Pinwheel Pasta Bake Recipes

PINWHEEL PASTA BAKE

Pinwheel Pasta Bake image

Make and share this Pinwheel Pasta Bake recipe from Food.com.

Provided by Luschka

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

675 g pinwheel pasta
1 dash olive oil
30 ml sunflower oil
1 garlic clove, crushed
225 g mushrooms, quartered
100 g courgettes, chopped
3 tablespoons chopped fresh parsley
150 ml vegetable stock
175 g grated cheddar cheese

Steps:

Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
Preheat the oven to 200C (400F and Gas Mark 6).
Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Serve with warm, crusty bread.

Nutrition Facts : Calories 880.2, Fat 24.4, SaturatedFat 10.7, Cholesterol 46, Sodium 288, Carbohydrate 129.1, Fiber 6.2, Sugar 6.2, Protein 34.6

PINWHEELS 3 WAYS

Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Ingredients

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

Steps:

For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

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