Quick Sicilian Baked Pasta Gratin Recipes

QUICK BAKED PASTA

Steps:

• Bring water to a boil.
• Add oil, beef and garlic to heated frying pan.
• Saute until meat is browned; drain excess fat.
• Add all remaining ingredients except the cheese for topping and the pasta.
• Simmer the whole mixture while the pasta cooks until just tender.
• Drain the pasta and mix it with the sauce.
• Pour all into a 3 qt.
• (9x13) glass baking dish and top with the mozzarella cheese.
• Bake uncovered at 350 for 25 minutes or until hot and bubbly.

QUICK SICILIAN BAKED PASTA GRATIN

Steps:

• Preheat your oven to 400°F.
• Saute the peppers and onion in the heated oil until the onions become translucent in appearance.
• Add garlic and pepper flakes.
• Cook for a few minutes, but don't brown your garlic-- or it will become bitter.
• Add the tomatoes, olives, caper, and basil in your food processor or blender and only coarsely give it a few pulses.
• Add this mixture to the skillet and reheat.
• Adjust your seasonings to taste.
• Combine the tomato mixture, cheese, pasta, and gentely turn into an oiled casserole.
• Bake 30 minutes uncovered.
• NOTE: You can assemble this dish, refrigerate it and make it two days later.
• Also you can add a little more tomatoes if you like a saucier sauce.
• I added more olives because I like them.

PEPPER AND PASTA GRATIN

Steps:

• Cook the rigatoni pasta and drain well.
• Beat the soft cheese, hummus and lemon juice together.
• Mix in the cream and the salt and freshly ground pepper, put on one side until needed.
• In a pan, heat the oil and soften the onion until tender.
• Add the red, green and yellow peppers and cook until softened.
• Remove from the heat and stir in the soft cheese mixture, pasta and the parsley.
• Spoon into a large heatproof dish.
• Mix together the Cheddar and the breadcrumbs and sprinkle over the pasta.
• Cook under a preheated grill until golden brown.

MUSHROOM PASTA GRATIN

Steps:

• In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
• In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
• Pour the béchamel sauce over it and sprinkle with the shredded cheese.
• Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
• Allow to cool for 5 minutes before serving.

EASY PASTA BAKE

Steps:

• Assemble the sauce. Preheat the oven to 180C/gas 4/fan160C. Tip the pasta sauce into a large bowl and thin it down with 100ml/31⁄2fl oz water. Scatter in the basil leaves and tortellini, season with salt and freshly ground pepper, and give it all a really good stir.
• Layer it all up. Tip half the pasta mixture into two individual gratin dishes (or one bigger one), tear half of the mozzarella and scatter over each dish. Spoon the rest of the pasta and sauce on top and press the pasta down a little so it doesn't stick above the sauce too much. Tear the remaining mozzarella and scatter on top with the parmesan and the pine nuts.
• Bake and serve. Put the dishes on a baking sheet to catch any spills, and bake for 25-30 minutes until golden and bubbling. Serve with a leafy salad.