CHEESY VEGGIE BAKED PASTA
Add carrot, zucchini and spinach to this pasta dish loaded with mozzarella and fontina.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables.
- Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
CHEESY FOUR-MEAT BAKED PASTA
Beef, bacon, ham and sausage team up with mozzarella, provolone and Parmesan in this meat-and-cheese-packed pasta bake.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
CHEESY PASTA BAKE
Just as fast as a boxed mix but much healthier and yummier! Very popular here in TX where we like to add a little crushed red pepper or cayenne to it. Very Italian in flavor.
Provided by Mamas Kitchen Hope
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sauce, meat, parmesan, mushrooms and pasta in a greased or sprayed 9x13 pan.
- Top with mozzarella and bake at 375F for 30 minutes.
Nutrition Facts : Calories 991.6, Fat 32.6, SaturatedFat 13.2, Cholesterol 145.5, Sodium 1706.7, Carbohydrate 114, Fiber 4.9, Sugar 22.5, Protein 57.5
CHEESY PASTA BAKE
Enjoy comfort food at its most delicious with this Cheesy Pasta Bake recipe. With cheddar, mushrooms, bacon & spaghetti, this Cheesy Pasta Bake is amazing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 2 cups each
Number Of Ingredients 8
Steps:
- Heat oven 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
- Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 550, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
CHEESY PASTA BAKE
Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver Cauliflower
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven 180°C/350°F/gas 4.
- Break the cauliflower and broccoli into florets.
- Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
- Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
- Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
- Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
- Transfer to a large, deep baking tray (60x40cm).
- Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
- Bake for 10 minutes or until golden and bubbling.
Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre
CHEDDAR CHEESY PASTA BAKE
Make and share this Cheddar Cheesy Pasta Bake recipe from Food.com.
Provided by LMillerRN
Categories Penne
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven over medium heat; whisk in flour until smooth.
- Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened.
- Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts.
- Add pasta, tossing to coat.
- Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake at 350° for 5 minutes or until cheese melts.
Nutrition Facts : Calories 617.2, Fat 31.7, SaturatedFat 19.6, Cholesterol 98, Sodium 845, Carbohydrate 51.3, Fiber 2, Sugar 2, Protein 30.9
EASY CHEESY PASTA BAKE
Delicious yet so Easy Cheesy Pasta Bake, the perfect homemade family meal. Crispy melted cheese on top of creamy cheesy pasta, so good! Choose your desired cheese strength medium or mature cheese can be used. Parmesean can be used for extra strength on top. Any pasta shape can be used. Why not get the kids cooking in the kitchen with you?
Provided by Luke and Kay - Flawless Food
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C / 350°F.Cook pasta to packet instructions. Meanwhile, prepare the cheese sauce.
- Melt butter in a pan, add the flour stir for 2 mins until smooth.
- Gradually add milk 100ml( ½ cup) at a time whisking until smooth before adding the next 100 ml.Once all milk added, bring to boil then lower to simmer. Add salt & pepper and stir for 5 minutes.
- Turn heat off and add grated cheese stir through until melted.
- Drain & add cooked pasta to the cheese sauce, stir through.
- Top with more grated cheese. Pop in the oven for 20 minutes, until cheese has melted and is just starting to turn golden.
Nutrition Facts : Calories 597 kcal, Carbohydrate 69 g, Protein 25 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 70 mg, Sodium 373 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHEESY BEEF AND PASTA CASSEROLE
Hearty comfort food that's EASY and IRRESISTIBLE!! Cheesy pasta and ground beef coated in marinara sauce and topped with more CHEESE!
Provided by Averie Sunshine
Categories Pasta
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
- Cook pasta according to package directions and drain.
- While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
- Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
- Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
- Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
- Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
- Bake for about 15 to 20 minutes, or until the cheese has melted on top.
- Optionally garnish with fresh herbs and serve immediately.
Nutrition Facts : Calories 345 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 863 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHEESY PASTA CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix, and you can easily double the recipe to feed a larger crowd.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. In a small saucepan, melt butter. Stir in the flour, garlic salt and onion salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, stirring until melted. Stir in the noodles. , Transfer to a greased shallow 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 334 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 701mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
CHEESY PASTA-VEGETABLE BAKE
Put your peppers and zucchini to use in this pasta-vegetable bake. You'll love how easy it is to make a better-for-you Cheesy Pasta-Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
CHERYL'S SPINACH CHEESY PASTA CASSEROLE
This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!
Provided by FBERLAGE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
- Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
- Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
- Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I'm pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it's absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Italy Tomato Pasta bake Baking
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
- Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
- When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
Nutrition Facts : Calories 865 calories, Fat 38.2 g fat, SaturatedFat 21.7 g saturated fat, Protein 46.1 g protein, Carbohydrate 89.9 g carbohydrate, Sugar 17.8 g sugar, Sodium 2.1 g salt, Fiber 7.4 g fibre
CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE
Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
- Add the onion and cook for a further 3-4 minutes until the onion is softened.
- Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition Facts : Calories 657 kcal, Carbohydrate 62 g, Protein 33 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 637 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
20 MINUTE CHEESY VEGETABLE PASTA BAKE
This hearty Cheesy Vegetable Pasta Bake is full of delicious fresh vegetables, loaded with cheese, and best of all only takes ONE pot to make! Your family will beg for this meal!
Provided by Allyson
Time 25m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
- Preheat broiler on high.
- Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
- Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
- Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
- Serve and enjoy!
VEGETABLE PASTA BAKE
A tasty vegetable pasta bake packed with veggies. With a rich tomato sauce and a very cheesy topping, this is perfect veggie comfort food that the whole family will love.
Provided by Michelle Alston
Categories Dinner
Time 1h
Number Of Ingredients 22
Steps:
- Preheat the oven to 200 degrees C / 392 F Please note I use a fan assisted, electric oven. Please adjust according to the oven you have.
- In a large saute pan heat the oil over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally.Once the onion is translucent and a little bit soft add the garlic, oregano and chilli flakes and cook for a minute.
- Pour in the tinned tomatoes, add 150ml of water to one of the empty tins, give it a little swirl to gather up any leftover tomato juice then add that to the pan.Stir in the tomato puree and balsamic vinegar if using. Finally add the bay leaf, thyme, salt and pepper and leave the sauce to simmer over a reduced heat for 10 minutes.
- After 10 minutes add the courgette, pepper and sweetcorn to the sauce, stir well then leave to simmer for another 10 minutes. After 10 minutes add the basil then check the seasoning.
- Cook the pasta according to the packet instructions minus 2 minutes. You want the pasta to be slightly undercooked.
- Once cooked drain the pasta then tip it into a large casserole dish. Pour over the tomato and vegetable sauce and mix well.
- In a small bowl mix together the breadcrumbs and the vegetarian parmesan cheese.
- Evenly sprinkle the cheddar cheese over the top of the pasta, place the mozzarella over the cheddar. Finally, cover the pasta and cheese with the breadcrumb mixture.
- Bake in the oven for 25 to 30 minutes or until the cheese is bubbling and the breadcrumbs are golden.Remove from the oven, leave to cool slightly then serve with a green salad and /or garlic bread.
Nutrition Facts : Calories 562 kcal, ServingSize 1 serving
CHEESY BROCCOLI PASTA BAKE
Whip up this cheap, simple and satisfying meal in just 30 minutes.
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
- Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.
Nutrition Facts : Calories 539 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.01 milligram of sodium
CHEESY PASTA BAKE
Cheesy Pasta Bake
Provided by avs1301
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/Gas 5.
- In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
- Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
- Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
- Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
- Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
- Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
- Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
- Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.
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- Add ground beef, chopped onion, salt and pepper to a large skillet, and cook until browned. I use a meat chopper when I cook ground beef. Drain grease.
- Add spaghetti sauce to drained ground beef and stir to combine. Simmer on low heat for 10 minutes.
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- Preheat oven to 350 degrees. Lightly spray bottom of a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, about 8 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir onion and carrot until onion is translucent and carrot is crisp-tender. Add the pound of turkey. Cook until it is no longer pink, about 7 minutes. Add spaghetti sauce and simmer until heated through, about 5 minutes.
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- Heat a saucepan over medium heat, fill about half of it with water, add the pasta shells and cook them according to the instructions on the package.
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- Cook pasta according to directions in a large pot. While pasta is cooking, brown the meat and make the pasta sauce, if needed. Add the sauce to the meat, mix and add the cream cheese.*
- Drain the pasta and return it to the cooking pot. Add the meat-sauce mixture and stir until evenly coated.
- Grease a baking dish (13x9) and spoon half of the pasta mixture onto the bottom. Sprinkle half of the grated cheese and then top with remaining pasta. Sprinkle remaining cheese on the top as well as the Parmesan.
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- Preheat broiler to high. Heat oil in a large ovenproof skillet over medium-high. Add onion; sauté 2 minutes. Add beef and oregano; cook 3 minutes, stirring to crumble.
- Add stock, salt, pepper, tomatoes, and pasta; bring to a boil. Cover, reduce heat, and simmer 12 to 13 minutes or until pasta is done. Stir in spinach.
- Sprinkle cheese over pasta mixture. Place pan in oven; broil 2 minutes or until cheese melts and begins to brown.
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- Add the pasta and cook for 8-10 minutes until just slightly underdone (it will continue cooking in the oven). With a slotted spoon or wire skimmer, remove the pasta from the water and transfer to a large bowl.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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