Baked Pasta Florentine Food

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FIORENTINA BAKED PASTA



Fiorentina baked pasta image

A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 6

300g pasta (we used penne)
1 tbsp olive oil
500g chestnut mushroom , halved or quartered if large
2 garlic cloves , chopped
350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated

Steps:

  • Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
  • Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Nutrition Facts : Calories 566 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.98 milligram of sodium

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

FLORENTINE SPAGHETTI BAKE



Florentine Spaghetti Bake image

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

FLORENTINE PASTA BAKE



Florentine Pasta Bake image

Make and share this Florentine Pasta Bake recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb fusilli, cooked according to package directions
1 (16 ounce) jar creamy garlic alfredo sauce
1 (10 ounce) package spinach (microwaved or steamed)
1 cup diced bell pepper (red or green)
1 1/2 cups parmesan cheese or 1 1/2 cups asiago cheese
1/2 cup white wine or 1/2 cup chicken broth

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese.
  • Pour wine into pasta sauce jar; close lid tightly and shake vigorously.
  • Pour over pasta ingredients and mix until well blended.
  • Spoon mixture into a greased 3-quart baking dish; top with remaining cheese.
  • Bake 35 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 421.6, Fat 8.5, SaturatedFat 4.6, Cholesterol 22, Sodium 425.9, Carbohydrate 61.1, Fiber 3.9, Sugar 3.2, Protein 21.1

PASTA FLORENTINE



Pasta Florentine image

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

BAKED PENNE FLORENTINE



Baked Penne Florentine image

This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 cups whole wheat penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup coarsely chopped fresh baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

Steps:

  • Heat oven to 350ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
  • Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
  • Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g

TOMATO FLORENTINE PASTA BAKE



Tomato Florentine Pasta Bake image

Full of health-promoting antioxidants, this baked pasta dish delivers all the flavors of lasagna in less than half the preparation and baking time. Serve it with crusty sourdough rolls and a tossed green salad. From the McCormick website.

Provided by Pinay0618

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 lb ground turkey
1/2 cup finely chopped onion
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup water
2 teaspoons oregano
2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2 cups uncooked penne pasta
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 cups part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Heat oven to 375°F Cook turkey and onion in large nonstick skillet on medium heat until meat is no longer pink. Stir in tomato sauce, tomato paste, water, oregano, sugar, cinnamon, garlic powder and red pepper. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  • Meanwhile, cook pasta as directed on package; drain well. Stir pasta and well-drained spinach into sauce until well mixed. Spread 1/2 of the pasta mixture in 11x7-inch baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.
  • Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 387.8, Fat 12.4, SaturatedFat 6.1, Cholesterol 61, Sodium 866.4, Carbohydrate 47.3, Fiber 8, Sugar 9.4, Protein 25

BAKED PENNE FLORENTINE



Baked Penne Florentine image

I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!

Provided by Chef Argyle

Categories     Penne

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 (24 ounce) jar tomato sauce (I prefer Barilla)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (9 ounce) bag spinach
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 minced garlic cloves
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 350°F.
  • Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
  • Cook pasta according to "al dente" directions on box.
  • While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
  • In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
  • When pasta has finished cooking, drain and add to the cheese mixture.
  • Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.

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