EASY BAKED MOSTACCIOLI
Steps:
- Preheat oven to 375°F. Grease a 9x13 pan.
- Cook pasta according to package directions in salted water until al dente. Do not overcook.
- Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
- Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
- Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
- Add remaining pasta, top with remaining sauce and cheeses.
- Bake 25-30 minutes or until hot and the cheese is lightly browned.
Nutrition Facts : Calories 523 kcal, Carbohydrate 44 g, Protein 26 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 870 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
GREEN BEANS WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.
Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams
MOSTACCIOLI WITH SPINACH AND FETA
I use mostaccioli or penne, whichever is available. I have served this hot or cold.
Provided by Cathy Burghardt
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, and set aside.
- Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g
PENNE WITH GREEN BEANS AND TOMATOES
This could be a salad, a side dish or a complete meal, whatever you choose. It's a really good summertime dish to have when tomatoes are at their best. Recipe & photo: Southern Living Magazine 06-20-14
Provided by Ellen Bales
Categories Pasta Sides
Time 35m
Number Of Ingredients 13
Steps:
- 1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.
- 2. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving stir in dill, and add salt and pepper to taste.
- 3. VINAIGRETTE: Stir together the lemon juice and shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey and Dion mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
PASTA WITH TOMATOES, GREEN BEANS & FETA
Make and share this Pasta With Tomatoes, Green Beans & Feta recipe from Food.com.
Provided by Dancer
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start a large pot of water to boil with 1 tbsp.
- salt.
- While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
- Add feta.
- Let sit at room temperature 15 minutes or longer.
- Taste and adjust seasonings.
- Add pasta to boiling water.
- Cook 5 minutes.
- Add beans.
- Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
- Drain, toss with tomato mixture and serve.
- The tomato mixture, without the herbs, can be made hours ahead.
- Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
GREEN BEANS WITH TOMATOES, OLIVES, AND FETA
Not your usual green beans, but so great and easy. I had these as a side at a restaurant in Atlanta and have re-created this version.
Provided by alijen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare an ice bath for cooling the beans.
- Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
- Drain the beans, then cool in the ice bath.
- Drain and put the beans in a serving dish.
- Add the feta cheese to the cooled beans.
- Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
- Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
- Toss this mixture.
- Pour over green beans and feta and stir gently to combine.
MOSTACCIOLI WITH TOMATOES, BASIL & MOZZARELLA
If you love the flavor of fresh basil and tomatoes, you will love this pasta dish. "Mostaccioli" is a tubular pasta. The recipe comes from General Hospital Medical Center "Fun in The Kitchen" cookbook, a book published from volunteers and employees at the Medical Center in Everett, Wa. A wonderful vegetarian dish! *cooking time does not include the few minutes it takes to cook the Mostaccioli pasta*
Provided by silly sally
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and saute garlic.
- Add tomatoes.
- Stir in chopped basil and Mozarella.
- Season with salt and pepper.
- Toss with the hot Mostaccioli which is cooked and drained.
- Serve immediately topped with fresh Parmesan.
- and Romano blend.
Nutrition Facts : Calories 1043.3, Fat 51.1, SaturatedFat 18.1, Cholesterol 87.1, Sodium 1195.9, Carbohydrate 96.5, Fiber 5.9, Sugar 9.2, Protein 49
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MEDITERRANEAN GREEN BEANS & TOMATOES
From veggiessavetheday.com
4.8/5 (4)Total Time 15 minsCategory Side DishCalories 102 per serving
- Trim the green beans by snapping off the stem ends or lining them up on a cutting board and cutting off the stems.
- In a large skillet, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
MOSTACCIOLI RECIPE - ANNA PAINTER - FOOD …
From foodandwine.com
4/5 (3)Total Time 1 hr 40 minsAuthor Anna Painter
- In a large saucepan, melt 1 tablespoon of the butter over moderately high heat. Add the ground chuck, a generous pinch each of salt and black pepper and cook, stirring occasionally, until browned, about 7 minutes. Using a slotted spoon, transfer the meat to a 9-by-13-inch baking dish. Wipe out the saucepan.
- In the saucepan, melt 1 tablespoon of the butter over moderate heat. Add the onion, garlic and a generous pinch of salt and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the oregano, crushed red pepper, ground fennel, tomatoes and their juices, basil and 2/3 cup of water. Using a slotted spoon, add the meat. Wipe out the baking dish. Partially cover the meat sauce and cook, stirring occasionally, for 15 minutes. Uncover and continue cooking the sauce until thickened, about 30 minutes longer. Stir in the remaining 1 tablespoon of butter and season with salt and black pepper.
- Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the mostaccioli for about 6 minutes, until barely al dente. Drain well and stir the pasta into the meat sauce.
- Spoon half of the pasta and meat sauce in the baking dish. Sprinkle with 1 cup each of the mozzarella and provolone and ¼ cup of the Parmesan. Spoon the remaining pasta and meat sauce over the cheeses, then sprinkle with 2 tablespoons of the Parmesan and the remaining mozzarella and provolone. Place the baking dish on a baking sheet and bake the mostaccioli until bubbling and browned, about 25 minutes. Let stand at room temperature for 15 minutes. Sprinkle with the remaining 2 tablespoons of Parmesan and serve.
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