EASY CHUNKY TOMATO SAUCE
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
- Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.
CHUNKY SAUSAGE & TOMATO PASTA
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
ONE PAN BACON CHEESEBURGER PASTA BAKE (NO BOIL)
This amazing bacon cheeseburger pasta bake is made entirely in one pan, and with NO boiling required! The pasta cooks in the pan while it bakes!
Provided by The Chunky Chef
Categories Entree Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 475 F degrees. Lightly spray a 9x13" casserole dish (or other oven safe 3 qt baking pan) with non-stick cooking spray. Set aside.
- To a large mixing bowl, add water, tomato sauce, pickles, Worcestershire sauce, dry mustard, brown sugar, garlic powder, salt and pepper. Whisk to combine well.
- Using your fingers (I like to wear gloves for this part), crumble beef into small 1/2" pieces and add them to the mixing bowl. Add in dried macaroni and stir to combine.
- Pour mixture into prepared baking dish, cover tightly with aluminum foil, and bake for 25 minutes.
- Remove dish from the oven, remove foil, and stir well (don't forget the bottom of the dish and the sides too!). Top pasta with American cheese slices and crumbled bacon.
- Leave UNcovered and return to oven to bake another 5-7 minutes, until cheese is melted.
- Let dish cool 5-10 minutes before serving. Top with finely minced onion, chopped pickles and/or fresh parsley if desired.
Nutrition Facts : Calories 564 kcal, ServingSize 1 serving
AUBERGINE PASTA BAKE RECIPE - PASTA.COM
A luxurious aubergine pasta bake recipe which pairs eggplant with a decadent creamy cheese sauce.
Categories Main Course
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
- TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
- Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
- OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
- COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
- COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
- BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
- BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
- SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.
CHUNKY TOMATO PASTA BAKE
This is a very easy comfort food dish to prepare. Feel free to add additional seasonings, but the kids love the mildness of the dish.
Provided by BamaBelle30
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions.
- Brown meat in a large skillet.
- Combine meat, pasta, tomatoes, and soup in a 11x7 baking dish.
- Cover and bake at 350 degrees F for 25 minutes.
- Uncover, top with cheese; bake until cheese melts.
Nutrition Facts : Calories 358.5, Fat 16.5, SaturatedFat 7.4, Cholesterol 76.7, Sodium 602.6, Carbohydrate 25.4, Fiber 1.2, Sugar 1.5, Protein 25.7
TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE
Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.
Provided by Kittencalrecipezazz
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat.
- Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
- Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
- Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
- Season with salt and pepper.
- At this point you can refrigerate the sauce up to 2 days.
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
- Pour the sauce over the cooked pasta in the pot; toss to combine.
- Add in both the Swiss and mozzeralla cheeses; mix well to combine.
- Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
- Bake for about 30 minutes, or until the casserole is hot and bubbly.
- Delicious!
Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4
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