Baked Penne Rigate Food

BAKED PENNE

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.

BAKED PENNE RIGATE

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

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

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.

BAKED ZITI OR PENNE RIGATE WITH CAULIFLOWER

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.