Time 40m Yield 4-6 Number Of Ingredients 12 Steps:
Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish. Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don’t want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside. In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed. Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.
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.
Time 1h5m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl. Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
Time 35m Yield 4-6 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.
Time 1h Yield 10 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.
Time 1h15m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). 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. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes. Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
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 45m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
More about “penne and spinach bake recipes”
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Cook and drain pasta as directed on package, omitting salt. Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, ham and wine. Cook and stir until some of the wine has evaporated. Add spinach and pasta; toss gently. Sprinkle with cheese.
