PASTA AL FORNO
This is a great, Italian recipe. You can make it with meat or without for a vegetarian meal. Got it out of a magazine. Prep. time is more if your meat is not cooked.
Provided by WI Cheesehead
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Coat 2 1/2 quart baking dish with cooking spray.
- Cook pasta; drain; rinse with cold water.
- In bowl, combine marinara, mozzarella, spinach or broccoli, cottage cheese or ricotta, 6 T Parmesan, salt and pepper. Stir in pasta and chopped, cooked chicken (or ground beef); transfer to baking dish.
- Stir together bread crumbs, Parmesan and oil; sprinkle over pasta. Bake until hot, 25-30 minutes.
Nutrition Facts : Calories 522.2, Fat 19.2, SaturatedFat 7.5, Cholesterol 65, Sodium 1207.7, Carbohydrate 54.5, Fiber 6.5, Sugar 14.8, Protein 32.1
PASTA AL FORNO
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.
Provided by Irmgard
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- While the rigatoni cooks in salted boiling water, prepare the sauce.
- In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
- Add the tomato puree and salt to taste.
- Let cook for about 10 minutes on medium heat.
- Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
- Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
- Add the remaining rigatoni and follow with a final layer of all of the cheeses.
- Bake for 20 to 30 minutes or until golden brown.
Nutrition Facts : Calories 863.3, Fat 45, SaturatedFat 21.1, Cholesterol 174.6, Sodium 1069, Carbohydrate 73.8, Fiber 8.3, Sugar 10.8, Protein 43.5
PASTA AL FORNO
Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.
Provided by MKK
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g
PASTA AL FORNO (BAKED PASTA THE ITALIAN WAY)
This recipe is based on my Sicilian mother-in-law's version of pasta al forno. It's rich and tasty and perfect for when you have a large number to feed!
Provided by Jacqueline Debono
Categories Main Course
Time 2h
Number Of Ingredients 15
Steps:
- Chop the carrot, onion, garlic and celery finely.
- Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
- Add the minced meat and cook until browned.
- Then add the tomato concentrate and stir well
- Add the glass of wine and stir well again
- When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
- Add the basil leaves and salt and pepper as required.
- Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
- 15 minutes before the sauce is ready add the peas.
- Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
- Mix the pasta and sauce well and allow to cool.
- Put a layer of pasta with sauce on the bottom of an oven dish.
- Make another layer with thick pieces of mozzarella.
- Add another layer of pasta with meat sauce and again some mozzarella
- Finish with a layer of pasta.
- Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)
PASTA AL FORNO WITH MOZZARELLA
Vegetarian pasta bake
Provided by boultona
Time 55m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook the pasta for 6-8 mins
- Tip the tomatoes into a pan with parsley, olive oil and plenty of seasoning. Simmer for 15-20 mins until thickened and shiny. Heat oven to 180c/160c fan/gas 4
- Once the pasta has cooked drain well - but reserve a ladle of the pasta cooking water - tip back into the saucepan. Stir in the tomato sauce with a little of the water if it looks dry. Add 2/3s of the mozzarella and the basil, stir these in to before tipping into a baking dish
- Sprinkle the Parmesan over, along with the remaining mozzarella, then drizzle with a splash more oil. Bake for 20 mins until bubbling and the cheese has melted. Serve with green salad
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
PASTA AL FORNO
This Pasta Al Forno is the ultimate comfort food, because it is amazing when you need an easy meal. You know from the first bite it will become a staple and a family favorite that even pickiest eaters will adore in no time.
Provided by Contentedness Cooking
Categories Pasta Recipes
Time 28m
Number Of Ingredients 9
Steps:
- Preheat oven to 410°F and set a 10x10 inch round casserole ready.
- In a skillet, heat olive oil. Wait until it is hot before adding diced onions and garlic. Fry them for 2 minutes then give the vegan ground beef to the skillet.
- Cook for 4 minutes more, then add tomato sauce and paste. Let all simmer for 2 minutes more and season with a pinch of salt and pepper. Set aside.
- Mix cooked rigatoni and the meaty sauce in a large bowl, then transfer to your 10x 10 inch casserole and sprinkle some vegan mozzarella on top.
- Bake for 15 minutes, serve on plates.
Nutrition Facts : Calories 476 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14.6 grams fat, Fiber 3.4 grams fiber, Protein 22.2 grams protein, SaturatedFat 6.9 grams saturated fat, ServingSize 2 cups, Sodium 99 grams sodium, Sugar 2.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6.5 grams unsaturated fat
PASTA AL FORNO (OVEN BAKED PASTA)
A quality Italian recipe for baked pasta. No premade jars of sauce, "Italian Seasoning or fake cheese involved.
Provided by Christina Conte
Categories Main Courses
Time 1h
Number Of Ingredients 4
Steps:
- Cook the pasta according to the directions on the box, but drain the water, reserving at least 1 1/2 cups, 4 minutes before the end of the suggested cooking time (for example, the orechiette cooking time was 11 minutes and I cooked them for 7 minutes).
- Add some sauce and meatballs and some of the pasta water and mix well. Continue to add the sauce and water until it is no longer dry, and has a good amount of sauce (I added over one cup of water; remember the pasta is still undercooked and will absorb quite a bit of liquid).
- Toss in the diced mozzarella, stir well and put into a baking dish.
- Bake in a preheated 400F degree oven for 20 minutes, covered with a lid. Remove the lid, sprinkle with grated cheese, and continue to bake for another 5 to 10 minutes, depending on how crispy you want the top of the pasta.
- Remove from oven and allow to cool slightly, then serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 325 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PASTA AL FORNO WITH ROASTED VEGETABLES
This Pasta al Forno with Roasted Vegetables and is like a crusty, cheesy pasta primavera. It's very vegetable forward and uses a combination of simple, fresh ingredients with big flavors to yield the perfect pasta casserole for summer.
Provided by Victoria
Categories Main Course
Time 2h
Number Of Ingredients 15
Steps:
- To make the roasted vegetables: Heat the oven to 425°F and place the oven racks in the upper and lower third.
- Combine the zucchini, eggplant, onion, and garlic in a large sheet pan. Pour 2 tablespoons olive oil over the vegetables, season with 2 teaspoons kosher salt and a generous grinding of pepper and toss to coat them thoroughly.
- Cut the mushrooms into big pieces or thick slices and spread out in large sheet pan. Pour 3 tablespoons olive oil over the vegetables, season with 2 teaspoons kosher salt and a generous grinding of pepper and toss to coat thoroughly.
- Place the pan of mushrooms on the top oven rack and the mixed vegetables on the bottom rack. Roast both for 15 minutes, then toss each with a spatula and return to the oven for another 15 minutes. Remove the pan of mushrooms after a total of 30 minutes. They should be tender and browned, and the ones around the edges of the pan are lightly crisped. Stir the mixed vegetables once more after the initial 30 minutes and roast for an additional 15 minutes, for a total of 45 minutes. They should be tender and nicely browned in spots. Set the roasted mushrooms and vegetables aside.
- Reduce the oven temperature to 400°F. Lightly coat a 9-by-13-inch baking dish (3 ½ to 4 quart volume) with olive oil.
- While the vegetables are roasting, bring a large pot of water to a boil over high heat and salt generously. Add the pasta, stir to separate, and cook according to manufacturer's instructions until not quite al dente (it should be slightly underdone, because it will finish cooking in the oven). Drain the pasta in a colander, reserving about 1 cup of the cooking water. Return the drained pasta to the empty pot and set aside.
- Put the grated tomatoes in a medium bowl and stir in the lemon juice, 1 tablespoon olive oil, and ½ teaspoon kosher salt.
- Toss the pasta with the roasted vegetables and the roasted mushrooms. Add 2 cups of the tomato-lemon mixture and gently toss to combine thoroughly. Add a splash or two of pasta cooking water if needed to loosen up the sauce.
- Spoon half of the pasta mixture into the prepared baking dish. Spread half of the sliced mozzarella over the pasta. Spoon the remaining pasta on top, and cover with the remaining mozzarella. Spoon the remaining tomatoes over the mozzarella and sprinkle the Parmigiano on top.
- Cover the dish with greased foil (greased side down) and bake for 20 minutes, then uncover and bake for 20 to 25 minutes more, until the cheese is melted and bubbly and the top is nicely browned and crisp around the edges. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 62 g, Protein 22 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 1083 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
PASTA AL FORNO: OVEN BAKED PASTA
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat. Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
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- Set Instant Pot on "Saute" mode and heat until hot. Add sausage. Brown and crumble until cooked through.
- Pour pasta into the sauce, but do not stir. Instead, gently submerge the pasta into the sauce with the back of a spatula so that most of the pasta is covered as best you can.
PASTA AL FORNO - PINA BRESCIANI
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- Heat olive oil in a heavy bottomed pot on medium heat. Add the onion, celery and carrot. Add salt and pepper, this will allow the vegetables to sweat. Let the vegetables cook until soft, about 10-15 minutes.
- In a pan, melt the butter. Add the flour. Once the flour is mixed in, pour in the milk slowly and whisk while pouring it in.
- Cook the pasta in boiling salted water. Make sure it is very al dente when taken out because the pasta will also cook slightly when baked.
PASTA AL FORNO - BAKED PASTA DELICIOUSNESS - SIP AND FEAST
From sipandfeast.com
- Grate pecorino cheese and cube the block mozzarella. Chop onion and mince garlic. Crush the plum tomatoes by hand or pulse blend for 1-2 seconds.
- In a large sauce pan on medium heat saute onions for 5 minutes in 1/4 cup olive oil or until translucent. Add the garlic and saute for 2 minutes more.
- Add ground beef and pork to pot and brown for 10-15 minutes until cooked through. Break up any large pieces with wooden spoon. Next, add the tomato paste and cook for 5 minutes more, mixing it all together.
PASTA AL FORNO - HEATHER LIKES FOOD
From heatherlikesfood.com
- Brown sausage until cooked through and drain off excess fat. Stir in tomatoes and garlic and bring to a simmer. Cook covered on low for at least 30 minutes, longer if time allows. Stir in basil just before assembly.
- Make the bechamel by melting butter in a medium sized sauce pan. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency. Cook for 1 minute, stirring constantly.
- Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg.
PASTA AL FORNO (BAKED PASTA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
- First, bring a large pot of salted water to a boil, add the pasta and cook it for 4-5 minutes only. Don't cook it any longer, drain and set aside. Add a drizzle of olive oil to stop the pasta stick once drained.
- Meanwhile, make the tomato sauce. Fry the chopped garlic with the basil, fennel seeds and dried oregano with 1/2 tbsp of olive oil until fragrant. Add the passata rustica (chunky sieved tomatoes), a good pinch of salt and pepper and let it simmer for 10 minutes.
ITALIAN SAUSAGE PASTA BAKE (PASTA AL FORNO SICILIANA) - JUST A LITTLE ...
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- Bring a large pot of salted water to a boil. Cook pasta for 3 minutes less than the package directions.
VEGETARIAN PASTA AL FORNO – SKINNY SPATULA
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- Bring a large pot of water to a boil, salt it generously, and cook the pasta 3 minutes less than the instructions on the package. Drain it and set it aside, reserving a cup of pasta water.
- Meanwhile, heat the olive oil in a large pan and fry the onion and garlic for a couple of minutes. Add the mushrooms and courgette, and continue to cook for 7-8 minutes until they soften. Add the oregano, fennel seeds, basil, and cook for another minute until fragrant. Next, add the crushed tomatoes, a pinch of salt and pepper, lower the heat, and allow it to simmer for 10 minutes.
PASTA AL FORNO- BAKED PASTA WITH EGGPLANT PARM - NONNAS WAY
From nonnasway.com
- Heat a large pot, add olive oil and sauté onion and garlic until onions are translucent, approx. 4 minutes.
PASTA AL FORNO - AN AUBERGINE PASTA BAKE - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
- Preheat the oven to 190C /375F/ GM5. Cook the pasta in a large pan of boiling water for 1-2 minutes less than recommended on the pack it should be al-dente (firm but with a little bite left). Drain and set aside
- While the pasta is cooking, finely dice the shallot and mince the garlic. Deseed and chop the pepper into pieces approx 1 cm square. Take half of the aubergine and chop into chunks around 1 cm cubed. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding)
- Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute then add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes, then add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently
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