PASTA WITH TOMATOES
Earlene Ertelt of Woodburn, Oregon found the recipe for Pasta with Tomatoes in the newspaper a few years ago and has used it frequently ever since. "My husband, Charles, and I are busy on our farm and with other activities, so quick and easy dishes like this one are very important to me," Earlene asserts.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 610mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL
A great dish to serve as a side dish, or add a salad you have have a great meal! Recipe comes from Cook's Illustrated.
Provided by Galley Wench
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For the topping:.
- Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
- Transfer to small bowl; stir in Parmesan, salt, and pepper.
- Set mixture aside.
- For the pasta:.
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Bring 4 quarts water to rolling boil in stockpot.
- Combine cheeses in large bowl; set aside.
- Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
- While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
- Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
- Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
- When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
- Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
- Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
- Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
- Bake until topping is golden brown, about 7 minutes.
- Serve immediately.
Nutrition Facts : Calories 801.5, Fat 39, SaturatedFat 22.8, Cholesterol 124.8, Sodium 2341.6, Carbohydrate 93.2, Fiber 10.6, Sugar 5.2, Protein 22.5
FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
- Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
- Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
- Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.
PASTA GRATIN WITH FOUR CHEESES AND OVEN ROASTED TOMATOES
Steps:
- Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. Now make the sauce. In a saucepan set over moderately low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart gratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden.
BAKED FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
- Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
- Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
- notes
- Great for freezing! See our Freezer Tips on pages 23-27.
- Vegetarian friendly!
- End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.
BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES
This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
- While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
- Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.
SPAGHETTI WITH FOUR CHEESES
This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.
Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Categories Cheese Herb Olive Pasta Tomato Bake Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
- Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
TOMATO N CHEESE PASTA
Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 1048mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 4g fiber), Protein 15g protein.
LAURIE'S CHEESY TOMATO PASTA
A creamy pasta dish with many different delicious flavors. Serve with garlic bread and a green salad, if desired.
Provided by Laurie Anderson
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
- Bake in preheated oven for 30 minutes or until bubbly; serve.
Nutrition Facts : Calories 805.4 calories, Carbohydrate 65.5 g, Cholesterol 107.4 mg, Fat 45.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 19.1 g, Sodium 1836.9 mg, Sugar 8.6 g
PASTA WITH TOMATOES AND FOUR CHEESES
Perfect for summer as the sauce isn't cooked. Uses fresh basil and tomatoes from the garden if you have them.
Provided by Marysdottir
Categories Healthy
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.
- Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.
- Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan.
Nutrition Facts : Calories 1170.9, Fat 37.1, SaturatedFat 17.4, Cholesterol 91.3, Sodium 1533.6, Carbohydrate 174.7, Fiber 25.9, Sugar 9, Protein 41.4
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