Pasta Bake - Pasta al Forno. MERRY CHRISTMAS everyone! I hope you are all having a fantastic holiday season, full of laughter and love. I hope you are spending more time with your family and friends and that you take some time to slow down and really savour each moment of this special time of the year. I am blessed as I will be spending it with my wonderful family and with my parents who have come to visit us all the way from Italy! This Christmas, I will be making dishes from my eBook – Manu’s Christmas Menus – but the recipe I will share with you’ll today is another Christmas classic. For Christmas day lunch, Italians often make Lasagne or a Pasta Bake, just like this one. Total time Author: Manuela Zangara Recipe type: Main Cuisine: Italian Put the extra virgin olive oil, celery, carrot and onion in a big pot and sauté them for a few minutes, until the vegetables are soft.
Baked Ravioli. My daughter was never a good sleeper. In fact, those first few months after she was born, it was next to impossible to get her to sleep in her bed by herself. She only wanted to be held. So when Easton was born, I just prayed that he was a good baby – especially a good sleeper! Well, my prayers were answered, because he has been such a dream. I’m usually up twice during the night to feed him, but he goes right back down after he eats. But of course, every once in awhile, there are hiccups. Like Saturday night. Kids or no kids, we all have those days when we feel like we just don’t have the energy to do anything. Frozen ravioli is combined with a homemade pasta sauce and topped with cheese for an easy dinner. Ingredients Instructions Preheat oven to 425 degrees.
Recipe from www.tasteandtellblog.com. Extra Creamy Baked Ziti. I haven't posted in quite a while because I've been away, eating delicious things like Brazilian mariscada at Muqueca in Cambridge, dim sum at Perfect Team Corporation in Flushing, and a bucketful of creamy carbonara loaded with crispy bacon cubes for breakfast (yes, breakfast) at Prune in Manhattan. Since coming back to the Bay, I've been busy preparing to teach a new course, and have been making mostly old standbys that I've already posted or that don't particularly deserve a post. But my latest rendition of Baked Ziti, based on my old recipe already featured here, might merit another posting. This time, I did a few things differently: 1. I made an enormous amount of bechamel, using an entire container (~4c) of 1% milk and copious amounts of mozzarella and parmesan.
The result was an especially creamy, cheesy finished dish. 2. 3. Pasta al Forno | Heather Likes Food. Right after giving birth to my first daughter I was bombarded with a myriad of problems resulting from the delivery and anesthesia. The baby was healthy, but I wasn’t doing so hot. My mom was coming to help, but I had a few days to get through once my hubby went back to work before she could come. So there I was, sick with a newborn and totally clueless as to how to survive. Nothing sounded good to eat, I felt like I had an elephant sitting on top of my head, and I was a human pacifier.
After one particularly long day of Gilmore Girls reruns, sporadic napping, smelling of the plague and eating nothing but microwave popcorn and pineapple juice, I got a knock on my door. You can probably guess that this pasta al forno is what was brought to me that night. Let’s make it! To the sausage add 2 cans of petite diced tomatoes a few chopped cloves a fresh garlic. Just before it’s ready to go into the pasta, you’ll stir in some fresh basil. Roll the pile of leaves into a cigar shape… Ingredients. Skillet Rigatoni: Weeknight Dinner recipe. Skillet Rigatoni: Weeknight Dinner Recipe October 29, 2012 The cooler weather finally has come to Alabama, and on Halloween it is supposed to be pretty chilly.
We have a super busy week ahead with my daughter’s dance, Halloween and my youngest son is his little league football’s Super Bowl (which means practicing almost every night). This Skillet Rigatoni Recipe is the perfect weeknight dinner recipe. It’s easy, fast and a crowd pleaser, and my kids absolutely love it. Skillet Rigatoni Prep: 15 minutes Cook: 25 minutes Yield: 4 servings 8 ounces uncooked rigatoni1 pound ground sirloin or ground turkey1 small onion, finely chopped1 (8-ounce) package sliced fresh mushrooms1/2 cup dry white wine or low-sodium beef broth1 (24 ounce) jar marinara sauce1 (14.5-ounce.) can diced tomatoes with garlic and basil, undrained2 tablespoons . chopped fresh basil1 Crushed red pepper flakes, grated Parmesan cheese (optional) 1. 2. 14 Responses to “Skillet Rigatoni: Weeknight Dinner Recipe” Angela says: [...]
Baked Pasta with Sausage and Spinach. Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family! This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you like to freeze meals ahead for the month, this freezes well after baking. To freeze, I like to cut it in portions when it's cold, then wrap them in plastic and freeze individually.
When frozen you can put them in large freezer bags and label them so you can take out as many or few pieces as you want at a time. If you don't want to make such a large amount, you can easily halve this recipe and make in a square baking dish as I did in the photo above. Spinach and Sausage Baked Pastawww.skinnytaste.comServings: 8 • Size: 1 3/4 cups • Old Points: 8 pts • Points+: 10 ptsCalories: 398 • Fat: 12.5 g • Protein: 27.5 g • Carbs: 44 g • Fiber: 6 g • Sugar: 1.5 gSodium: 636 mg (without salt) Ingredients: Baked Caprese Rigatoni. Cheese. Basil. Tomato. In that order. It’s summer and one of my favorite things about summer is basil.
My other favorite thing is the farmer’s market. Yep. My market experience here could not be more opposite. I go at 5:45am (it’s become a pit stop on my morning run, because I stand NO chance of walking that far in the heat anytime after 7am), so you can imagine what a jewel I look like: no trendy shades, no latte, no nice camera.
I secretly plug my nose as I walk through because the smells are overwhelming: raw fish, raw meat (and I mean raw, whole-animal meat), some kind of egg smell, and my own mid-run smell. Honest truth: I sorely miss my old farmer’s market. But hey. Every day feels a little more normal. Not to change the subject or anything, but I’m starting to turn into a full-blown tomato because I can’t.stop.eating.the.cheese. By now, I hope that you have not read any of this post and you have been scrolling straight down to the recipe. I don’t really hope that, but please. Serves: 8. Spaghetti Pie II Recipe. One Pot Mexican Skillet Pasta.
This Mexican-inspired pasta dish can be made in one skillet in 30 minutes or less – perfect for a busy weeknight! Oh, Monday. Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. And it comes together in less than 30 minutes, perfect for those busy weeknights! Here’s how it comes together: We’ll start off with some ground turkey, but feel free to use ground beef or ground chicken depending on your preference. Then we’ll stir in some tomato sauce and fresh made salsa. Once that heats through, go ahead and toss in some corn, beans and tomatoes. Let that come together and give it a good stir. Next comes the good stuff – cheese, cheese and some more cheese.
That’s it! This came together so beautifully in my new Elite Nonstick 3-Qt. Notes. Baked orzo with eggplant and mozzarella. Okay, I know that despite everyone being back to school, people actually showing up to the office again, like, to work, again and Labor Day being but a blip in the rearview mirror that summer isn’t really over yet — it’s hot, the days are still relatively long and, no, I will not put my sandals away. But I can’t help it. As soon as the first day of September, one of my favorite months, arrives, my brain becomes fiercely rooted in all things fall.
I grab cardigans on the way out the door. I crave soup. I have mixed feelings about traditional baked pasta dishes. And then I had to wait four months to make it because it wasn’t eggplant season yet. Next week: Eee! One year ago: Roasted Eggplant with Tomatoes and MintTwo years ago: Grape Foccacia with RosemaryThree years ago: Corn Bread SaladFour years ago: Raspberry Breakfast BarsFive years ago: Spicy Soba Noodles with Shiitakes and Hoisin Barbecue Sauce [New!]
Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi Serves 4. Baked Buffalo Chicken Pasta. Can you keep a secret? Last night I went to a karate slash pilates slash bootcamp-ish slash heart attack class. I know. Your face? Your expression you are wearing right now? I was thinking the exact same thing. But my face was red and dripping with beads of sweat. Anyway. All I could think of during this class was cheese. After flinging myself through the front door following my uncoordinated attempt at unarmed combat and eating four handfuls of peanut butter stuffed pretzels (I hear they are excellent for muscle recovery. write that down.), it dawned on me that peanut butter pretzels do not a dinner make. Then I remembered the buffalo chicken mac sitting in the fridge and decided it qualified as a post-workout recovery meal. Uh… wait a minute. This is sort of like mac and cheese. But guess what? I don’t care what you call it.
Baked Buffalo Chicken Pasta serves 4-6 1 pound pasta (I used whole wheat orecchiette) 3 boneless, skinless chicken breasts, cooked and cut into chunks 1 tablespoon flour. Weeknight Recipe: Easy Pasta Bake with Prosciutto, Tomato Sauce & Mozzarella Recipes from The Kitchn. I usually keep a variety of dried pastas on hand, but for some reason shells were all I could find in the depths of the pantry. An abundance of end-of-season heirloom tomatoes sat helpless on the counter, so I whipped up Marcella's famous sauce. Leftover mozzarella and prosciutto stared at me from the cheese drawer, the last ingredients remaining from pizza week. I threw them together in a casserole dish and apologized to my buddies in advance for the lack of culinary adventure.
Then I added an arugula salad to add to the excitement. Except that, for once, this hodgepodge pasta dish was anything but boring. In fact, it was exceptional; we all agreed that it should be in regular weeknight rotation. I tested the recipe again for my parents last night, just to make sure my hunger didn't get the best of me the first time around. Easy Pasta Bake Serves 6 - 8 Preheat oven to 350°F. Bring a large pot of generously salted water to a boil and cook shells until al dente.