RIGATONI WITH CABBAGE AND FONTINA
Meltingly tender cabbage and onions create the sauce for this hearty, full-flavored Northern Italian-inspired pasta. Fontina cheese rounds out the dish with a soft creamy finish. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
- Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 47 milligrams, Sodium 961 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 26 grams, Sugar 7 grams
CREAMY MUSHROOM-FONTINA PASTA
A fabulous pasta dish with a creamy sauce and tons of mushrooms.
Provided by Michelle
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
- Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and the remaining mushrooms, transferring them to the plate with the rest of the mushrooms.
- Add the shallots to skillet and cook until tender, about 5 minutes. Add the mushrooms back to the skillet, along with the wine; cook until the wine is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
- Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 738 kcal, Carbohydrate 61 g, Protein 27 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 126 mg, Sodium 1063 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy 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.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA
According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"
Provided by bluejay11702
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
- Drain.
- Dry the pot.
- Whisk broth and flour in a small bowl until smooth.
- Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
- Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
- Cook, stirring, until the mixture is heated through, about 1 minute.
- Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8
FONTINA PASTA
I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until just done. Don't overcook. Drain and place in large bowl.
- Over medium heat in medium sized pot melt the butter.
- Add the sliced mushrooms and saute until just browned.
- Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
- Add the hot milk and cook until just thickened.
- Add the seasonings to your taste.
- Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
- Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
- Cover and bake at 350°F for 25 minutes or until bubbling.
Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
Provided by lazyme
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F.
- Oil a 9-by-13-inch baking dish.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
- Drain.
- Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach.
- Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
- Stir in half the fontina.
- Stir the spinach mixture into the pasta.
- Top with the remaining fontina and Parmesan.
- Drizzle the remaining 2 tablespoons oil over the top.
- Bake the pasta until the top is golden brown, 15 to 20 minutes.
- VARIATION:.
- You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
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