Recipes for "baked pasta"

Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.

Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.

Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.

Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

Bake in preheated oven for 30 minutes, or until bubbly.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.

Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.

To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.

Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Preheat the oven to 400 degrees F (200 degrees c) and brush a 7x9 baking dish with olive oil.

Make the White Miso Sauce: In a high-speed blender, puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and salt until smooth.

Make the pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil so that it doesn’t get clumpy.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add Brussels sprouts and cook, stirring occasionally until browned and beginning to soften, 5 to 7 minutes. Remove from heat, pour in white wine (or water). Stir to scrape up any bits that have stuck to the bottom of the pan.

Add pasta, scallions, and white miso sauce. Stir to coat, then transfer to the baking dish. Top with panko bread crumbs, hemp seeds, a few pinches of salt, and drizzle the top with olive oil.

Bake, covered, until the Brussels sprouts are fully tender and the dish is warmed through, about 15 minutes.

Remove from the oven, top with fresh herbs and serve.

Preheat the oven to 400 degrees F (200 degrees C).

Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.

Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.

Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.

Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

Preheat the oven to 400 degrees F (200 degrees C).

Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.

Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.

Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.

Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

Put a large pot of water on the stove on high heat. Add salt to the water, about 2 tablespoons of salt for 4 quarts of water. While the pasta water is heating, continue with the next steps.

Break up the sausage into clumps into a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking the sausage into smaller pieces as it cooks. The slow cooking will help render the fat. Cook until the sausage is cooked through, no longer pink anywhere.

Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)

Simply Recipes / Cambrea Gordon

Add the chopped onions and mushrooms to the pan. Increase the heat to medium high. Cook, stirring frequently, until the onions become translucent and the mushrooms have given up some of their liquid.

Add the minced garlic and red chili pepper flakes, and cook a minute more.

Simply Recipes / Cambrea Gordon

Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. Add the sausage back to the pan. Add the Italian seasoning and chopped parsley.

Bring to a simmer and reduce the heat to a very low simmer on the lowest setting on your stovetop. Cook for 10 to 15 minutes or so while you make the pasta.

Simply Recipes / Cambrea Gordon

By this time your pasta water should be boiling. Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, al dente.

Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water.

Place the cooled pasta in a large bowl. Toss with olive oil, then the Parmesan, then 2 beaten eggs. It's easiest to do this with your (clean) hands.

Simply Recipes / Cambrea Gordon

Preheat your oven to 350°F. Rub the inside of a 9x13 inch casserole dish (a Pyrex dish works great) with olive oil.

Spread 1 cup of the sauce over the bottom of the casserole dish.

Place half of the pasta in an even layer in the casserole dish. Cover with half of the sauce.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Dot the sauce with all of the ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer.

Layer again with the remaining pasta, the remaining sauce, and the remaining mozzarella.

Simply Recipes / Cambrea Gordon

Cover with foil and bake for 40 minutes at 350°F. Remove the foil and bake an additional 20 minutes uncovered. Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Cambrea Gordon

Add the eggplant, onion, bell pepper, and tomatoes to a half-sheet pan.

In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, honey, tomato paste, salt, pepper, and chili flakes. Pour the mixture over the vegetables and carefully mix until everything is coated. Spread evenly on the pan (some overlap is OK).

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Roast the vegetables until mostly tender, 50 minutes.

While they’re baking, in the same small bowl as before, add 2 tablespoons olive oil, the garlic, green olives, and capers. Set aside.

Simply Recipes / Mihaela Kozaric Sebrek

Remove the pan from the oven and pour the garlic, green olives, and capers onto the vegetables. Use a spatula to mix everything and spread it back out on the pan.

Put it back in the oven to bake until the vegetables are brown on the edges and the garlic is softened, another 15 to 20 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

In the meantime, cook the pasta in salted water until al dente according to the instructions. Reserve 1/2 cup of pasta water and drain (but do not rinse). Add the cooked pasta back to the pot.

Simply Recipes / Mihaela Kozaric Sebrek

Once the vegetables are done baking, scrape everything from the sheet pan into the pasta pot. Add the reserved pasta water, the remaining 2 tablespoons of white vinegar (optional, for a tarter flavor), and the fresh basil. Stir to combine and season with salt and pepper to taste.

Store leftover pasta in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating gently.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek