Four Cheese Baked Pasta With Sun Dried Tomatoes Food

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

FOUR-CHEESE PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
• Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
• Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

BAKED FOUR-CHEESE PASTA

Steps:

• Preheat oven to 350°. Butter a 13x9 inch baking dish.
• Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
• Drain the pasta and rinse with cold water.
• Drain pasta again very well; place pasta in a large bowl.
• In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
• In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
• Slowly add in the hot milk, whisking constantly.
• Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
• Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
• Pour the cheese sauce over the pasta; toss to coat the past evenly.
• Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
• Cover with the remaining pasta.
• In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
• Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
• Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.