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Need baked pasta inspiration......

16 years ago

Hey all

My guys requested a "baked pasta" dish for dinner on Tues, but when I tried to get them to pick Lasagna, Stuffed Shells, Ziti, etc they said it was up to me. What is your favorite or "go to" baked pasta recipe - it can be traditional or ecclectic and will be served with a chopped salad and ABin5.

Thanks so much in advance!

Alexa

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Comments (7)

pat_t
16 years ago
Hands down - this would be what I would make:

CANNELLONI STUFFED WITH SPINACH AND RICOTTA

CREPES:
6 eggs (room temperature)
1-1/2 cups flour
1/4 tsp. salt
1-1/2 cups water

Combine all ingredients in medium bowl with electric mixer. Let stand 1/2 hour or longer. Slowly heat 8-inch crepe pan/non-stick skillet. Ladle about 1/4 cup batter into pan, swirling to cover bottom of pan, and cook until top is dry but bottom is not browned. Stack between waxed paper as they cool.

FILLING:
2 lbs. fresh spinach, cooked and well-drained, finely chopped
1-1/4 cup ricotta cheese
2 egg yolks
3/4 cup freshly grated Parmesan cheese
Pinch freshly grated nutmeg
Salt and pepper
1 Tblsp. unsalted butter
1 cup heavy cream

In mixing bowl, combine spinach, ricotta, egg yolks, 1/4 cup Parmesan, nutmeg, salt and pepper. Blend well with fork. Preheat oven to 350Â° F. Grease 8 x 12 inch ovenproof dish with the butter. Spread spinach mixture onto crepes and roll up. Arrange crepes, seam side down in a single layer in prepared dish. Sprinkle with remaining 1/2 cup Parmesan and pour the cream evenly over top. Bake until top begins to turn golden, about 20 minutes.

Submitted by LoriJean44 at the ths.com Cooking Forum.
woodie
16 years ago
Its hard to give me a baked pasta dish that I wouldn't love - this one is a favorite of mine.

Sol's Baked Pasta with Sausage and Tomato Pesto

1 pound hot italian sausage, casings removed
1 onion, finely chopped
3-4 garlic cloves, minced
1/2 cup dry red wine
26 ounces of your favorite marinara sauce
6 Tablespoons of Pesto
Salt & freshly ground black pepper to taste

1 pound penne or rotini pasta, cooked al dente
1 pound mozzarella, shredded
1 cup freshly grated Pecorino Romano cheese

6 oz. bag baby spinach leaves

Cook the sausage until no longer pink. Add the chopped onion and sautÃ© about 5 minutes, or until translucent. Add the garlic, marinara sauce and wine. Simmer for 10 minutes or until sauce thickens. Stir in the pesto, salt and pepper.

Preheat oven to 375Â°F. Lightly grease a 9"x13" dish. Spread a thin layer of the sauce over the bottom of the pan.

In a large bowl, combine the pasta, mozzarella and 1/3 cup of the Pecorino cheese. Add the spinach leaves, mixing to combine. Spoon mixture in prepared baking dish and sprinkle with the remaining pecorino cheese on top.

Bake about 30 minutes, or until cheese is lightly golden.

This recipe makes 6-8 servings. Enjoy it.

Sol
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stacy3
16 years ago
this is AMAZING.

Baked Pasta with Sausage and Tomato Pesto (Sol)

1 pound hot italian sausage, casings removed (I use half hot and half mild)
1 onion, finely chopped
3-4 garlic cloves, minced
Â½ cup dry red wine
26 ounces of your favorite marinara sauce
6 Tablespoons of Pesto
Salt & freshly ground black pepper to taste
Â Â Â Â Â Â Â Â Â Â Â
1 pound penne or rotini pasta, cooked al dente
1 pound mozzarella, shredded
1 cup freshly grated Pecorino Romano cheese
6 oz. bag baby spinach leaves
Cook the sausage until no longer pink. Add the chopped onion and sautÃ© about 5 minutes, or until translucent. Add the garlic, marinara sauce and wine. Simmer for 10 minutes or until sauce thickens. Stir in the pesto, salt and pepper.
Preheat oven to 375Â°F. Lightly grease a 9"x13" dish. Spread a thin layer of the sauce over the bottom of the pan.
In a large bowl, combine the pasta, mozzarella and 1/3 cup of the Pecorino cheese. Add the spinach leaves, mixing to combine. Mix in the rest of sauce. Spoon mixture in prepared baking dish and sprinkle with the remaining pecorino cheese on top.
Bake about 30 minutes, or until cheese is lightly golden.
This recipe makes 6-8 servings. Enjoy it.
stacy3
16 years ago
haha!!! Woodie!
caliloo
Original Author
16 years ago
Wow! Stacy and Woodie are doing a Vulcan Mind Meld LOL! It certainly sounds awesome but I need more to pick from! Please keep posting everyone :-)

Alexa
stacy3
16 years ago
LOL!

Pat, I had forgotten about Lori's awesome recipe, too. I've made that and love it.

Giada's lasagna rolls are good.

Lasagna Rolls
Recipe courtesy Giada De Laurentiis

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
stacy3
16 years ago
I saved this one back in 2004 - I don't think I made it! But it looks very good.

Penne Quattro Formaggi Con Prosciutto ÂJennifer Garner

(Baked Pasta with Four Cheese Sauce and Prosciutto)
from: Gourmet Gatherings
Pasta:
1 one-pound box penne rigate, uncooked
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
Pasta Sauce:
6 tablespoons unsalted butter, plus 1 tablespoon for buttering the baking dish
1 medium onion, diced
1/2 cup all-purpose flour
5 1/2 cups whole milk
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 cup (about 4 ounces) grated Parmigiano-Reggiano
2 1/2 cups (about 10 ounces) grated GruyÃ¨re cheese
1 1/2 cups (about 6 ounces) grated Fontina cheese
1/2 cup (about 2 ounces) dolce lattÃ© Gorgonzola cheese
1 1/2 tablepoons Dijon mustard
1/4 pound prosciutto, thinly sliced, torn by hand into small 1/2-inch pieces
Breadcrumb Topping:
3 tablespoons butter
1/2 teaspoon kosher salt
1 1/2 cups coarse breadcrumbs
1/4 cup Italian parsley, finely chopped
2 teaspoons fresh thyme leaves, chopped
Preheat the oven to 375?.
Prepare Baking Dish: Butter a 3-quart gratin dish; set aside.
Cook Penne Pasta: Bring a large saucepan (at least 4 qt.) of water to boil. Add the salt, then the pasta, and cook until al dente, about 8 minutes. Drain. Place pasta into a large metal bowl and toss with 2 tablespoons olive oil; set aside.
Make Cheese Sauce: Make a roux by melting the butter in a large saucepan over medium heat. When the butter is hot, add the onion and cook until softened but not browned, about 5 minutes. Turn the heat up to medium-high and add the flour all at once. Whisking constantly, cook the flour for 2-3 minutes (do not brown). While whisking, slowly pour in milk. Continue cooking, whisking slowly but constantly until the mixture thickens. Remove from heat; whisk in salt, black pepper, and cayenne pepper. With a spoon, stir in all of the cheese and allow to melt and blend in. Stir in the mustard and prosciutto pieces.
Pour the cheese sauce onto cooked pasta and toss gently to coat. Transfer immediately to the prepared gratin dish. Cover tightly with foil. Bake for 15 minutes or until steamy and hot.
Make the breadcrumb topping: Melt the butter in a large sautÃ© pan over medium heat. Add the salt to the melted butter. Add the breadcrumbs and toast until nice and crunchy, stirring occasionally, about 4 minutes. Remove from heat and mix in herbs.
Serve: Place a spoonful of baked penne in a soup plate or bowl, garnish generously with toasted breadcrumbs.
Serves 14 as a first course (8-10 as a main course).

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