FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
PENNE RIGATE WITH FOUR CHEESES
Make and share this Penne Rigate With Four Cheeses recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat the oil over medium heat.
- Add in wine and garlic; cook, stirring, until reduced by half.
- Add in cream and decrease heat to low.
- Simmer until slightly thickened, about 3 minutes.
- Add provolone, scamorza, and Pecorino Romano.
- Cook, stirring, until cheese has melted, about 7 minutes.
- Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
- While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
- Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving platter and sprinkle with remaining cheese.
- Serve immediately.
Nutrition Facts : Calories 624.9, Fat 29.7, SaturatedFat 14.8, Cholesterol 73.2, Sodium 1336, Carbohydrate 60.5, Fiber 2.4, Sugar 2.8, Protein 14.6
PENNE WITH FIVE CHEESES
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
FOUR CHEESE BAKED PENNE
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 6 servings, serving size 2 1/2 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
- Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
- Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
- Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
LEAVING-HOME PENNE RIGATE WITH BROCCOLI
Provided by Anna Boiardi
Categories Pasta Vegetarian Quick & Easy Back to School Dinner Parmesan Broccoli Family Reunion Healthy Potluck Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
- When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.
PENNE RIGATE WITH RICOTTA
Make and share this Penne Rigate With Ricotta recipe from Food.com.
Provided by Mrs. K
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil Penne Rigate (directions on box).
- Cut onions into slices.
- Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
- Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
- Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
- Now You Can Enjoy!
Nutrition Facts : Calories 637.9, Fat 22.5, SaturatedFat 13.4, Cholesterol 71.7, Sodium 134.7, Carbohydrate 88.7, Fiber 4, Sugar 3.9, Protein 19.2
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