Baked Pasta With Cream And Parmigiano Reggiano Food
BAKED PASTA WITH CREAM & PARMIGIANO REGGIANO
This dish is essentially a baked version of fettuccine alfredo; you can't help but notice the similarity when you take the first bite.
Provided by Johanne Killeen
Categories Main Course
Yield four as a main course.
Number Of Ingredients 5
Steps:
- Heat the oven to 500°F. In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 tsp. salt, and white pepper to taste. In a hot oven, the heavy cream in this recipe reduces and thickens while the Parmesan melts for an alfredo-like baked pasta.
- When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well. Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter. Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : ServingSize four as a main course., Calories 610 kcal, Fat 360 kcal, SaturatedFat 25 g, TransFat 40 g, Carbohydrate 45 g, Fiber 2 g, Protein 18 g, Cholesterol 135 mg, Sodium 910 mg, UnsaturatedFat 14 g
EASY PARMESAN PASTA WITH BUTTER AND PEPPER
The Ultimate Parmesan Pasta! Strong, salty and buttery cheese with perfectly cooked al dente ribbons of pasta. Ready in 15 mins!
Provided by Emily Kemp
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and boil according to packet instructions until al dente. Meanwhile, grate the parmesan with a fork to resemble large crumbs (it doesn't matter if there are some larger crumbs)
- Add the butter and olive oil to a large bowl. Once the pasta is cooked transfer it from the boiling water with a spaghetti spoon to the bowl draining off any excess water.
- Toss the pasta in the butter and olive oil until it's completely coated and the butter has melted. Leave the pasta to cool for 30 seconds to 1 minute then add the parmesan. Toss the pasta until evenly coated add a pinch of black pepper and serve.
Nutrition Facts : Calories 484 kcal, Carbohydrate 70 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 419 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO
from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.
Provided by jenpalombi
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
- When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
- Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
- Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : Calories 607.9, Fat 40, SaturatedFat 24.7, Cholesterol 132.6, Sodium 395.3, Carbohydrate 45.4, Fiber 1.8, Sugar 1.1, Protein 17.1
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