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. 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. 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. 2. 3.
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.
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”
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.
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. 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. 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. 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. 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. Easy Pasta Bake Serves 6 - 8 1 (16 ounce) package pasta shells, or similar shape4 ounces prosciutto or pancetta3 cups good-quality tomato sauce, I prefer this or Rao's1 (8 ounce) ball fresh mozzarella, chopped or pulled into bite-size pieces2 cups shredded mozzarella cheese, divided1/2 cup freshly grated Parmesan cheeseKosher salt and freshly ground black pepper, to taste.