Christines Pasta Bakes Food
DELICIOUS NO-BOIL PASTA BAKE
This pasta bake is done in one pan and doesn't require you to even boil the pasta first. Yes, that means the pasta is cooked in the oven! It's amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure! NOTE: This recipe was retested and updated in Nov. 2021 because some commenters noted that it sometimes curdled. We changed the 2 cups whole milk to 1 cup heavy cream and 1 cup stock. We've had amazing results with this change (no curdling!), but wanted to share in case you loved the previous version. The sauce is a pretty pink like a vodka sauce and clings to the pasta beautifully without curdling. We also increased the salt from 1/2 teaspoon to 3/4 teaspoon. Enjoy! - Christine xo Listen to me explain briefly about how to make this No-Boil Pasta Bake, with some great tips along the way, by clicking the play button below: [sc name="noboilpastabakepsintro"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
- Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
- Cover with two layers of aluminum foil and make sure it is very well sealed.*
- Put it in the oven until the pasta is tender, about 50 minutes.
- Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
- Return to oven uncovered just until cheese has melted, about 5 minutes.
- Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.
Nutrition Facts : Calories 584 calories, Sugar 14.2 g, Sodium 1237.5 mg, Fat 25.2 g, SaturatedFat 12 g, TransFat 0.3 g, Carbohydrate 60 g, Fiber 5.9 g, Protein 30.1 g, Cholesterol 64.4 mg
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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