Time 35m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.
Time 1h15m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Cook the pasta in salted boiling water until it is very al dente. (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking. Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes. Sprinkle evenly with flour and stir until the flour is incorporated. Slowly stir in milk and cook, stirring constantly, for five to seven minutes. Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg. Cook and stir until the cheese melts. In a large bowl, mix together the pasta and uncooked spinach leaves. Pour the hot sauce over and mix well. Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan. Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil. Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
Time 50m Yield 4 servings Number Of Ingredients 13 Steps:
Bring a pot of salted water to a boil for the pasta. Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn’t burn. While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside. Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.
More about “cheesy spinach baked penne recipes”
Time 55m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Set oven to 350 degrees. Grease a 13" x 9" baking pan. Cook the pasta only to firm-tender (don’t overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside. In a heavy-bottomed saucepan, melt the butter over med-high heat. Add in the chopped onion (if using) and the garlic; saute for 5 minutes. Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly. Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly. Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat. In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well. Spoon the mixture into a prepared greased baking pan. In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese. Sprinkle the mixture over the casserole in the baking pan. Bake for 30 minutes, or until hot and bubbly. Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.
