CREAMY PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams
ANTIPASTO BAKE
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
PAULA'S EL PASO BURGERS
This recipe is an adaption of a Pampered Chef Recipe. Hope that you like it. The guacamole is a must!
Provided by PaulaG
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the onion, jalapeño peppers, seasoning mix and beef, mix well.
- Form into 8, 1/2 inch thick, patties.
- Grill the patties over medium coals for 14 to 16 minutes for medium doneness or broil 3 to 4 inches from heat source 10 to 12 minutes.
- Center should be no longer pink.
- Turn patties once, half way through cooking.
- Serve on buns topped with cheese and guacamole.
Nutrition Facts : Calories 430, Fat 21.7, SaturatedFat 10.4, Cholesterol 98.6, Sodium 431.5, Carbohydrate 22.9, Fiber 1.2, Sugar 3.5, Protein 33.8
FAJITA PASTA BAKE RECIPE BY TASTY
Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F (200°C).
- In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
- Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
- In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
- Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
- Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
- Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
- Bake for about 15 minutes, until the cheese is golden brown.
- Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams
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
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