Penne With Spinach And Three Cheeses Food

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

THREE-CHEESE CHICKEN PENNE PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

PENNE WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
• Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

BAKED SPINACH WITH THREE CHEESES

Steps:

• Preheat oven to 350°F.
• Lightly butter 11 x 7 x 2-inch baking dish.
• Mix first 8 ingredients in large bowl.
• Heat oil in large pot over medium-high heat.
• Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
• Transfer spinach to strainer; drain well.
• Let cool slightly and stir into bowl with cheese mixture, mixing well.
• Empty spinach/cheese mixture into prepared dish.
• Bake until heated through, about 30-35 minutes.

PENNE WITH SPINACH AND FETA

Steps:

• Melt butter with 2 tblsps oil in large skillet over medium heat.
• Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
• Add spinach and tomatoes and saute until heated through, about 3 minutes.
• Place penne in large serving bowl.
• Add remaining 4 tblsps olive oil to pasta and toss to coat.
• Pour spinach-nut mixture over and toss to coat.
• Add feta.
• Season with salt and pepper (careful with the salt!) and toss thoroughly.
• Serve immediately.

CHEESE & SPINACH PENNE WITH WALNUT CRUMBLE

Steps:

• If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.
• Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.
• Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

AWESOME PENNE SPINACH BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
• In a heavy-bottomed saucepan, melt the butter over med-high heat.
• Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
• Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
• Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
• Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
• In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
• Spoon the mixture into a prepared greased baking pan.
• In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
• Sprinkle the mixture over the casserole in the baking pan.
• Bake for 30 minutes, or until hot and bubbly.
• Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

PENNE WITH SPINACH AND TWO CHEESES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes.
• Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss.
• Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate, top with pine nuts, and serve.

PENNE WITH THREE CHEESES

Steps:

• Mix the ricotta, cream and garlic together.
• Put in a pan with the tomato, cilantro and pepper flakes.
• Warm over medium heat, then add the mozarella and 2-3 Tblsp of the parmesan.
• Heat over low heat until the mozarella is melted.
• Add the cooked penne to the pan and heat gently, mixing carefully.
• Serve in wide soup bowls.
• Garnish with chopped parsley and reserved parmesan.

GIADA DE LAURENTIIS'S PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.