Oven Baked pasta is a great dish for any buffet party or a lunch or dinner at home. It provides great left overs and can easily be frozen for another meal. I always recommend serving baked pasta with a green side dish such as a fresh salad, or Italian green beans.
Here are the ingredients you will need:
1 Box of short tube pasta such as Rigatoni.
32oz. pasta sauce - for real quick, use a "good" Italian jar sauce
15 oz. ricotta cheese - low fat will not take away from the taste, so I recommend using it for this dish.
1 1/2 to 2 Cups grated romano cheese
13x7 baking pan or 2 smaller ones
Directions:
1. Bring a pot of water to a boil and add a pinch of salt.
2. Add the entire box of pasta and give a stir.
3. Cook for just over 1/2 the normal time. For rigatoni, I time it about 7 minutes. Here is one of the secrets... only cook the pasta 1/2 just under aldente. It will continue to cook in the oven.
4. Drain the pasta and set to the side.
5. Place one scoop of pasta sauce on the bottom of the pan.
6. Add a layer of pasta, do not be shy, it only requires 2 layers.
7. Put a layer of sauce over the pasta making sure to cover it all. Do not be shy.
8. Put a layer of ricotta using about 3/4 of the container.
9. Mix it all together gently so it is evenly dispersed.
10. Add the rest of the pasta on top, then the sauce, ricotta and then add the romano.
11. Mix all together and make sure the sauce covered all the pasta to prevent it from drying out.
12. Cover the pan with foil and bake at 365 degrees F. for 25-35 minutes.
- Note - Once the sauce starts bubbling up from the bottom of the pan, you know it is finished. I always recommend a taste test however.
A few tips I would like to mention however. First, you can add meat to this dish such as meatballs. Make sure the meat is precooked. Second tip, do not tell anyone how easy it is to make! It took me less than 15 minutes to prepare this dish.
As they say in Italian... "Mangiamo!" ("Let's Eat!")
Made from durum (hard wheat) flour, pasta is the familiar pale straw color, but it is brown if made from buckwheat or wholewheat flour. Coloring is added by spinach (green), tomato puree (red), beetroot juice (red or pink), saffron or turmeric (yellow), and squid or octopus ink (black). Durum wheat can be difficult to work with and, to make it easier, it is sometimes mixed with soft wheat flour which reduces the protein content and makes the product more starchy. Look for pasta that is made from 100% durum wheat for best results.
CANNELLONI - These are available shaped as large, smooth or ridged, hollow tubes. Suitable for filling and then baking with sauces.
CONCHIGLIE - These are shell-shaped pasta - their name translates as little shells or conches. They come in various sizes and may have a smooth surface or a ribbed texture.
FARFALLE - The name of this small shape translates as bows or butterflies, and is available in a variety of sizes. Farfalline is the name given to the very tiny ones.
FETTUCCINE - This is a ribbon-shaped pasta, slightly wider than tagliatelle. It is especially good with creamy and butter-based sauces.
FUSILLI - Resembling a spring, these pasta shapes are also known as twists. Fusilli lunghi is a hollow pasta shape in the form of a long corkscrew.
FIORELLI - The name of this pretty little pasta shape means flower. It is sold in packets of mixed colours - white, green and red - the colours of the Italian national flag.
GNOCCHI - Gnocchi is usually included when describing types of pasta, although it is really a small dumpling. It may be made of flour and water; potato flour and water, or even polenta. Gnocchi is usually added to soups or cooked in a simmering liquid and then tossed in butter or a sauce. LASAGNE - Lasagne is made in broad flat sheets. The sheets are usually cooked layered with meat, cheese, vegetables and a sauce, or sauces, and baked in the oven. Cannelloni are sometimes made with rolled sheets of lasagne.
PAPPARDELLE - This is a whole ribbon noodle, sometimes made even more distinctive by a crinkly edge. Like tagliatelle, it can be found coiled into nests. PENNE - The name of this short tubular-shaped pasta means quills, recalling the quill pens of the past. Penne may be smooth or with a ridged surface, in which case they are called penne rigate.
RAVIOLI - This is a filled square or round pasta shape that comes with a variety of fillings, ricotta and spinach being a favourite. They are available in small, medium or large sizes.
SPAGHETTI - The classic pasta, and possibly the universal favourite. Other long strings of pasta include spaghettini (a very thin type of spaghetti); vermicelli (a size in between spaghetti and spaghettini); capellini (a very fine pasta); and fedelini (slightly thicker than capellini).
TAGLIATELLE - Tagliatelle is flat ribbon pasta and so technically a noodle. It is usually sold coiled into nests. The combination of green and yellow tagliatelle is known as paglia e fieno or straw and hay noodles.
TORTELLINI - Tortellini are a small version of tortelli, a stuffed pasta shape. Spinach and ricotta is a favourite filling for tortellini; they are sold ready-filled or you can make your own. Like ravioli, they are served with a sauce or with melted butter and grated Parmesan cheese.
Pasta is more than just spaghetti! Are you tired of the traditional spaghetti with pasta sauce? This seems to be the old standby for a quick meal. Yes, the kids love it but it gets a little boring, so it's time to switch things up with your pasta dishes. There are an infinite number of ways to serve pasta. Here are three great recipes and one of them you can freeze in a large quantity and have it ready in no time for a fast dinner.
2 tbsp cornstarch 1 (14 ounce) can of chicken broth 1 tsp dried oregano 1/4 tsp garlic powder 2 c. small broccoli flowers 2 medium carrots, sliced 1 medium onion, cut into small wedges 1 medium tomato, diced 4 cups hot cooked penne pasta, cooked without salt 3 tbsp grated Parmesan cheese
Directions:
1. Mix the cornstarch and 3/4 cup of the broth. 2. Mix the remaining broth with the oregano, garlic, broccoli, carrots and onion in a saucepan. 3. Heat to a boil and cover and cook over low heat for 5 minutes or until vegetables are tender. 4. Add the cornstarch mixture and cook, stirring until the mixture boils and thickens. 5. Stir in the tomato.
Toss this sauce with the penne and serve with cheese.
Chicken Pasta
1 tbsp olive oil 2 c. shredded rotisserie chicken (store-bought variety) 1 c. frozen small peas 1/2 c. chicken broth 2 cloves garlic, finely chopped 12 oz. bow-tie pasta or another shaped pasta 1/2 c. freshly grated Parmesan cheese 1 tbsp butter Salt
1. In large skillet, heat olive oil over medium-high heat. 2. Add the shredded chicken and heat through. 3. Stir in the garlic, peas and broth. 4. Simmer for a couple of minutes until the broth has reduced slightly. 5. Keep it warm over low heat.
Now,
1. In large pot boil the pasta for about five minutes in salted water. 2. Drain the pasta and add it to the chicken mixture. 3. Stir in 1/2 cup Parmesan cheese and butter then simmer over medium heat. 4. Be sure to stir frequently and drain when pasta is al dente; about 3 minutes.
Done! Now serve with some additional Parmesan to sprinkle over top.
Cheese Stuffed Pasta Shells
40 jumbo shell pasta Cooking spray or oil 1 (12-ounce) tub of 1% low-fat cottage cheese 1 (15-ounce) tub of ricotta cheese 1 cup (4 ounces) shredded Asiago cheese 3/4 c. (3 ounces) grated fresh Parmesan cheese 2 tbsp fresh chives, chopped 2 tbsp fresh parsley, chopped 1/4 tsp black pepper 1/4 tsp salt 1 (10-ounce) pkg. frozen chopped spinach, thawed and drained 6 cups marinara sauce 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Pre-heat oven to 375°.
1. Cook pasta according to package directions, drain and set aside. 2. Spray two 13 x 9-inch baking dishes with the cooking oil and set aside. 3. Put cottage cheese and ricotta cheese in a food processor; process until smooth. 4. Combine cottage cheese mixture, Asiago cheese, Parmesan cheese, chives, parsley, pepper, salt and spinach. 5. Spoon or pipe 1 tbsp cheese mixture into each shell.
Hint: Put mixture into a freezer bag and cut one corner off, use to pipe into shells.
If baking to serve right away:
1. Place half the shells with their seam sides up, in a baking dish. 2. Pour 3 cups marinara over the stuffed shells. 3. Sprinkle with 1/2 cup mozzarella. 4. Repeat with remaining stuffed shells in a second dish.
Cover with foil. Bake at 375° for 30 minutes or until heated through.
If freezing:
Wrap the unbaked shells in plastic wrap squeezing out any air bubbles and wrap again with heavy-duty foil. These can be stored in the freezer for up to 2 months.
To prepare frozen unbaked shells:
1. Pre-heat oven to 375º. 2. Unwrap shells reserving the foil. 3. Place in the casserole dishes and cover with the foil. 4. Bake at 375º - after 30 minutes add the 3 cups of marinara sauce. 5. Continue baking for another 30 - 40 minutes until heated through.
This is a great make ahead recipe for the freezer and is a fantastic time saver. You can wrap them in individual serving packets for a quick lunch or in a larger package for a dinner size. Freezer meals are not only time savers but they can save you money as well!
Cooking, like every other activity worth endeavoring, has an art. To be able to prepare culinary dishes is truly a great gift that gyrates the taste buds and satisfies the heart. It requires practice, a love and desire for cooking foods, and patience. In this article, you are presented with tips from expert chefs that you should take into consideration when preparing pasta, rice, or potatoes.
When pasta is fresh it tends to require less water than dried pasta. You need to have a large saucepan of rapidly boiling water ready-just about enough boiling water for the pasta to cook in. To prevent the pasta from sticking together, a little oil should be added to the water. After that, add pasta to the pan, making sure that the water remains boiling, while at the same time stirring for ten seconds to separate the pasta. Depending on the type of pasta you're using, boil for two to four minutes.
Spaghetti should be untangled before serving. Sometimes, when you allow spaghetti to cool for too long, it becomes tangled. If this happens, toss it back into the hot water and stir with a large spoon. Right after that, drain and rinse the pasta in cold water. Some olive oil may be added if you see it fit.
Al dente pasta is a special type of pasta. Al dente, an Italian phrase, means "to the tooth".
Cooked pasta should be soft but still firm when you bite it. It is said that the easiest way to determine whether pasta is "al dente" is removing a piece from the saucepan and testing it between your teeth. The ideal "al dente" pasta will have some texture when bitten, but it should not be dry and hard in the middle.
Pasta is also cooked dried. Do not fall prey to the common mistake of not having enough boiling water when cooking dried pasta. Prepare a large saucepan of rapidly boiling water. Add a little oil and pasta to the pan. To separate the pasta, stir for twenty seconds. Depending on the shape of the pasta and the flour used, boiling should be for ten to fourteen minutes. To serve hot, drain and eat immediately without any extra oil or butter. To serve cold, rinse pasta under warm water, and then rinse under cold water.
When preparing "perfect pasta" you do not actually boil the noodles! Instead, boil the water and add pasta after turning off the fire. Cover the pasta, removing cover only to stir the pasta every five minutes for twenty minutes. This way, you will never have overcooked pasta, but perfect pasta every time.
Let's now move on to rice. Here are some tips for making fluffier rice. Before adding rice, add one teaspoon of lemon juice to the water. This will not change the flavor but will plump up the grains to give you perfect rice.
Here are some tips for adding flavor to rice. Chicken stock, beef stock, or tomato juice are wonderful substitutes for plain water when boiling flavored rice. It may be served "as is" or more flavor may be added by sautéing some vegetables in olive oil and garlic and then adding them. This will give you a delicious and healthy side dish.
Here are some tips for reducing the stickiness of pasta and rice. Because of the starch in pasta and rice, they tend to stick together. This may be avoided by adding a splash of vinegar when boiling them. This gives you perfect, stick-free pasta and rice every time.
Here are some tips for making the fluffiest possible baked potatoes. You need to choose a potato with high starch content. Examples of good choices are Russets and Idahos. To aid steam in escaping during baking, pierce the potatoes several times with a knife before placing them in the oven.
Wrapping your potatoes will cause them to steam rather than bake, so do not do this. When serving your baked potatoes, before adding toppings, cut a slit in the top and squeeze the sides of the potato.
Here are some great tips for making the skin edible when you're baking potatoes. Before placing them into a hot oven, rub the outside of your potatoes with some vegetable oil. This will cause it to become not only soft,but delicious as well. A little added butter and sour cream, or even shredded cheese gives you a perfect side dish!
Smothered in butter or drowned in gravy...however you like them...mashed potatoes are a wonderful accompaniment to a variety of meals. To copy a page off the professional's book, start making your mashed potatoes by putting several whole garlic cloves in the water with the boiling potatoes. All this garlic cooked up will add a superb flavor during mashing. Add buttermilk, cream cheese, sour cream butter, or a combination of these while mashing potatoes. Careful experiments in this will help you discover what his best.
If you need baked potatoes in a flash, here are some excellent tips from the experts. Potatoes may be microwaved, but are always nicer in the oven. Slicing your potatoes in half (lengthwise) and baking them with the flat part facing down, will facilitate speed in baking. Remember to grease the baking sheet, then simply place potatoes into a 375-degrees oven for approximately thirty minutes.
The oven baked pasta is made with a delicious cheesy tomato sauce and works perfectly with left over roast chicken as we made it. Actually it’s just as good without the chicken and will make a great side. This secret to this dish is the tomato sauce which brings everything together. To get more intensity and flavour we oven roasted the tomatoes with thyme, salt and olive oil for an hour before blending and adding to the sauce. This really concentrates the flavour of the tomatoes and gives them a great kick in flavour (essential for UK tomatoes which are bland at the best of times).
This secret to this dish is the tomato sauce which brings everything together. To get more intensity and flavour we oven roasted the tomatoes with thyme, salt and olive oil for an hour before blending and adding to the sauce. This really concentrates the flavour of the tomatoes and gives them a great kick in flavour (essential for UK tomatoes which are bland at the best of times).
Once the tomato sauce was ready we blended it again to get a smooth creamy finish. Spoon of Philadelphia cheese and some red Leicester and the sauce is ready. Simple combine with pasta and bake topped with mozzarella and Parmesan cheese.
Chicken Pasta Bake
Prep time
Cook time
Total time
A simple pasta tray bake with a creamy tomato sauce with basil and left over chicken
Recipe type: Main
Cuisine: Italian
Serves: 2 -4 persons
Ingredients
For The Oven Roastem Tomatoes
4 Tomatoes, halved
Sea/Rock Salt
Thyme
Olive Oil
For the Tomato Sauce
1 medium onion, chopped
1 clove garlic, minced
½ tsp dried chilli flakes (optional or reduce amount)
½ tsp tomato puree
100 ml Marasala (optional)
1 tsp brown sugar
4 Oven Roasted tomatoes (above) puréed
250g tomato passata or 1 tin chopped tomatoes
½ cup water
salt and pepper to taste
1 tsp dried oregano
½ tsp dried basil
¼ tsp dried thyme
Large handful of fresh basil, roughly chopped
1 large teaspoon cream cheese
1 heaped handful of red Leicester cheese (or cheddar cheese)
Other Ingredients
250g Penne, Macaroni or other Pasta (we used Macaroni)
Cooked chicken pieces
125g mozarella cheese
50g parmesan cheese
Instructions
Roast the tomatoes
Halve the tomatoes, springle with salt, fresh thyme and olive oil.
Roast in a medium/hot oven (180 Degrees C) for approximately 45 minutes to 1 hour
Allow to cool then puree in a blender
Prepare the pasta
Cook the pasta in boiling salted water according the the pack instructions. Leave slightly Al dente (about 2 minutes from full cooking time as it will bake in the sauce).
Sieve and drizzle and mix with olive oil to stop the pasta sticking together
Prepare the tomato sauce
Warm 2 tbsp olive oil and add the onions. Soften for about 5 minutes
Add the garlic and fry for a further 1 minute
Add the dry chilli flakes and the tomato puree and fry for 1 minute
Add the Marsala wine and allow to cook off for a further minute
Add the pureed roasted tomatoes, passata, water, sugar, oregano, basil and thyme
Stir well and taste for seasoning then decide how much salt and pepper to add
Allow the sauce to cook and reduce for about 10-15 minutes until it has thickened up a bit (dont let it get too thick, if it does, add more water)
Turn off the heat and allow to cool slightly, then blend until smooth
Return the blended tomato sauce back to the pan and turn on the heat.
Once back to temperature add the 2 cheeses and stir well until the cheese has melted and the sauce is creamy.
Take off one or two ladles of sauce and set aside for topping later
Add the chicken, basil and stir through.
Add the pasta and mix well
Fill your baking dish with the pasta mixture then top with the remaining sauce
Liberally sprinkle over the mozzarella, followed by the parmesan
Bake for 10-20 minutes on a medium oven until the cheese has melted and is golden.
Finally sprinkle over a few more roughly chopped pieces of basil and serve alone or as a side dish
