Beefed Up Italian Style Pasta Bake Food

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

ITALIAN PASTA AND BEEF BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
• Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
• Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

ITALIAN GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 2-quart baking dish; set aside.
• In a large pot of well-salted water, cook the pasta according to the package directions for 1 minute less than al dente. Drain.
• While the pasta cooks, brown the beef and onion in a large skillet over medium heat until the meat is no longer pink, about 5-7 minutes. Add the garlic; cook for 1 more minute. Drain off excess fat.
• Stir in marinara, diced tomatoes, and Italian seasoning.
• Add the cooked, drained pasta to the beef mixture. Taste and season with kosher salt and ground black pepper. Transfer to the prepared baking dish.
• Sprinkle shredded cheese on top.
• Microwave the butter in a medium microwaveable bowl on high until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole.
• Bake, uncovered, for about 25 minutes, or until the topping is golden brown and the inside of the casserole is heated through.

STUFFED ITALIAN ANTIPASTO

Steps:

• Cut a 6 inch diameter hole in the top of the bread and reserve top. Remove all but a 3/4 inch shell of the inside of the bread (save inside of bread for another use, like feeding the ducks at the park!) Begin assembling the stuffed sandwhich: Divide the provalone cheese into thirds. Place one third along the bottom and sides of the inside of the bread. Next, place half of the salami, half of the hot cappicola, half of the proscuitto, and half of the sopressata. Top with half of the roasted peppers and half of the marinated artichoke. Top with another third of provalone cheese. Repeat layering with the rest of the meats in the same order and then the rest of the roasted peppers and artichokes. Finish up with the last of the provalone. Make the dressing: Mix the garlic, oregano, salt & pepper into the balsamic vinegar and slowly whisk in the extra virgin olive oil until the dressing emulsifies somewhat. Immediately pour dressing over the top of the sandwich and then tilt sandwich back and forth to allow dressing to cover the meats and settle around the inside of the bread. Place top of bread back on the sandwich, wrap the entire sandwich tightly in double thickness of aluminum foil and place in refrigerator overnight for the bread to soak up the dressing and for the flavors to develop. When ready to serve, slice like a pie into 8 slices.

CHEESY ITALIAN BEEF BAKE

Steps:

• Heat oven to 375°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in pasta sauce.
• Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 teaspoon of the Italian seasoning in small bowl until smooth and creamy.
• Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.
• Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef mixture.
• Bake uncovered 30 to 35 minutes or until light golden brown. Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 teaspoon Italian seasoning. Bake 5 minutes longer. Let stand at least 10 minutes before cutting.

ITALIAN BAKED PASTA

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

ITALIAN BEEF PASTA BAKE

Steps:

• Cook macaroni according to directions. Preheat oven to 180 degrees Celsius
• Spray a frypan lightly with cooking oil spray and cook the onion and garlic until soft. Add mince beef and cook until well browned.
• Add the can of tomatoes, tomato paste, brown sugar, paprika, herbs, salt and pepper to taste.
• Add cooked macaroni to sauce and stir through. You can adjust the amount of pasta according to how you like it.
• Pour into greased casserole dish and top with grated cheese and bake in the oven for about 15 mins until the cheese is melted.