RACH'S "PUT A RING ON IT" PASTA BAKE IS A SHOWSTOPPER
"This pasta bake is a game changer for potlucks and the type of meal that inspires eaters-in-love to sign up with the cook for life," says Rach.
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Combine breadcrumbs with grated cheese and parsley
- Heat a pot of water to boil for pasta rings
- Heat a Dutch oven over medium to medium-high heat
- Add EVOO, 3 turns of the pan, add carrots, celery, onions, garlic and partially cover the pot
- Sweat the vegetables 5 minutes, add beef and season with salt, pepper, fennel seed and red pepper flakes and brown lightly, crumble into fine pieces
- Add a glass of red wine and let it absorb fully
- Stir in passata and simmer at lowest heat 1 hour, then add peas and basil then simmer 10 minutes more
- Remove from heat to cool to room temperature
- Cook pasta 2 minutes less than package directions in salted water, drain and cool, then add to sauce
- Preheat oven to 400˚F
- Spray or brush a large bundt or springform pan liberally with EVOO or spray with non-aerosol OO spray, add breadcrumb mixture to coat liberally and gently press into place along sides and bottom, reserving extra crumb mixture
- Fill pan with half the pasta, then nest in diced ham and cheese, top with remaining pasta and top that with remaining breadcrumb mixture
- Bake pasta 25 to 30 minutes mid-oven to golden and hot through
- Let stand 10 minutes, then invert carefully on large cake stand or serving platter or cutting board
PASTA E FAGIOLI AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap.
- Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
- Chop pancetta into 1/4-inch dice.
- While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
- While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
- While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
- Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
FIVE CHEESE ZITI AL FORNO
This Five Cheese Ziti Al Forno is the epitome of comfort food. Creamy, velvety, this ziti is loaded with Mozzarella, Parmesan, Romano, Provolone, Ricotta, topped with a crispy panko topping and finally baked to perfection. Trust me, this pasta is a dish you just can't miss!
Provided by Joanna Cismaru
Time 50m
Number Of Ingredients 17
Steps:
- Cook the pasta: Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 350 F degrees.
- Make the sauce: Melt the butter in a large skillet then add the garlic and saute for 30 seconds. Sprinkle the flour over the garlic and stir. Add the half and half and whisk well. Stir in the salt and pepper. Bring to a boil, the sauce should thicken. Stir in all the cheeses but reserve 1/2 cup of the mozzarella cheese. Add the marinara sauce and Italian seasoning and stir well. Bring to a boil.
- Make topping: In a small bowl combine the breadcrumbs together with the butter, Italian seasoning and parmesan cheese. Set aside.
- Toss the pasta with the sauce: Pour the sauce over the ziti and toss well. Transfer the pasta to a casserole dish, top with remaining 1/2 cup of mozzarella cheese and then the panko topping.
- Bake: Transfer the casserole dish to the oven and bake for 30 minutes.
Nutrition Facts : Calories 574.65 kcal, Carbohydrate 48.43 g, Protein 27.59 g, Fat 30.38 g, SaturatedFat 18.54 g, Cholesterol 90.72 mg, Sodium 1194.47 mg, Fiber 3.25 g, Sugar 6.2 g, ServingSize 1 serving
PASTA E FAGIOLI AL FORNO (RACHAEL RAY)
Just saw this on 30 Minute Meals last night. It looks great! Rachael says you can use dried herbs if you don't have fresh.
Provided by hungrykitten
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.
- Chop pancetta into 1/4 inch dice.
- While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
- While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
- While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
- Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
Nutrition Facts : Calories 732, Fat 25.8, SaturatedFat 14.6, Cholesterol 80.5, Sodium 779.7, Carbohydrate 84.4, Fiber 6.8, Sugar 3.6, Protein 36.5
PASTA FAGIOLI AL FORNO
The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.
PASTA AL FORNO (RACHAEL RAY)
Make and share this Pasta Al Forno (Rachael Ray) recipe from Food.com.
Provided by Irmgard
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes.
- Once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the extra virgin olive oil.
- Cook the onions and garlic in the oil 3 to 5 minutes.
- Stir in the tomatoes and bring to a bubble.
- Add the cream and season with the cinnamon, salt and pepper.
- Add the chopped prosciutto to the sauce and stir with the cooked pasta to combine.
- Grease a medium casserole dish.
- Adjust the seasonings and transfer the pasta to the casserole.
- Cover the pasta with parmesan cheese and place in the oven for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 665.7, Fat 22.2, SaturatedFat 9.6, Cholesterol 48.1, Sodium 287, Carbohydrate 96.5, Fiber 6, Sugar 3.9, Protein 20.8
PASTA AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
- To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
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