Baked Penne Bolognese Casserole Food

BAKED PENNE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

EASY DOUBLE CHEESE BAKED PENNE

Steps:

• Heat oven to 350°F. In 5-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in cooked pasta, salt, pepper and pasta sauce.
• In medium bowl, mix ricotta cheese, egg and 3/4 cup of the mozzarella cheese. Spray 13x9-inch baking dish with cooking spray.
• Spoon half of pasta mixture (about 3 1/2 cups) into bottom of baking dish. Spoon ricotta mixture evenly over pasta mixture in baking dish. Top with remaining pasta mixture; sprinkle with remaining 1 1/4 cups cheese.
• Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
• To Make Ahead: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic. Bake 50 to 60 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing): Heat oven to 350°F. Remove plastic. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot (165°F) and cheese is melted.

EASY BAKED PENNE

Steps:

• Preheat oven to 375°F.
• Cook pasta according to package directions then drain well.
• In a bowl or in the pasta pan, stir together pasta sauce, cottage cheese, sour cream, and garlic. Stir in pasta, then stir in 2 cups of shredded cheese.
• Spread pasta in a 9x13" baking dish. Sprinkle the remaining 2 cups cheese on top.
• Bake for 15-25 minutes or until the pasta is hot all the way through and cheese is melted. Serve hot. Store in an airtight container for up to 3 days.

BAKED BOLOGNESE

Steps:

• For the tomato sauce:
• Preheat oven to 350 degrees F.
• Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
• For the bechamel:
• In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

BAKED PENNE PASTA CASSEROLE

Steps:

• Cook penne according to package directions until almost cooked. Preheat oven to 350*.
• In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
• Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
• Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
• Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

BAKED PENNE WITH ITALIAN SAUSAGE

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.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

PENNE WITH SAUSAGE & EGGPLANT BOLOGNESE

Steps:

• Position rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.
• Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.
• Cook sausage in a large ovenproof skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.
• Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.
• Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.

MARY BERRY'S BOLOGNESE BAKE

Steps:

• Heat the oil in a deep frying pan. Add the onions and celery and sweat over a high heat for about 3 minutes, until they are soft and translucent. .
• Add the mince and brown quickly, breaking it up with a wooden spoon
• Add the garlic and tomato purée and stir to combine.
• Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly (if using)
• Stir to combine and season with salt and pepper.
• Cover with a lid and reduce the heat to a low simmer and let the sauce simmer for 30-35 minutes.
• Meanwhile, 10 minutes before the sauce is ready, melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat.
• Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid.
• Add the mushrooms and the thyme to the mince and stir well.
• Take off the heat
• Preheat the oven to 160°C/140°C/320°F/ fan/Gas 3
• Place the pasta into a pot of boiling salted water and cook as per the packet instructions. Check about 2 minutes before the package cooking time to see if it is cooked. you should be looking to keep it al dente (cooked but firm to the bite)
• The pasta will cook more in the oven so keep it undercooked rather than overcooked
• Drain well into a colander and quickly flash under cold water
• Stir the pasta into the mince, then taste to check the seasoning.
• Spoon everything into the ovenproof casserole dish. Top all over with both cheeses and bake in the oven for 25-30 minutes until golden and bubbling around the edges.
• Serve with a nice crisp green salad

BOLOGNESE PASTA BAKE

Steps:

• Pre-heat the oven to 200ºc.
• Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
• Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
• Add the remaining pasta and top with the rest of the cheese.
• Place in the oven and bake until bubbling and the top is golden.
• Remove from the oven and allow to rest for 10 minutes before serving.

BAKED PENNE BOLOGNESE CASSEROLE

Steps:

• PREHEAT oven to 350°F.
• COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in tomato paste, water, milk, wine, bouillon and Italian herb seasoning; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
• LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
• BAKE for 20 to 25 minutes or until heated through.

MILLION DOLLAR BAKED PENNE

Steps:

• Cook pasta in salted water according to package directions just until al dente - don't overcook! Strain and rinse with cold water.
• In a Dutch oven, brown ground beef, sausage and onion over medium heat. Add garlic and cook 30 more seconds. Drain grease. Add all remaining Sauce ingredients and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
• Meanwhile preheat oven to 350 degrees F. When oven reaches full temperate, mix cooked pasta with Sauce. (We wait to mix so the pasta doesn't continue to cook in the sauce.)
• In a 9x13 pan, layer evenly: 1/2 the pasta, 1/2 mozzarella, all provolone, all sour cream, remaining pasta, remaining mozzarella and top with Parmesan.
• Bake uncovered for 30 minutes or until cheese is melted. Broil until cheese is golden. Garnish with fresh parsley if desired.

BAKED PENNE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
• Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
• In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
• Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
• Bake, uncovered, for 30 minutes (or until hot and bubbly).

PENNE BOLOGNESE CASSEROLE

Steps:

• TO FREEZE: 1. Heat a large skillet on medium- high. Add beef and cook, breaking up with a spatula, until browned and cooked through, about 8 minutes. Drain beef and transfer to a plate. 2. To skillet, heat oil on medium- high. Add onion, carrot and celery; sauté until tender, about 4 minutes. Add tomato paste and garlic; cook, stirring constantly, until fragrant, 45 seconds. Add broth and bring to a simmer, scraping up browned bits. Add tomatoes, Italian seasoning and bay leaf. Return beef to skillet, stir and bring to a simmer. Reduce heat to low, cover and simmer 15 minutes. Discard bay leaf; season with salt, pepper and red pepper flakes. 3. Meanwhile, boil pasta until just underdone, 4 to 5 minutes. Drain; rinse with cool water and drain again. 4. Pour pasta into an oven-safe 9 x 13-inch glass baking dish. Stir in 3 cups tomato sauce-beef mixture. Top pasta with dollops of cottage cheese. Spoon remaining tomato sauce-beef mixture over top; sprinkle with mozzarella. Cover and refrigerate until completely cool, 1 hour. Wrap dish in foil. Freeze up to 3 months. TO COOK: 5. Preheat oven to 375°F. As oven warms, let frozen pasta sit at room temperature for 30 minutes. (NOTE: Going directly from freezer to oven may cause some glass baking dishes to shatter from heat shock.) Bake, covered, until bubbling and heated to an internal temperature of 165°F, about 1 hour. Remove foil and bake until top is golden brown in places, 5 to 10 minutes.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.