Homemade Pasta Gimme Some Oven Recipes

PEPPERONI PASTA BAKE

Steps:

• Preheat oven to 375 degrees.
• Cook pasta in generously-salted water until al dente according to package instructions.
• While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
• Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
• Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
• Serve immediately.

BAKED FETA PASTA

Steps:

• Heat oven to 400°F (205°C).
• Place the block of feta in the center of a 9 x 13-inch baking dish. Arrange the tomatoes around the feta, then drizzle everything evenly with the olive oil and white wine. (I recommend giving the ingredients a brief toss so that they are evenly coated in the oil.) Sprinkle the crushed red pepper flakes evenly over the feta, and season the tomatoes with a pinch of salt and black pepper.
• Transfer the baking dish to the oven and bake for 30 to 35 minutes, until the tomatoes have burst and are nice and juicy.
• While the tomatoes and feta are baking, heat a large stockpot of generously-salted water until boiling. About 10 minutes or so before the tomatoes and feta are set to finish, add the pasta to the boiling water and cook until it is just 1 minute or so shy of al dente. Reserve 1 cup of the starchy pasta water and set it aside for later, then drain the pasta.
• Remove the baking dish from the oven. Immediately add the garlic and basil and stir the mixture together until the feta has melted into a creamy sauce. Add in the cooked pasta and spinach and gently toss until the pasta is evenly coated and the spinach has begun to wilt. If the sauce seems too dry, add in some of the reserved starchy pasta water 1/4 cup at a time until it reaches your desired consistency.
• Taste and season with extra salt and pepper, if needed.
• Serve warm, garnished with lots of Parmesan cheese, and enjoy!

HOMEMADE PASTA | GIMME SOME OVEN

Steps:

• HowToSection How To Make Pasta In A Food Processor: Array
• HowToSection How To Make Pasta In A Stand Mixer: Array
• HowToSection How To Make Pasta By Hand: Array

HEALTHIER BROCCOLI CHICKEN CASSEROLE RECIPE | GIMME SOME OVEN

Steps:

• Heat oven to 400°F.
• Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
• Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
• Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.
• In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.
• Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
• Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.