TOMATO PASTA BAKE
Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
- Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
- Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.
Nutrition Facts : Calories 501 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
TOMATO FLORENTINE SOUP I
Lovely to look at, even lovelier to taste! Freezes well.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
- Add cooked pasta and cook for 10 minutes longer.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
FLORENTINE SPAGHETTI BAKE
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
TOMATOES FLORENTINE
One of our favourites, especially in tomato season!! but good all year round. from Smart cooking by Anne Lindsay
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a slice from top or each tomato.
- Scoop out pulp to halfway down tomato and save for sauce or soup.
- In a frypan, melt butter.
- Stir in onion and garlic, cook over medium heat until tender.
- Stir in spinach, milk,and salt and pepper to taste.
- Spoon mixture into tomatoes and arrange in ovenproof serving dish or on baking sheet.
- topping: Combine bread crumbs, parsley and cheese, sprinkle over top of tomatoes.
- Bake in 400 degrees oven for 20 minutes or until heated through.
BAKED PENNE FLORENTINE
This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
- Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
- Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
FLORENTINE PASTA BAKE
Make and share this Florentine Pasta Bake recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese.
- Pour wine into pasta sauce jar; close lid tightly and shake vigorously.
- Pour over pasta ingredients and mix until well blended.
- Spoon mixture into a greased 3-quart baking dish; top with remaining cheese.
- Bake 35 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 421.6, Fat 8.5, SaturatedFat 4.6, Cholesterol 22, Sodium 425.9, Carbohydrate 61.1, Fiber 3.9, Sugar 3.2, Protein 21.1
SAUSAGE FLORENTINE BAKE
Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 555 calories, Fat 26g fat (12g saturated fat), Cholesterol 217mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.
TOMATO FLORENTINE PASTA BAKE
Full of health-promoting antioxidants, this baked pasta dish delivers all the flavors of lasagna in less than half the preparation and baking time. Serve it with crusty sourdough rolls and a tossed green salad. From the McCormick website.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F Cook turkey and onion in large nonstick skillet on medium heat until meat is no longer pink. Stir in tomato sauce, tomato paste, water, oregano, sugar, cinnamon, garlic powder and red pepper. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Meanwhile, cook pasta as directed on package; drain well. Stir pasta and well-drained spinach into sauce until well mixed. Spread 1/2 of the pasta mixture in 11x7-inch baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.
- Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 387.8, Fat 12.4, SaturatedFat 6.1, Cholesterol 61, Sodium 866.4, Carbohydrate 47.3, Fiber 8, Sugar 9.4, Protein 25
PASTA FLORENTINE
Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.
Provided by wildheart
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain pasta.
- While pasta is cooking, melt margarine or butter in large pan.
- Toss in garlic.
- Squeeze spinach dry, and toss in pan with garlic.
- Heat.
- Add mushrooms and sauce.
- Heat over very low while pasta cooks.
- Mix drained pasta in with sauce and spinach.
- When heated through, sprinkle with cheese and heat until cheese melts.
- Delicious with garlic bread.
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