RISO AL FORNO (ITALIAN BAKED RICE)
Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.
Provided by Buckwheat Queen
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
- Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
- While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
- Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
- Bake in the preheated oven until bubbly and browned on top, about 15 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 57.6 g, Cholesterol 24 mg, Fat 16.7 g, Fiber 5.8 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 909.1 mg, Sugar 8.6 g
MOM'S PASTA AL FORNO
Mom used to make this pasta al forno on special days, like on holidays and a lot of Sundays. It was a big treat for us. It is a lot of work because of all the ingredients that you have to layer on the pasta but it's well worth it. You can choose whatever you like in the ziti, but we love it just like this. It's filling and it's good.
Provided by sabinact
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h55m
Yield 14
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
- While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta.
- Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil.
- Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart.
Nutrition Facts : Calories 561 calories, Carbohydrate 67.6 g, Cholesterol 111.3 mg, Fat 18.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 8 g, Sodium 771.2 mg, Sugar 13.4 g
RICOTTA AL FORNO
Steps:
- Drain ricotta if necessary. Heat oven to 350°. Grease 8" springform pan with margarine. Coat with breadcrumbs, shake out excess. Put ricotta, eggs, cheese in bowl and mix. Stir in olives and seasoning. Pour into prepared pan. Bake 1 hour 15 minutes or until top is firm and golden. Cool. Remove sides of pan. Place pie with pan base on serving plate. Garnish. (See Brigida's Ricotta Sformata!)
PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
RICOTTA PASTA WITH TOMATOES AL FORNO
Steps:
- Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, 8 minutes. Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper. Simmer for 5 minutes, then turn off the heat.
- Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.
- Drain the pasta. Add it to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Add the tomato sauce and the basil and toss again to combine. Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmigiano cheese and the slices of fresh mozzarella over the top. Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.
PASTA AL FORNO (BAKED MACARONI)
Make and share this Pasta Al Forno (Baked Macaroni) recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix one cup of the sauce with the cooked macaroni.
- Mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
- Add salt and pepper to taste and the red pepper flakes.
- Layer sauce on the bottom of a deep casserole.
- Add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
- Sprinkle with 1/3 of the mozzarella.
- Put down a layer of sauce and repeat.
- Add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
- Bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.
Nutrition Facts : Calories 744.2, Fat 28.7, SaturatedFat 15.4, Cholesterol 117.8, Sodium 1191.1, Carbohydrate 84.2, Fiber 7, Sugar 17.9, Protein 35.5
PASTA AL FORNO
This is a great, Italian recipe. You can make it with meat or without for a vegetarian meal. Got it out of a magazine. Prep. time is more if your meat is not cooked.
Provided by WI Cheesehead
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Coat 2 1/2 quart baking dish with cooking spray.
- Cook pasta; drain; rinse with cold water.
- In bowl, combine marinara, mozzarella, spinach or broccoli, cottage cheese or ricotta, 6 T Parmesan, salt and pepper. Stir in pasta and chopped, cooked chicken (or ground beef); transfer to baking dish.
- Stir together bread crumbs, Parmesan and oil; sprinkle over pasta. Bake until hot, 25-30 minutes.
Nutrition Facts : Calories 522.2, Fat 19.2, SaturatedFat 7.5, Cholesterol 65, Sodium 1207.7, Carbohydrate 54.5, Fiber 6.5, Sugar 14.8, Protein 32.1
POLENTA AL FORNO WITH SPINACH, RICOTTA AND FONTINA
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
- In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
- Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)
- Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove from oven and let rest for 10 minutes before serving.
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