Mozzarella Pasta Bake Food

MOZZARELLA BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture. , Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MOZZARELLA PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook turkey in large skillet until done.
• Stir in pasta sauce, macaroni and Parmesan. Spoon into 8-inch square baking dish.
• Bake 10 min. or until heated through. Top with mozzarella. Bake 3 to 4 min. or until mozzarella is melted.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

TOMATO & MOZZARELLA SPAGHETTI BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
• Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a large frying pan, heat oil.
• Saute Zucchini until lightly browned, about 5 minutes.
• Season with salt and pepper.
• Transfer to an oiled shallow casserole dish.
• Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
• Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
• Sprinkle with a little more salt and pepper; if desired.
• Gently mix together.
• Cover with the remaining mozzarella.
• Bake until cheese is melted and the top is slightly browned, about 15 minutes.

EASY ITALIAN BAKED PASTA

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.

PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a shallow baking dish with olive oil.
• Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• Set aside to cool.
• Cook the pasta al dente.
• Drain, rinse with cold water, drain again, then toss with the zucchini.
• Add the olives, tomatoes and half the cheeses to the pasta.
• Toss well and pour into the baking dish.
• Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• Serve with the remaining cheese.