Tortiglioni Lentil Pasta Bake No Boil Food

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EASY NO BOIL PASTA BAKE



Easy No Boil Pasta Bake image

Campbell's used to make a jarred pasta bake sauce that I loved when my kids were little and time was short! When it was discontinued I discovered that the same recipe could be used with any jarred pasta sauce. My oldest son, who is away at college, asked me for some easy recipes that he can make with minimal mess and time and this recipe popped into my head... I thought I'd post it since I couldn't find any others like it on Zaar.

Provided by Hollyism

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (16 ounce) box pasta (Rigatoni, Penne, Rotini or Ziti)
1 (24 ounce) jar tomato sauce
1 full jar water (24 ounces)
2 cups mozzarella cheese, shredded

Steps:

  • PREHEAT oven to 425 degrees.
  • COMBINE uncooked pasta, 1 jar of Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
  • BAKE 30 minutes. Uncover and stir well.
  • TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
  • Optional: You can add garlic powder and/or italian seasoning along with the pasta/sauce/water mixture and sprinkle grated parmesan on top of the mozzarella for great flavor and easier browning.
  • Optional: You can add small frozen meatballs or browned ground beef (if you don't mind dirtying a pan) along with the pasta/sauce/water mixture for some added protein.

DELICIOUS NO-BOIL PASTA BAKE



Delicious No-Boil Pasta Bake image

This pasta bake is done in one pan and doesn't require you to even boil the pasta first. Yes, that means the pasta is cooked in the oven! It's amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure! NOTE: This recipe was retested and updated in Nov. 2021 because some commenters noted that it sometimes curdled. We changed the 2 cups whole milk to 1 cup heavy cream and 1 cup stock. We've had amazing results with this change (no curdling!), but wanted to share in case you loved the previous version. The sauce is a pretty pink like a vodka sauce and clings to the pasta beautifully without curdling. We also increased the salt from 1/2 teaspoon to 3/4 teaspoon. Enjoy! - Christine xo Listen to me explain briefly about how to make this No-Boil Pasta Bake, with some great tips along the way, by clicking the play button below: [sc name="noboilpastabakepsintro"][/sc]

Provided by Christine Pittman

Categories     Entrée

Time 1h15m

Number Of Ingredients 11

8 oz. uncooked dried pasta shells
12 oz. (4 links) fully-cooked chicken sausages, sliced ¼-inch thick
1 (28 oz.) can diced tomatoes with the juice
2 cups shredded mozzarella, divided
½ tsp. garlic powder
¾ tsp. salt
¼ tsp. black pepper
1 cup heavy cream
1 cup low-sodium chicken stock
Heavy duty aluminum foil
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
  • Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
  • Cover with two layers of aluminum foil and make sure it is very well sealed.*
  • Put it in the oven until the pasta is tender, about 50 minutes.
  • Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
  • Return to oven uncovered just until cheese has melted, about 5 minutes.
  • Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.

Nutrition Facts : Calories 584 calories, Sugar 14.2 g, Sodium 1237.5 mg, Fat 25.2 g, SaturatedFat 12 g, TransFat 0.3 g, Carbohydrate 60 g, Fiber 5.9 g, Protein 30.1 g, Cholesterol 64.4 mg

TORTIGLIONI LENTIL PASTA BAKE (NO BOIL)



Tortiglioni Lentil Pasta Bake (No Boil) image

A cheesy no boil vegetarian pasta bake that the whole family will love! Tortiglioni pasta and lentils are baked in a creamy tomato and mozzarella sauce, then topped with a mixed herb crumb. No pre cooking required, everything cooks together in one dish for minimal effort and cleanup! This is a perfect vegetarian pasta dinner with added protein that everyone will be happy with.

Provided by Christine Melanson

Categories     Pasta

Time 1h5m

Number Of Ingredients 14

8 oz dried tortiglioni pasta
1 can green or brown lentils (if you aren't using canned, you want about 1.5 cups of cooked lentils)
6 cloves of garlic (minced)
2 tsp mixed dried Italian herbs
2 cups grated mozzarella (see notes)
1 cup grated parmesan
28 oz canned tomatoes
2 cups whole milk
Salt and pepper to taste
1/2 cup breadcrumbs
1/2 cup grated parmesan
A few handfuls of fresh herbs (I used a combo of basil, thyme, sage and rosemary)
1/4 cup of olive oil
Salt and pepper (to taste)

Steps:

  • Pre-heat the oven to 200C / 400F.
  • In a deep casserole dish, combine your dry pasta, lentils, garlic, cheese, mixed dried herbs and canned tomatoes. Pour the milk over the top and stir through.
  • Cover and place in the oven for 50 minutes.
  • In the meantime, make your herby topping. Put the breadcrumbs, parmesan, herbs and salt and pepper in a food processor and blitz. Slowly add the olive oil and pulse until the mixture is wet and sandy.
  • Once the pasta has cooked for 50 minutes, remove from the oven.Uncover and stir through.
  • Change the oven setting to broil / grill.
  • Add the herby topping to the pasta and return to the oven for a few minutes until the topping is crisping up.
  • Leave to sit for 5 minutes or so before dishing up.

Nutrition Facts : ServingSize 1 g, Calories 433 kcal, Carbohydrate 38 g, Protein 24 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 976 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 12 g

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