Bow Ties With Roasted Eggplant And Three Cheeses Food

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BOW TIES WITH ROASTED EGGPLANT AND THREE CHEESES



Bow Ties With Roasted Eggplant and Three Cheeses image

Make and share this Bow Ties With Roasted Eggplant and Three Cheeses recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 cloves garlic, peeled
1 medium red pepper
1 small eggplant, cut lengthwise in half (about 1 1/4 lbs)
2 teaspoons olive oil
12 ounces bow tie pasta
4 sun-dried tomatoes
4 ounces mozzarella cheese, but into 1/2 inch dice
1/2 cup heavy cream or 1/2 cup whipping cream
10 medium basil leaves, thinly sliced
1 cup grated parmesan cheese
1/2 cup ricotta cheese

Steps:

  • Heat covered 4 qt saucepan of salted water to boiling.
  • Preheat broiler.
  • Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
  • Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
  • Cook pasta in boiling water.
  • While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
  • Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.

Nutrition Facts : Calories 748.2, Fat 35, SaturatedFat 18.9, Cholesterol 172.7, Sodium 661.8, Carbohydrate 75.7, Fiber 8.5, Sugar 7.5, Protein 34.3

FOUR-CHEESE BOW TIES



Four-Cheese Bow Ties image

With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.-Mary Farney, Normal, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 package (16 ounces) bow tie pasta
2 cans (14-1/2 ounces each) diced tomatoes
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded part-skim mozzarella cheese
1-1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue cheese
1/2 cup minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 484mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

BOW TIES WITH ROASTED EGGPLANT AND THREE CHEESES RECIPE - FOOD.COM



Bow Ties With Roasted Eggplant and Three Cheeses Recipe - Food.com image

This is so good. I made it for dinner last night and I'm still drooling!!!!

Provided by @MakeItYours

Number Of Ingredients 11

2 cloves garlic, peeled
1 medium red pepper
1 small eggplant, cut lengthwise in half (about 1 1/4 lbs)
2 teaspoons olive oil
12 ounces bow tie pasta
4 sun-dried tomatoes
4 ounces mozzarella cheese, but into 1/2 inch dice
1/2 cup heavy cream or 1/2 cup whipping cream
10 medium basil leaves, thinly sliced
1 cup grated parmesan cheese
1/2 cup ricotta cheese

Steps:

  • Heat covered 4 qt saucepan of salted water to boiling.
  • Preheat broiler.
  • Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
  • Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
  • Cook pasta in boiling water.
  • While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
  • Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.

BOW TIE PASTA WITH FETA CHEESE



Bow Tie Pasta With Feta Cheese image

I got this recipe from a fellow pampered chef consultant. I can't wait to try it! Note: This recipe was modified from one on Allrecipes.com

Provided by Tinat51796

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package bow tie pasta, you can also use 16 ounces of angel hair pasta
1/4 cup olive oil
4 garlic cloves, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package feta cheese with dried basil and tomato, crumbled
1 cup grated parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
  • Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 616.9, Fat 25.1, SaturatedFat 7.3, Cholesterol 93.8, Sodium 853.4, Carbohydrate 75.2, Fiber 5.7, Sugar 10, Protein 25.1

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