Pasta Baked With Olives Vegetables And Mozzarella Recipes

PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a shallow baking dish with olive oil.
• Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• Set aside to cool.
• Cook the pasta al dente.
• Drain, rinse with cold water, drain again, then toss with the zucchini.
• Add the olives, tomatoes and half the cheeses to the pasta.
• Toss well and pour into the baking dish.
• Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• Serve with the remaining cheese.

EASY VEGETABLE BAKED PASTA

Steps:

• Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
• Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
• While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
• Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
• Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.

PASTA SPIRALS WITH SAUTEED VEGETABLES, OLIVES AND SMOKED MOZZARELLA

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.
• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

PASTA WITH FRESH VEGETABLES AND MOZZARELLA

Steps:

• Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.

MAKE-AHEAD SPICY OLIVE PASTA

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
• Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.