Italian Bake Recipes

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

BASIC ITALIAN BREAD

Steps:

• Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
• Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
• Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
• Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

EASY ITALIAN PASTA BAKE

Steps:

• Preheat oven to 375°F.
• Brown meat in large skillet; drain.
• Add cooked pasta, sauce, and half of the parmesan; mix well.
• Spoon into 13X9-inch baking dish.
• Top with mozzarella cheese and remaining parmesan.
• Bake 20 minutes or until heated through.

ITALIAN BAKE RECIPE - (4.2/5)

Steps:

• Cut up chicken, onion, peppers and sausage. Boil pasta and drain (don't over cook) I will not use pasta but spaghetti squash. Mix pasta, sausage, onion, peppers, chicken and sauce. Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later. Top heavily with cheese. Bake at 325 degrees fahrenheit for about 45 minutes or until golden and bubbly.

ITALIAN BAKED PASTA

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

ITALIAN BEEF BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
• Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
• Drop dough by 12 tablespoonfuls onto beef mixture.
• Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.

ITALIAN VEGETABLE BAKE

Steps:

• Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
• Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning - the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
• Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.