Tomato Basil And Cheese Baked Pasta Food

TOMATO, BASIL AND CHEESE BAKED PASTA

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).

TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY

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.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

TOMATO, BASIL AND CHEESE BAKED PASTA

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.

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

CHEESE & TOMATO PASTA BAKES

Steps:

• Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
• Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
• To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
• Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
• If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.

BAKED PESTO PASTA WITH TOMATO & CHEESE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

CREAMY BASIL & TOMATO PASTA

Steps:

• Combine first 4 ingredients. Let stand 30 min.
• Cook pasta in large saucepan as directed on package, omitting salt; drain. Place in large bowl.
• Add tomato mixture and pine nuts; mix lightly.

BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL

Steps:

• For the topping:.
• Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
• Transfer to small bowl; stir in Parmesan, salt, and pepper.
• Set mixture aside.
• For the pasta:.
• Adjust oven rack to middle position and heat oven to 500 degrees.
• Bring 4 quarts water to rolling boil in stockpot.
• Combine cheeses in large bowl; set aside.
• Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
• While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
• Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
• Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
• When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
• Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
• Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
• Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
• Bake until topping is golden brown, about 7 minutes.
• Serve immediately.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

BAKED PASTA WITH SAUSAGE, TOMATOES, AND CHEESE

Steps:

• Preheat oven to 350°F.
• Cook Pasta according to package directions, omitting salt and fat. Drain pasta; set aside.
• Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until sausage is browned, stirring to crumble. Add tomato paste, salt, black pepper, and diced tomatoes to pan; bring to boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half mozzarella and half of Parmesan. Repeat layers. Bake at 350°F for 25 minutes or until bubbly.

TOMATO, BASIL AND CHEESE BAKED PASTA RECIPE

Steps:

• 1. Bring a large pot of water to a boil and salt the water. Add pasta and cook to al dente. 2. Preheat a deep, large skillet over medium heat. 3. Chop the garlic and onion. 4. Add olive oil to pan. Add garlic. Chop onion and add to the oil. Cook, stirring frequently, five minutes until the onons are mushy and look cooked. 5. Add the tomatoes to the onions and stir. When they start to bubble, reduce the heat to low. Stir in basil pieces to wilt them. Season with salt and pepper. 6. Preheat broiler to high and place rack in the center of the oven. 7. Drain pasta. Add to a flameproof casserole dish. Add pesto sauce, ricotta and parmesan. Stir to coat the pasta. Pour tomato sauce over pasta. Scatter mozzerella cheese over pasta. Add a final sprinkle of parmesan to the mozzarella. 8. Place casserole under the broiler, 10-12 inches from the heat. Let the cheese melt and bubble on top, 3-5 minutes.

TOMATO N CHEESE PASTA

Steps:

• Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

EASY TOMATO BASIL PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
• Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
• Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
• Bake in the oven for 40-45 minutes, until the pasta is fully cooked. Serve and sprinkle with garnish of choice.
• Enjoy!

TOMATO BASIL PASTA

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.