TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY
Make and share this Tomato, Basil, and Cheese Baked Pasta Rachael Ray recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water.
- Add pasta and cook for a minute or two less time than package directions say.
- The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
- The shells with probably cook for 9 or 10 minutes.
- Preheat a big, deep skillet or a medium saucepan over medium heat.
- Place garlic on a cutting board and place the flat of your knife on top of each clove.
- Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
- Throw out the skins and chop up the garlic.
- Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
- Add evoo by pouring a slow stream of it twice around the pan.
- This will be about 2 tablespoons, just enough to coat the bottom of the pan.
- Do not let the oil pour out too fast; you want a slow, steady stream.
- Add the garlic to the oil.
- To chop the onion, cut the ends off and cut the whole onion down the center.
- Wrap half and save it for another use.
- Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
- Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
- Add the chopped-up onion to the garlic and oil.
- Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
- Add the tomatoes to the onions and stir.
- When the tomatoes come to a bubble, reduce the heat under the sauce to low.
- Stir in basil pieces to wilt them.
- Season the sauce with salt and pepper.
- Preheat the broiler to high and place a rack in the center of the oven.
- Drain pasta shells.
- Add them to a casserole dish.
- Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
- tir carefully and coat the hot pasta with the pesto and cheeses.
- Pour the hot tomato and basil sauce over the pasta, as much as you like.
- You can always serve a little extra at the table.
- Scatter the mozzarella cheese over the pasta.
- Add a final sprinkle of parmesan as well.
- Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
- Let the cheese melt and bubble on top, 3 to 5 minutes.
Nutrition Facts : Calories 602.4, Fat 22.6, SaturatedFat 10.7, Cholesterol 58.1, Sodium 414.1, Carbohydrate 73, Fiber 9.1, Sugar 5.9, Protein 29.3
TOMATO, BASIL AND CHEESE BAKED PASTA
Make and share this Tomato, Basil and Cheese Baked Pasta recipe from Food.com.
Provided by ShortyBond
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. Cook probably 9-10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to seperate the cloves from the skins. Throw out the skins and chop up the garlic.
- Add EVOO to the pan by pouring a slow stream of it twice-around-the-pan. Do not let the oil pour out too fast. Add the garlic to the oil.
- Chop onion finely. Add to garlic and oil. Cook, stirring frequently, five minutes or until onions are tender.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
- Stir in basil pieces to wilt them. Season the sauce with salt and pepper to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a casserole dish.
- Add pesto sauce, 1 cup ricotta cheese and a handful of grated parmigiano.
- Stir carefully and coat the hot pasta with the pesto and cheeses.
- Pour the hot tomato and basil sauce over the pasta.
- Shred up mozzarella and scatter over the pasta. Add a final sprinkle of parimigiano to the mozarella as well.
- Place the casserole under the broiler in the middle of oven, 10-12 inches from the heat. Let the cheese melt and bubble on top (3-5 minutes).
Nutrition Facts : Calories 894.2, Fat 33, SaturatedFat 16, Cholesterol 83.4, Sodium 609.5, Carbohydrate 108.3, Fiber 13.3, Sugar 10.6, Protein 44.5
TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
RACHEL'S TOMATO BASIL SOUP
Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!
Provided by CARAMOMMY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 13.2 g, Cholesterol 76.2 mg, Fat 22.9 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 14 g, Sodium 669 mg, Sugar 1.9 g
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