Pinwheel Pasta Bake Food

DUMP-AND-BAKE WAGON WHEEL PASTA CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish (or two 8-inch square baking dishes) with cooking spray.
• In the prepared dish (or in a separate bowl), stir together dry (uncooked) pasta, marinara sauce, water, salt and basil (if using). Cover tightly with foil.
• Bake (covered) for 25 minutes.
• Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
• Sprinkle the grated mozzarella cheese over the top of the casserole. Return the dish to the oven (uncovered) for an additional 5-10 minutes -- or just until the cheese is melted and the pasta is tender.
• Garnish with optional grated Parmesan cheese and fresh herbs, if desired.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

PINWHEEL PASTA BAKE

Steps:

• Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
• Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
• Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
• Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
• Preheat the oven to 200C (400F and Gas Mark 6).
• Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
• Serve with warm, crusty bread.

ITALIAN PINWHEELS

Steps:

• Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes.
• Unroll the crust into a flat circle.
• Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
• Top with a single layer of prosciutto; overlapping in some places is fine.
• Add mozzarella and Parmesan; sprinkle with Italian seasoning.
• Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
• When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray.
• Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
• Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

BAKED LASAGNA ROLL-UPS

Steps:

• Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
• Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
• Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.