HARVEST PASTA CASSEROLE
Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 6 g, Protein 13 g
MEDITERRANEAN HARVEST PASTA
This unique tomato sauce combines the best of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce perfect for breezy summer nights.
Provided by Valerie
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 64.9 g, Fat 8.8 g, Fiber 4.4 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 422.3 mg, Sugar 9.1 g
FALL HARVEST PASTA
A hearty and flavorful fall pasta dish with squash and asparagus.
Provided by stronglive1
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
- Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
- Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 58.5 g, Fat 4.7 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 110.9 mg, Sugar 3.4 g
HARVEST PASTA
Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
Nutrition Facts :
HARVEST PASTA BAKE
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 360 calories, Carbohydrate 40.8 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 9.1 g, Sodium 265.8 mg, Sugar 5.1 g
HARVEST MOON PASTA - RACHAEL RAY
This is a Rachael Ray recipe. This is so good, I just had to sit down and post it. A few modifications: I used ziti, 2% milk, a mexican blend of cheese and quite a bit of sriracha hot sauce. I omited the thyme, simply because I forgot it. It looks and feels like I'm eating creamy mac and cheese, but its better and more sophisticated...and comforting. I usually shy away from her recipes because they have too many ingredients and take way longer than she indicates. I relented as I had all the ingredients on hand. Yum-O. seriously.
Provided by Blissful74
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Nutrition Facts : Calories 628.7, Fat 25, SaturatedFat 12.6, Cholesterol 57, Sodium 500.2, Carbohydrate 75.5, Fiber 3.6, Sugar 7.9, Protein 25.7
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