TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
PASTA AL FORNO
Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.
Provided by MKK
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g
PASTA AL FORNO
Provided by Amanda Freitag
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper.
- For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid.
- While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl.
- When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
PASTA AL FORNO
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.
Provided by Irmgard
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- While the rigatoni cooks in salted boiling water, prepare the sauce.
- In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
- Add the tomato puree and salt to taste.
- Let cook for about 10 minutes on medium heat.
- Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
- Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
- Add the remaining rigatoni and follow with a final layer of all of the cheeses.
- Bake for 20 to 30 minutes or until golden brown.
Nutrition Facts : Calories 863.3, Fat 45, SaturatedFat 21.1, Cholesterol 174.6, Sodium 1069, Carbohydrate 73.8, Fiber 8.3, Sugar 10.8, Protein 43.5
PASTA AL FORNO (RACHAEL RAY)
Make and share this Pasta Al Forno (Rachael Ray) recipe from Food.com.
Provided by Irmgard
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes.
- Once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the extra virgin olive oil.
- Cook the onions and garlic in the oil 3 to 5 minutes.
- Stir in the tomatoes and bring to a bubble.
- Add the cream and season with the cinnamon, salt and pepper.
- Add the chopped prosciutto to the sauce and stir with the cooked pasta to combine.
- Grease a medium casserole dish.
- Adjust the seasonings and transfer the pasta to the casserole.
- Cover the pasta with parmesan cheese and place in the oven for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 665.7, Fat 22.2, SaturatedFat 9.6, Cholesterol 48.1, Sodium 287, Carbohydrate 96.5, Fiber 6, Sugar 3.9, Protein 20.8
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