Quick Sicilian Baked Pasta Gratin Food

SICILIAN-STYLE POTATO GRATIN

Steps:

• Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
• Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
• Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
• Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.

MUSHROOM PASTA GRATIN

Steps:

• In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
• In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
• Pour the béchamel sauce over it and sprinkle with the shredded cheese.
• Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
• Allow to cool for 5 minutes before serving.

SOUTHWESTERN PASTA GRATIN

Steps:

• Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
• When pasta is cooked, drain and set aside.
• Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish.
• Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
• Add in the beans, chili powder, and oregano.
• Stir in the picante sauce and tomatoes; mix well.
• Simmer for 5 minutes.
• Season with salt and pepper to taste.
• In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
• Top with the cheese.
• Cover and bake for 25 minutes.
• Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.

QUICK SICILIAN BAKED PASTA GRATIN

Steps:

• Preheat your oven to 400°F.
• Saute the peppers and onion in the heated oil until the onions become translucent in appearance.
• Add garlic and pepper flakes.
• Cook for a few minutes, but don't brown your garlic-- or it will become bitter.
• Add the tomatoes, olives, caper, and basil in your food processor or blender and only coarsely give it a few pulses.
• Add this mixture to the skillet and reheat.
• Adjust your seasonings to taste.
• Combine the tomato mixture, cheese, pasta, and gentely turn into an oiled casserole.
• Bake 30 minutes uncovered.
• NOTE: You can assemble this dish, refrigerate it and make it two days later.
• Also you can add a little more tomatoes if you like a saucier sauce.
• I added more olives because I like them.