TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
CREAMY PESTO-CHICKEN CASSEROLE
Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
- Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 520, Carbohydrate 43 g, Cholesterol 110 mg, Fiber 2 g, Protein 42 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg
BAKED PENNE PASTA CASSEROLE
This recipe is so yummy with A LOT of shredded cheese on top. I'm the "add a dash of this or that" kind of cook, so the measurements on the spices are VERY approximate. You can also add more or less mushrooms to your liking. This is my favorite dish at the moment to make and eat!
Provided by jusme
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 356.2, Fat 16.6, SaturatedFat 7.2, Cholesterol 47.8, Sodium 506.6, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 18.5
PESTO-CHICKEN PENNE CASSEROLES
Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! -Laura Kayser, Ankeny, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.
Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.
CREAMY PESTO CHICKEN CASSEROLE
This Creamy Pesto Chicken Casserole is a huge crowd pleaser and a delicious one dish meal! The delicious pesto flavor envelopes the chicken and rice and is made over the top delicious by the creaminess. This is a perfect easy dinner idea and will easily feed a crowd. Leftovers reheat perfectly to eat for lunches throughout the week.
Provided by Kimber
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚F.
- Combine the cream cheese, pesto and chicken broth in a bowl and whisk until smooth. Stir in the rice and then pour the entire mixture into a large casserole dish.
- Trim the chicken, then cut it into roughly even pieces around 2 inches each. Place the chicken pieces evenly over the top of the rice mixture and gently push down until just covered in the liquid. Sprinkle the top of the casserole with the mozzarella cheese.
- Bake for 50-60 minutes or until the chicken is cooked through, and the rice is tender and has soaked up all of the liquid. Enjoy!
Nutrition Facts : Calories 439 kcal, Carbohydrate 34 g, Protein 30 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 99 mg, Sodium 614 mg, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
PESTO CHICKEN PENNE CASSEROLE
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Provided by Lindalou
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g
BAKED PASTA CASSEROLE
Really easy and filling recipe. Serve with a tossed salad and garlic bread.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.
- Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 53.8 g, Cholesterol 111.2 mg, Fat 37.4 g, Fiber 5.1 g, Protein 29.5 g, SaturatedFat 19.9 g, Sodium 958.3 mg, Sugar 13.9 g
CREAMY PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams
BAKED TORTELLINI
This Baked Tortellini is an easy and delicious dinner idea for your family.
Provided by April Woods
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open.
- Pour into a casserole dish and press down evenly.
- Top with mozzarella cheese and bake at 425 degrees for about 7 - 10 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil and ENJOY!
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
PESTO CHICKEN CASSEROLE
This rich and creamy pesto chicken casserole can be prepared in just 20 minutes for an easy weeknight dinner. Simple enough for a weeknight, but festive enough to serve for the holidays.
Provided by Tiffany Dahle
Categories Pasta
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Set a large pot of water over high heat and bring to a boil. Cook the penne pasta for 2 minutes less than the shortest time listed on the package. Drain and set aside.
- Meanwhile, add the chicken, spinach, drained tomatoes, and mozzarella cheese to a very large mixing bowl. Pour the Alfredo sauce, pesto, and milk over the top and stir gently to combine.
- In a small mixing bowl, add the bread crumbs, parmesan cheese, and olive oil. Stir together with a fork until everything is evenly combined and the bread crumbs are coated in oil. Set aside.
- Add the drained pasta to the mixing bowl and gently stir together with the chicken mixture until everything is evenly coated in sauce.
- Pour the chicken mixture into the prepared baking dish and smooth out to an even layer. Sprinkle the reserved bread crumb mixture evenly over the top.
- Bake for 30 - 35 minutes, or until everything is bubbly hot and the bread crumbs are toasted.
EASY BAKED PESTO PASTA
This Easy Baked Pesto Pasta is a delicious and cozy weeknight dinner. Penne pasta is tossed with broccoli, mushrooms, and homemade hemp seed pesto, then topped with freshly grated parmesan and baked till the cheese gets browned and crisp. A delicious vegetarian option that can be made gluten-free or vegan!
Provided by Carrie Walder
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil for the pasta. Chop broccoli into small florets and slice mushrooms thinly. Set aside.
- Cook the pasta according to package instructions, being sure not to overcook (al dente is preferable for baked pasta).
- While the pasta cooks, heat up a large pan over medium with a bit of olive oil. Sauté the broccoli and mushrooms with salt + pepper, for about 7-10 minutes.
- Preheat your oven to a broil.
- While both the pasta and veggies are cooking, make the pesto. Simply add all pesto ingredients to a food processor or high-speed blender and pulse until a sauce forms. If needed, you can add a splash of water until pesto reaches your desired consistency.
- Once all the ingredients are cooked, drain the pasta and remove veggies from heat. Add cooked pasta and veggies to a large baking or casserole dish. Stir in pesto, making sure to combine all ingredients well. Adjust seasonings to taste.
- Sprinkle the top of the pasta with freshly grated parmesan (I like using parmigiano reggiano) and additional hemp seeds. Place the casserole dish under the broiler for about 5-7 minutes, or until the top of the pasta is lightly browned.
- Remove from oven and enjoy immediately!
PESTO PASTA BAKE
Pesto pasta bake is the perfect Meatless Monday recipe that the whole family will love. An easy 30 minute dinner recipe.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- In a large bowl, toss together cooked pasta and pesto sauce.
- Add pasta to a 9x13 casserole pan.
- Layer spinach over the pasta and add dollops of ricotta cheese over the pasta. Top with shredded cheese.
- Bake for 20 minutes or until cheese is melted.
- Garnish with diced tomatoes if desired.
- Serve warm.
Nutrition Facts : Calories 336 kcal, Carbohydrate 16 g, Protein 15 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 47 mg, Sodium 529 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TUNA AND PESTO PASTA BAKE
Make and share this Tuna and Pesto Pasta Bake recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
- Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
Nutrition Facts : Calories 765.8, Fat 17.6, SaturatedFat 4.9, Cholesterol 47, Sodium 486.7, Carbohydrate 114.2, Fiber 17.9, Sugar 3.3, Protein 41.3
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HEALTHY BAKED PESTO RIGATONI RECIPE - PINCH OF YUM
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Reviews 33Calories 363 per servingCategory Dinner
- Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
- While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
- Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
PESTO ALFREDO CHICKEN CASSEROLE - THE RECIPE CRITIC
From therecipecritic.com
Reviews 11Category Dinner, Main CourseCuisine Italian AmericanTotal Time 50 mins
- Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
- To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
- Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
PESTO PASTA BAKE WITH SUN DRIED TOMATOES - THE LAST …
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5/5 (12)Total Time 45 minsCategory DinnerCalories 466 per serving
- Preheat the oven to 180 degrees C / 356F. I use a fan assisted electric oven, please adjust the temperature to your own oven.
- Bring a large saucepan of water with a pinch of salt to the boil. Add the pasta and cook until it is al dente.
- While the pasta is cooking make the spinach pesto. Add the spinach, Italian hard cheese, basil, garlic and pine nuts to a food processor. Blitz until the mix is quite stiff then slowly pour in the oil while the blade is still going. Keep mixing until everything is combined. Now add the lemon juice, salt and pepper.Set aside until the pasta is ready.
- Drain the pasta reserving a cup of the cooking water. Tip the pasta into a large casserole dish. Add the water to the pesto, stir until the water is incorporated.
GIADA DE LAURENTIIS' BAKED PESTO PASTA CASSEROLE
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3.7/5 (133)Category EntréesAuthor Giada De LaurentiisTotal Time 1 hr 15 mins
- Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook for 10-12 minutes or until al dente. Drain well reserving 1 cup pasta water.
- In a large skillet heat the olive oil over medium high heat. Add the shallots and cook for 1 minute or until fragrant and soft. Add the turkey and cook, breaking it apart with a wooden spoon until the meat is cooked through and beginning to brown. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a large bowl toss together the cooked pasta and the pesto loosening with the pasta water as needed to coat the pasta. Spoon half of the pesto pasta on the bottom of the pan. Spoon the cooked turkey over the first layer of pasta. Sprinkle half of the Parmesan cheese over the turkey. Repeat layering with the remaining pesto pasta. Top with the marinara and remaining cheese. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
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- Preheat the oven to 375°F/190°C/Gas Mark 5 (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
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Estimated Reading Time 3 mins
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5/5 (9)Estimated Reading Time 2 mins
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5/5 (13)Category MainCuisine AmericanTotal Time 45 mins
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