CACIO E PEPE (CHEESE AND PEPPER PASTA)
An incredibly simple dish, requiring only five ingredients.
Provided by HugeTaste
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
- Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
- Serve with additional cheese, if desired.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g
CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD
Provided by Michael Chiarello : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees F.
- Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
- In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
- Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
- Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.
CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees F.
- Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
- In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
- Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
- Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
PASTA AND MOZZARELLA SALAD WITH RED-PEPPER DRESSING
Perfect summer recipe from Redbook. I used red-leaf lettuce instead and dried basil. I am weight weary, so I used fat-free mozzarella. Light and sophisticated. Add in chicken for a full meal.
Provided by Chef Christine
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- cook pasta according to package directions; drain, rinse in cold water and set aside.
- pulse together red peppers, olive oil, vinegar, garlic, salt and freshly ground pepper in a food processor until smooth; transfer to a large bowl.
- Stir in pasta, mozzarella and basil.
- Just before serving, stir in greens.
Nutrition Facts : Calories 556, Fat 27.4, SaturatedFat 9.5, Cholesterol 44.8, Sodium 1180.9, Carbohydrate 54.8, Fiber 2.9, Sugar 1.9, Protein 22.1
MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC
Steps:
- Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
- Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.
J.W.'S PEPPER AND MOZZARELLA CASSEROLE
This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.
Provided by Susan Taylor
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
- Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g
PEPPER AND MOZZARELLA PASTA
Make and share this Pepper and Mozzarella Pasta recipe from Food.com.
Provided by English_Rose
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan. Add the peppers and onion.
- Fry for 10-15 mins, until the onion is tender and the peppers are soft.
- Add the garlic and chopped tomatoes. Simmer for 10 minutes.
- Stir in the cubed mozzarella and season well with salt and pepper.
- Serve with the hot pasta.
Nutrition Facts : Calories 530.3, Fat 16.4, SaturatedFat 5.9, Cholesterol 28, Sodium 233.8, Carbohydrate 75.4, Fiber 5.5, Sugar 8.2, Protein 20.8
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