PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.
- Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and saute, stirring, for 3 minutes.
- Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.
- Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.
- Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.
TACO SPAGHETTI BAKE
This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
- In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
- Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 8 g, TransFat 1/2 g
MEXICAN STUFFED PASTA SHELLS
Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
- Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
- Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
- Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
MEXICAN PASTA BAKE
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 4-quart casserole.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg
TEXAS BEEF AND PASTA BAKE
Old El Paso® enchilada sauce and seasoning mix provides a flavorful addition to this Texas beef and pasta bake that's made using Muir Glen® tomatoes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
- In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
- In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
- Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 27 g, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg
EL PASO PASTA BAKE
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.Crumble sausage into a large skillet. Brown over medium heat drain off fat.In a large bowl, combine sausage, pasta, Monterey Jack-Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole.Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa.*You may substitute 3 cups of any small cooked pasta.
Nutrition Facts : Nutritional Facts Serves
EASY 4-INGREDIENT PASTA BAKE
So delicious! A crowd pleaser! Can be used as a main or side dish.
Provided by Susan Falcone Daquino
Time 55m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
- While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
- Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
- Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 54.4 g, Cholesterol 65.9 mg, Fat 23.4 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 11.1 g, Sodium 1277.5 mg, Sugar 4.2 g
EL PASO PASTA BAKE
A wonderful tasty dish for just about any occasion. You can adjust the heat by using mild Italian sausage or mild Chorizo. I frequently take this to work or pot lucks and I never have any leftovers.
Provided by Dawn399
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Crumble sausage or Chorizo in a large frying pan.
- Brown over medium heat, drain off fat.
- In a large bowl combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chiles, and pimientos.
- Spoon into a shallow 2 1/2 quart casserole dish.
- Cover and bake 30 minutes.
- Sprinkle with Cheddar cheese and paprika.
- Bake uncovered for 10-15 additional minutes.
- You are done-enjoy!
Nutrition Facts : Calories 674.6, Fat 46.9, SaturatedFat 22.8, Cholesterol 117.7, Sodium 838, Carbohydrate 33.6, Fiber 1.9, Sugar 2.5, Protein 29.1
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