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
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella.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
Provided by Amanda Freitag
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper.
- For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid.
- While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl.
- When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
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.
SIMI'S PASTA AL FORNO
One of Simi's favorite dishes is Pasta Al Forno from Nick's, a little Italian place by home. She declared this recipe even better. It is gooey with the mozzarella and provolone and healthy with the spinach. This like lasagne or baked ziti can be put together ahead of time and as with most pasta dishes the leftovers are even better. This freezes well in individual portions for a quick meal the kids can "make" for themselves.
Provided by JPsBarbie
Categories European
Time 1h15m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large pan add chicken and brown. Add garlic and onions and cook until translucent. Add ham and heat through for 1 or 2 minutes.
- Gently mix in artichokes and place the mixture into a bowl.
- Pour pasta sauce into pan and add Italian seasoning, wine, salt, pepper, and sugar to taste. While sauce is simmering cook pasta.
- Spray 9x13 pan and heat oven to 375.
- Place spinach in colander and drain pasta. Remove sauce from heat and stir in ricotta,parsley, and basil. Adjust seasoning if necessary. Gently mix sauce with chicken and pasta.
- Place half of the pasta mixture in 9x13 pan and then sprinkle on half the Parmesan, mozzarella, and provolone. Repeat with remaining pasta and cheese.
- Bake for 30 - 45 minutes or until everything is bubbly and cheese is lightly browned.
Nutrition Facts : Calories 631.2, Fat 24.7, SaturatedFat 11.4, Cholesterol 71.4, Sodium 1068.9, Carbohydrate 66.9, Fiber 9.1, Sugar 12.3, Protein 32.6
PASTA AND FOUR CHEESES AL FORNO
Make and share this Pasta and Four Cheeses Al Forno recipe from Food.com.
Provided by ratherbeswimmin
Categories High Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Cook pasta in a big pot of boiling, salted water, until just firm to the bite.
- Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.
- Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.
- Place in a buttered 13 x 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.
- Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.
Nutrition Facts : Calories 519.6, Fat 21.8, SaturatedFat 12.8, Cholesterol 63.6, Sodium 371.7, Carbohydrate 59.2, Fiber 2.5, Sugar 1.9, Protein 20.9
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