PANCETTA AND ESCAROLE BAKED PASTA
Bake crispy pancetta and sauteed escarole into a pasta casserole with tomato sauce, mozzarella and Parmesan.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PASTA BAKE
This is my family's favorite dish. Hopefully you already have most of these basic ingredients at home, so you can make it tonight!
Provided by jojolyn
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
- Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
- In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
- Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 61.3 mg, Fat 16.5 g, Fiber 4.1 g, Protein 22.9 g, SaturatedFat 7.2 g, Sodium 673.8 mg, Sugar 10.7 g
BAKED EGGPLANT AND PANCETTA PASTA
An easy, cheesy baked pasta -- spiral cavatappi -- with tomato sauce, eggplant and pancetta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Increase the heat to medium-high, add the eggplant to the pancetta drippings and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta and eggplant.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g
PASTIERA RUSTICA DI TAGLIOLINI
My Italian friends from Rockford always spoke of a mythical baked pasta dish that their mothers traditionally prepared for Easter; not the Italian Easter Pie with the crust, but a dish of pasta, eggs, cheese and cured meats. Well, this seems to be the ticket; it's more of a suburban Neopolitan Italian specialty and it's absolutely awesome. A terrific Easter brunch recipe with an Italian touch; it's also delicious at room temperature. You should be able to locate all of the meats and cheeses in the Italian section of a well-stocked supermarket or deli.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in boiling, salted water, until slightly underdone.
- Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes.
- While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
- When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan.
- Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
- Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.
Nutrition Facts : Calories 441.4, Fat 19.8, SaturatedFat 11.4, Cholesterol 151.8, Sodium 366.4, Carbohydrate 46.2, Fiber 1.9, Sugar 1.3, Protein 18.8
PASTIERA DI GRANO
Make and share this Pastiera Di Grano recipe from Food.com.
Provided by Phil Franco
Categories Pie
Time 1h30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 20
Steps:
- For the Crust:
- Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
- Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
- For the Pastry Cream:
- Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
- Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
- For the Filling:
- Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F
- Allow to cool. This can be frozen and thawed to room temperature before serving.
Nutrition Facts : Calories 842.6, Fat 34.6, SaturatedFat 21, Cholesterol 214.2, Sodium 218.1, Carbohydrate 106.2, Fiber 1.2, Sugar 58.9, Protein 20.3
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