Ziti With Chard Recipes
BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.
BAKED ZITI WITH SPINACH AND TOMATOES
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Provided by Carmela M. Meely
Categories Pasta Tomato Bake Mozzarella Sausage Spinach Bon Appétit California
Number Of Ingredients 9
Steps:
- Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
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4.7/5 (6)Category Dinner, Main CourseCuisine American & ItalianTotal Time 1 hr 25 mins
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4.7/5 (6)Category Dinner, Main CourseCuisine American & ItalianTotal Time 1 hr 25 mins
- Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 13 x 9 inch (33 cm x 23 cm) or 3 quart (2.8 L) casserole with nonstick spray; set aside.
- Set a large pot of well-salted water to boil over high heat. Add pasta, stirring occasionally and begin prepping the Swiss chard.
- While pasta is cooking, trim the chard of the largest, thickest part of the stems, which extend beyond the leaf and save for another use, like a stir-fry. Chop the rest of the Swiss chard leaves crosswise into broad ribbons. Add the chopped chard to the boiling pasta water. Drain when pasta is very al dente and still firm and holding its shape; remember it will be baked and therefore subject to further cooking. The chard will have cooked as well.
- Heat a large sauté pan over medium-high heat and crumble remove sausage from its casings and crumble into pan. Cook, stirring occasionally, until cooked through. Drain away any fat.
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