Baked Penne Rigate Food

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BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

BAKED PENNE RIGATE



Baked Penne Rigate image

A very favorite dish for me! I make this often! Recipe Source~ My own family recipe!

Provided by Angela Pietrantonio

Categories     Pasta

Time 50m

Number Of Ingredients 9

1 1/2 c angela's meat sauce (or use your favorite tomato sauce)
1 lb penne rigate or ziti
salt to taste
2 lb ricotta
1/2 lb mozzarella, shredded
1/2 c grated parmesan cheese
2 large eggs, beaten
1/2 c chopped fresh parsley
ground black pepper to taste

Steps:

  • 1. Preheat oven to 375*F.
  • 2. Spoon half of the sauce onto bottom of a 9x13-inch baking dish.
  • 3. Bring 4 quarts of water to boil. Add the penne and 1 1/2 tablespoons of salt and cook until not quite done.
  • 4. Meanwhile, combine and blend the ricotta, mozzarella, half the Parmesan, eggs, parsley, and pepper in a large mixing bowl.
  • 5. When the pasta is ready, drain and toss in the bowl with the ricotta mixture. Transfer the pasta to the baking dish and spread out evenly. Top with the remaining sauce and sprinkle with the rest of the Parmesan. Bake 20 to 25 minutes or until bubbly.

PENNE RIGATE WITH BASIL CREAM POMODORO



Penne Rigate with Basil Cream Pomodoro image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 26

2 tablespoons olive oil
1 ounce sliced pancetta
1 ounce shallots
1 ounce onions
1/2 ounce garlic
1/2 cup red wine
1 cup Marinara Sauce, recipe follows
1/2 cup vegetable stock
1/4 cup chopped basil
1/4 cup plus 1 tablespoon cream
1/2 ounce grated Gorgonzola
1 ounce grated Parmesan, plus more, for garnish
Salt and pepper
1/2 pound penne rigate, cooked, drained, and warm
Thyme sprigs, for garnish
1 stalk celery
1 medium onion
1 carrot
2 tablespoons olive oil
4 large garlic cloves
1 pound Roma tomatoes
1/4 teaspoon sambol oelek
1/2 cup fresh basil
Pinch fresh thyme
1 quart vegetable stock
Salt and pepper

Steps:

  • Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
  • When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
  • Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.

PENNE RIGATE WITH CHICKEN



Penne Rigate With Chicken image

Make and share this Penne Rigate With Chicken recipe from Food.com.

Provided by MA HIKER

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

13 1/4 ounces whole wheat penne rigate
2 tablespoons olive oil
1 yellow pepper, chopped
1 onion, chopped
2 garlic cloves, minced
26 ounces pasta sauce, your favorite flavor
3 chicken breasts, cooked
2 tablespoons basil, chopped

Steps:

  • Cook pasta according to package directions.
  • Saute pepper, onion, and garlic in olive oil until tender.
  • Stir in pasta sauce, chicken and basil.
  • Simmer 5 minutes.
  • Serve sauce mixture over pasta.

Nutrition Facts : Calories 736.6, Fat 22.6, SaturatedFat 4.7, Cholesterol 69.6, Sodium 964.6, Carbohydrate 97.5, Fiber 9.4, Sugar 17.6, Protein 40.9

BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER



Baked Ziti or Penne Rigate With Cauliflower image

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 medium cauliflower, about 2 pounds, leaves and stem trimmed
Salt to taste
Pinch of saffron threads
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped flat leaf parsley
3/4 pound ziti or penne rigata
2 ounces pecorino or Parmesan, grated (1/2 cup)

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
  • Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
  • Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.
  • Heat the oven to 375 degrees. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 685 milligrams, Sugar 4 grams

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