Artichoke Baked Ziti Food

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH

Steps:

• In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
• In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
• Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
• Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

CREAMY ARTICHOKE BAKED PASTA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

BAKED ZITI PROVENCAL

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprig and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the ricotta. Season with salt and pepper.
• Cook the ziti in the water until very al dente, about 2 minutes less than the package directions specifies. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, the chopped basil, artichokes, peppers, olives, the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the provolone and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

SPINACH AND ARTICHOKE BAKED ZITI

Steps:

• Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Reserve 1/4 cup of the pasta water then drain.
• While the pasta cooks, warm the marinara sauce in a saucepan over medium heat.
• In a small bowl, stir basil pesto and the sour cream together until well blended.
• Add the cooked pasta to a large bowl with the spinach, artichokes, warmed marinara, and the reserved pasta water. Toss until the spinach has wilted and everything is well combined.
• Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese.
• Top with the remaining pasta, lightly press everything down into the baking dish, and then scatter remaining mozzarella cheese on top.
• Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling, about 30 minutes. Let stand 10 minutes before serving.

10 BEST WAYS TO USE RIGATONI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rigatoni recipe in 30 minutes or less!

SCUDERI KIDS' FAST, FAKE-BAKED ZITI

Steps:

• Put pasta water on to boil.
• In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
• Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
• While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
• Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
• 3/4 pound, 4 to 5 cups, baby spinach, packed
• 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
• 1 clove garlic, finely chopped
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1/4 to 1/3 cup extra-virgin olive oil
• Salt and pepper
• A handful shredded Parmigiano-Reggiano
• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

DAIRY-FREE BAKED ZITI (GLUTEN-FREE)

Steps:

• Place the raw cashews in a bowl. Cover with boiling water (the 1 cup of water will be used later, just use enough boiling water to cover the cashews) and let sit for 30 minutes. You can make the pasta and tomato-meat sauce in the meantime.
• Preheat the oven to 350F. Cook the pasta according to package instructions - but subtract a minute or so from the boil time so the pasta is al dente.
• In a large skillet, add 1 tablespoon olive oil along with the Italian sausage and onion. Cook, breaking up into small pieces until browned and cooked through, about 6-8 minutes. Add the garlic, Italian seasoning, red pepper flakes, marinara sauce and diced tomatoes. Cook until heated through for another 5 minutes or so. Remove from heat and set aside.
• Drain the cashews and place in a high-speed blender. Add 1 cup of fresh water along with the olive oil, lemon juice, and salt. Blend until completely smooth. Add the eggs and blend until smooth. (The sauce will look very liquidy and runny but will set up in the oven.)
• Add a scoop of the tomato-meat sauce to the bottom of a 9x13 pan. Spread out evenly. Mix the pasta with 1/3 of the remaining tomato-meat sauce. Pour half of the pasta into the pan. Drizzle over half of the cashew sauce followed by another 1/3 of the sauce mixture. Add the remaining pasta followed by the rest of the cashew sauce and tomato-meat sauce.
• Bake for 25-30 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!