BAKED PENNE WITH BROCCOLI AND THREE CHEESES
Make and share this Baked Penne With Broccoli and Three Cheeses recipe from Food.com.
Provided by lazyme
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir oil and garlic in small skillet over medium heat 1 minute; set aside.
- Cook penne in large pot of boiling salted water until almost tender, about 11 minutes.
- Add broccoli; cook 1 minute. Drain.
- Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl.
- Add pasta and broccoli; toss.
- Season with salt and pepper.
- Transfer to 11x7x2-inch glass baking dish.
- Sprinkle remaining mozzarella and Parmesan over.
- Preheat oven to 400°F
- Bake pasta uncovered until cheese melts, about 20 minutes.
- Let stand 5 minutes.
BAKED PENNE WITH CHICKEN, BROCCOLI & SMOKED MOZZARELLA RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 16
Steps:
- In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. Preheat the oven to 400°F and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1 to 2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6 to 7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.
PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA
When putting together this super easy and tasty weeknight dinner recipe, be sure to use regular tomatoes instead of cherry or grape tomatoes. Regular tomatoes will release more abundant juices as you cook them, which is needed to give this dish it's simple, no-cook sauce. You'll also want to give your pasta enough time to soak up all the juices before serving - doing so only makes it taste better!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
- Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
- Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams
BAKED PENNE WITH BROCCOLI AND SMOKED MOZZARELLA
Adapted to our tastes from Mel's Kitchen Cafe. Delicious, and freezes wonderfully! I've included freezing instructions at the end. The preparation time can vary - I've seen comments on the original recipe where people took a full hour to assemble, but after making this a few times I've done it in about 25 minutes easily.
Provided by RSL5709
Categories Chicken
Time 45m
Yield 1 9x13 pan, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions.
- During last 2 minutes, add broccoli to pot and blanch while pasta finishes cooking.
- Drain all and set aside.
- Wipe pot dry and add olive oil. Saute onion until translucent, then add garlic and cook for a minute or so until fragrant.
- Stir in flour to make a roux.
- Slowly add chicken broth, whisking to prevent lumps, and cook until thick.
- Add cream and bring to simmer to thicken.
- Add chicken and mozzarella and stir until cheese melts.
- Add pasta and broccoli, then stir to combine.
- Transfer to 9x13 baking dish.
- Toss crushed crackers with melted butter.
- Top casserole with cracker crumbs.
- Bake about 20 minutes, until browned and bubbly.
- To freeze: assemble casserole but do NOT top with cracker crumbs. Wrap for freezing, label, then tape cracker crumbs (in a plastic bag) to the outside of the package. Freeze. When ready to bake, thaw, top with crumbs, and bake at 400 for approximately 30 minutes.
Nutrition Facts : Calories 420.3, Fat 21.4, SaturatedFat 10, Cholesterol 70.1, Sodium 386.3, Carbohydrate 40.9, Fiber 4.2, Sugar 1.5, Protein 18
SMOKED MOZZARELLA AND PENNE SALAD
From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!
Provided by drbecca26
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the dressing ingredients in food processor or blender until smooth.
- Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
- In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
- Toss the salad with the dressing then serve.
Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2
BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
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- Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.
- Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
- Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.
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