSize 1 serving, Calories 518 kcal, Carbohydrate 71 g, Protein 16 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 42 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 13 g

EASY WEEKNIGHT PASTA TOSS



Easy Weeknight Pasta Toss image

This easy weeknight pasta toss has it all: thin chicken slices, sweet carrots, red peppers, shredded cheese and a dressing of tangy vinaigrette.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 cups rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, thinly sliced
1 Tbsp. oil
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 large carrot, thinly sliced
1 red pepper, chopped
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is done. Remove from skillet; cover to keep warm. Add dressing and vegetables to skillet; cook 4 to 5 min. or until vegetables are crisp-tender, stirring occasionally.
  • Drain pasta, reserving 1/4 cup of the cooking water. Place pasta in large bowl. Add chicken and vegetable mixture; mix lightly. Gradually stir in reserved pasta water, if needed, until pasta mixture is of desired consistency. Top with cheese.

Nutrition Facts : Calories 500, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

WEEKNIGHT LASAGNA TOSS



Weeknight Lasagna Toss image

Watch this video to discover the easy way to make a delicious Weeknight Lasagna Toss! This tasty and fun lasagna toss takes just one skillet.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1 lb. lean ground beef
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodles, each broken into 4 pieces
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Brown meat in large saucepan; drain.
  • Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
  • Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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