Penne With Butter And Fontina Food

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH BUTTER, SAGE, AND PARMESAN

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
• Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED PENNE WITH FONTINA

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
• Put on a large pot of water to boil for the pasta.
• Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
• While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
• Cook, uncovered, for 8 to 9 minutes or until cheese melts.

BAKED PENNE WITH EGGPLANT AND FONTINA

Steps:

• Halve each tomato crosswise, then squeeze or scoop out the seeds into a strainer set over a bowl to catch the juices. Dice the tomatoes. Set aside.
• Heat the oil in a large soup pot or dutch oven over a medium flame. When it shimmers, add the onion and saute, stirring occasionally, until soft and translucent, 10-15 minutes. Add the garlic, oregano, chile flakes, and salt, and cook, stirring, until fragrant, 2 more minutes. Add the diced tomatoes and cook, stirring occasionally, until broken down and reduced to a thick sauce, about 30 minutes. You may need to reduce the flame to prevent splatters. Add splashes of wine or water if the pan looks dry before the tomatoes have broken down.
• When the sauce is done, let it cool slightly, then pass it through a food mill to puree it smooth and remove the skins.
• While the sauce is cooking, position a rack in the center of the oven and preheat to 400º. Toss together the eggplant, olive oil and salt, and place on an oiled baking sheet in a single layer. Bake until the eggplant is very soft and golden, 20-25 minutes, flipping the slices over when the bottoms begin to brown. Remove from the oven and reduce the temperature to 375ºWhen the eggplant is cool, cut each round into bite-sized pieces.
• Cook the penne according to the package instructions in well-salted water until al dente. Drain well. (If you're not baking the pasta right away, rinse it in cool water, drain well, and toss with a bit of olive oil to prevent sticking.)
• In a large bowl, toss together the penne, sauce, eggplant, basil, parsley, olives, fontina and provolone. Taste for seasoning, adding salt or pepper if you like, then spread the pasta in an oiled 2 1/2-3 quart baking dish (such as a 9x13" lasagna pan). Cover with a good layer of freshly-grated parmesan.
• Cover the dish with a lid or foil, and bake until the pasta is hot and the cheese is melty and gooey, about 30 minutes. Serve immediately, topped with more parmesan and small basil leaves.
• Leftovers will keep for several days, tightly covered, in the fridge. Reheat before eating.

PENNE WITH BUTTER AND FONTINA

Steps:

• Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter.
• Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.