Penne Rigate With Basil Food

EASY BAKED PENNE WITH RICOTTA AND BASIL

Steps:

• Preheat oven to 350°F.
• Bring a large pot of salted water to a boil over high heat. Add the penne and cook until tender, about 9 minutes. Drain and set aside to let cool for about 5 minutes.
• Meanwhile, combine ricotta cheese, basil, 1 1/2 cups of the pasta sauce and pepper in a large bowl. Transfer pasta to bowl with cheese mixture and toss gently to coat.
• Spread 1/2 cup of the remaining pasta sauce over the bottom of a 7x11-inch baking dish. Spoon pasta mixture into dish and spread out evenly.
• Drizzle remaining sauce over the top, sprinkle with mozarella and bake until golden brown and hot throughout, about 30 minutes.

BAKED PENNE RIGATE RECIPE

Steps:

• Bring a pot of salted water to a boil.
• Preheat your oven to 350 degrees.
• Add your penne rigate to the boiling water. Cook as directed on the packaging for al dente.
• In a bowl combine the cheeses, eggs and salt and pepper.
• When pasta is cooked place drained pasta in the base of a pan (heat safe). Pour 1/2 of the marinara sauce on top of pasta. Stir to combine.
• Scoop your cheese mixture on top of your pasta. Spread evenly. Bake for 18-20 minutes.
• Pull out from the oven and drizzle the remaining marinara sauce on top and then sprinkle with the 1/4 cup of Parmesan cheese.
• Place back in the oven and bake another 5-10 minutes.

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

PENNE RIGATE WITH BASIL

Steps:

• Bring enough water for pasta to boil in a kettle or large saucepan. When it boils, add salt and the pasta. Bring to a boil again; cook, stirring, for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
• Transfer the pasta to the kettle. Then, add the drained liquid along with the olive oil, nutmeg, butter, pepper flakes and salt and pepper to taste. Toss well, and sprinkle with the fresh basil.

PENNE RIGATE WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Saute pepper, onion, and garlic in olive oil until tender.
• Stir in pasta sauce, chicken and basil.
• Simmer 5 minutes.
• Serve sauce mixture over pasta.

PENNE WITH TUNA, BASIL, AND LEMON

Steps:

• Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
• Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

PENNE RIGATE WITH BASIL CREAM POMODORO

Steps:

• Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
• When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
• Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.

CHICKEN PENNE RIGATE

Steps:

• Heat olive oil in 12-inch skillet.
• Add onion and pepper and cook until tender.
• Add chicken and cook throughly.
• Add sauce and spices.
• Cook pasta according to package directions.
• Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.