Pesto Pepper Pancetta Pasta Bake Recipes

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CREAMY PESTO PASTA BAKE RECIPE BY TASTY



Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

  • To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
  • Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
  • Halve cherry tomatoes.
  • In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
  • Top with grated parmesan and mozzarella balls.
  • Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
  • Garnish with additional parmesan and fresh basil. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

PANCETTA AND PEPPER BAKED PASTA



Pancetta and Pepper Baked Pasta image

Pick a perfect pasta like this one with pancetta, peppers and Parmesan.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound diced pancetta
1 pound dried fusilli
2 cups sliced jarred roasted red peppers
3 cups shredded mozzarella
1 cup grated Parmesan

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.
  • Cook the fusilli 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, red peppers, 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.

PESTO, PEPPER, PANCETTA PASTA BAKE



Pesto, pepper, pancetta pasta bake image

A cheesy pasta bake with red pepper pesto, pancetta, peppers and smoked sausage. My husband asked me to make something meaty and hearty and it has become one of his favourites! The pesto really works and makes it so tasty.

Provided by evadeville

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 180 degrees. Dice the onion and garlic and cut the peppers into medium chunks. Fry the onions and after a couple of minutes add the garlic. Be careful that the garlic doesn't brown as it can ruin the flavour. When the onion has softened add the peppers.
  • Meanwhile, get the pasta on the boil. Slice the smoked sausage. Add the pancetta to the pan and let this cook until brown; this will really draw out the smoky flavour but the cubes are small enough to not go too crunchy. Depending on the fat content of the pancetta, this will take around 7 minutes(more fatty will take longer) Add the sliced sausage.
  • Grate your 2 cheeses and slice your mozarella into around 5-6 slices. At this point your pasta should be done, your pancetta browned and your sausage lightly cooked and absorbed the flavours. Now add your red pepper pesto. This will only need around 90 seconds to warm and take on the garlic and onion. Drain the pasta and add to an ovenproof dish.
  • Pour the meat and veg mix over the pasta ensuring the pesto spreads evenly. Remember this is more of a glaze than a sauce. Push the mozarella slices into the pasta so it is around halfway from the top and bottom of the dish. Add a generous layer of cheddar and finish by sprinkling emmenthal over the top. This has a much lower fat content so will give the bake a crispy cheese topping. Cook in the oven for 10 minutes or until the top has browned. The pasta is all cooked so you are really just drawing it all together with the cheese.

BROCCOLI PESTO & PANCETTA PASTA



Broccoli pesto & pancetta pasta image

Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 9

300g head broccoli , broken into florets
300g pasta (we used orecchiette)
1 tbsp pine nuts
1 large bunch of basil
1 large garlic clove
2 tbsp parmesan , finely grated
1 tbsp olive oil
50g smoked pancetta , diced
200g cherry tomatoes , halved

Steps:

  • Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
  • Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
  • Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.

Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

BAKED PESTO PASTA WITH TOMATO & CHEESE



Baked Pesto Pasta With Tomato & Cheese image

This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.

Provided by Kozmic Blues

Categories     Healthy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1/2 cup fresh basil leaf
salt and pepper
1 cup basil pesto (I use Basil Pesto "Lighter" Version-Basil Pesto - "Lighter Version")
1 cup part-skim ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 lb part-skim mozzarella cheese, shredded

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Preheat your pot for the tomato sauce over medium heat.
  • Add olive oil, then garlic and saute for 2-3 minutes.
  • Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
  • Add the crushed tomatoes and stir well.
  • When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
  • Let sauce simmer while you make your pesto (if not using store bought).
  • Preheat broiler.
  • Add pasta to boiling water and cook until just barely al dente.
  • Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
  • Add pasta to a casserole dish.
  • Top with the tomato basil sauce.
  • You don't need to use all of the sauce, but rather serve the extra on the side.
  • Top casserole with shredded mozzarella cheese.
  • Place under broiler for about 5 minutes, or until cheese is melted.
  • **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
  • Remove foil for last 5-10 minutes in order to melt cheese.

Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3

PASTA PANCETTA



Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 6

Number Of Ingredients 10

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

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.
  • In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
  • Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

RED PEPPER PESTO PASTA



Red Pepper Pesto Pasta image

This is a flavorful pesto dish that I have created.

Provided by luke

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 6

1 pound penne pasta
2 bunches fresh basil leaves
1 cup roasted red pepper
¾ cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Steps:

  • Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
  • Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

Nutrition Facts : Calories 678 calories, Carbohydrate 61.4 g, Cholesterol 8.8 mg, Fat 41 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 7.1 g, Sodium 286.1 mg, Sugar 2.2 g

SWEET PEPPER PESTO PASTA



Sweet Pepper Pesto Pasta image

What's a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. -Karen Hentges, Bakersfield, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

20 miniature sweet peppers, seeded and cut into rings
2 teaspoons olive oil
1/2 teaspoon garlic powder
4-1/2 cups uncooked bow tie pasta
1 cup prepared pesto
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly., Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl., Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.

Nutrition Facts : Calories 308 calories, Fat 14g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

CRUSHED RED PEPPER AND PANCETTA PASTA



Crushed Red Pepper and Pancetta Pasta image

Here is another quick meal that minimizes your time in the kitchen and doesn't require a lot of ingredients. Just serve with a nice green salad, some crusty Italian bread, and a nice red wine (of course)!

Provided by JackieOhNo

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
4 ounces pancetta, finely chopped
1 medium onion, coarsely chopped
1 (28 ounce) can crushed tomatoes
1/4-1/2 teaspoon dried red pepper flakes
1 lb spaghetti
salt
1/3 cup freshly grated parmesan cheese

Steps:

  • Heat large pot of water to boiling for pasta.
  • Heat oil in medium skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, transfer pancetta to small bowl.
  • Add onion to skillet and cook over medium-low heat until softened, about 5 minutes. Stir in tomatoes with liquid and red pepper flakes. Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
  • Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite. When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
  • Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.

SPINACH PESTO PASTA BAKE RECIPE BY TASTY



Spinach Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh spinach, fresh basil, pine nuts, parmesan cheese, garlic, salt, lemon juice, olive oil, whole wheat pasta, cherry tomato, mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

3 cups fresh spinach
1 cup fresh basil
¾ cup pine nuts
¼ cup parmesan cheese
3 cloves garlic
salt, to taste
¼ cup lemon juice
½ cup olive oil
1 box whole wheat pasta, prepared
2 cups cherry tomato, halved
½ cup mozzarella cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
  • Blend until you reach a creamy consistency. Set aside.
  • Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
  • Transfer the mixture to a baking dish and top with mozzarella.
  • Cover with foil and bake for 10-15 minutes.
  • Carefully remove and allow to cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 291 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

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The Best Pesto Pasta Bake Recipes on Yummly | Caprese Chicken Pesto Pasta Bake, Chicken Pesto Pasta Bake, Pesto Pasta Bake
From yummly.com


CHEESY BAKED PENNE PASTA WITH PANCETTA - AMEE'S SAVORY DISH
2011-12-06 Preheat oven to 375 degrees. Boil macaroni according to package, drain and cool. Saute diced pancetta over medium heat until cooked through and fat is rendered (about 5 minutes or so). Drain and set aside. In a large bowl, add drained pancetta and all other ingredients (reserving ¾ cup cheddar cheese for topping).
From ameessavorydish.com


PANCETTA FARFALLE PASTA SALAD RECIPE | FELICETTI PASTA
Light Pesto: put all the ingredients in the food processor [or blender], run it until everything is pureed. If the pesto is too thick, add a spoonful of fresh water. Prepare the Salad: put the pasta in a large bowl. Add the “Light Pesto” and mix gently. Prepare the red pepper. Cut it into 4 pieces, remove white parts and seeds. Cut it into ...
From felicettipasta.com


BAKED PESTO BUCATINI WITH BURST TOMATOES - HOW SWEET EATS
2020-08-05 Make the pesto! Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. Toss the pasta with the pesto and place it in the 9x13 dish. Toss in the burst tomatoes and almost ...
From howsweeteats.com


SIMPLE PANCETTA PASTA WITH PEAS AND PARMESAN - THE …
2021-03-22 Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 teaspoon aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through. Now return cooked pancetta to skillet.
From themediterraneandish.com


PESTO PASTA BAKE RECIPE {WITH CHEESE AND FRESH SPINACH} - TASTES …
2019-09-18 Preheat oven to 375 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray. In a large bowl, toss together cooked pasta and pesto sauce. Add pasta to a 9×13 casserole pan. Layer spinach over the pasta and add dollops of ricotta cheese over the pasta. Top with shredded cheese. Bake for 20 minutes or until cheese is melted.
From tastesoflizzyt.com


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