We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Beef pasta
This is a rustic Spanish, spicy, mince based baked penne pasta dish which is perfect for a no-frills family supper. The sauce makes 5 portions and so it becomes economical and quick after you've cooked the batch of sauce.
Cheshire, England, UK
135 people made this
- Meat Sauce
- 450g (1lb) lean minced lamb
- 450g (1lb) lean minced beef steak
- 6 rashers smoked streaky bacon, very finely chopped
- 2 large Spanish onions, very finely chopped
- 3 (400g) tins quality chopped plum tomatoes
- 2 handfuls fresh basil, finely chopped
- 2 or 3 red chillies finely chopped, seeds intact
- 1 (250ml) jar sun-dried tomatoes in olive oil, chopped (NB: save the oil)
- 2 tsps freshly ground black pepper
- 1 heaped tsp sea salt
- 1/2 tsp cayenne peppeer
- 1 tsp hot paprika
- 1 tbsp tomato puree
- 225g (1/2 lb) uncooked Penne pasta (macaroni works just as well)
- Generous portion (4-6 handfuls) grated mozarella cheese
- Generous portion (2-3 handfuls) quality Parmesan
MethodPrep:1hr15min ›Cook:15min ›Ready in:1hr30min
- Pre-heat oven to 230 degrees c.
- For the Sauce: In a large stock pot (with lid) place 3 tbsp olive oil (saved from the sun dried tomatoes). Fry the minced lamb and beef, onions, bacon and chillies until the meat is brown and the onions soft. (Break up any lumps of mince during this process). Drain off any excess fat if necessary.
- Add the sun-dried tomatoes, spices and 3/4 of the basil. Stir to combine and saute 3 minutes stirring occasionally.
- Add chopped tomatoes and tomato puree. Fill one of the tomato tins with water and add to the sauce. Simmer for 45-60 minutes until the tomato sauce is a thickish constituency (i.e no watery tomato sauce on the surface but still juicy). Check flavour and adjust as necessary.
- Divide sauce into 5 portions. Keep one portion out and freeze the rest.
- Cook pasta so it is just past al dente (soft but not soggy!). Drain well and add 1 x tsp tomato puree, 1 x tbs olive oil (or more oil from the sun-dried tomatoes), and the remaining basil. (Optional: Add 1 x tsp chilli paste or similar at this point depending on how spicey you like things!). Stir to combine.
- Add 1 portion of the sauce and stir into pasta thouroughly.
- Transfer to large lasagne type dish and level out (but don't squash down). Top evenly with parmesan first and then the mozarella.
- Bake in oven until mozarella browned.
Reviews & ratingsAverage global rating:(12)
Reviews in English (14)
Altered ingredient amounts.I added 2 clovers of garlic-19 Jul 2010
Altered ingredient amounts.No seeds from chillies-06 Mar 2010
Really delicious. Wanted something different to cook with mince and pasta. Will definitely make this again. Only used minced beef though as had no minced lamb. Used dried chillies.-15 Jun 2012
Recipe: Shruti Haasan's baked pasta with Ghost Pepper oil is the perfect cheat day meal
If you are suffering from mid-week blues, a bowl full of pasta will surely drive away all the bad feelings. A perfectly cooked pasta dish is silky smooth, aromatic and packs dollops of flavours. It is the perfect cheat day meal, and even Shruti Haasan agrees. The actor loves cooking food for herself and her family. Today, she took to her Instagram page to share a video of herself making baked pasta, and it is the most delicious thing we have ever seen.
Shruti Haasan posted a video of herself making baked pasta with Ghost Pepper oil on Instagram today. In the caption, the star explained the process to prepare the dish, which she has been making for years. The best part is that her recipe packs in dozen flavours as it is made with garlic, mushrooms, rosemary, chicken and Ghost Pepper oil.
Shruti captioned the video, “CHEAT DAY. I’ve been making baked pasta for years and years and it’s so good the next day too. I use gluten free pasta - then I fry onions, garlic, rosemary and mushrooms in sweet paprika, cayenne pepper and salt - I prepare the chicken separately in Italian seasoning and paprika with chilli flakes - I throw in bottled pasta sauce when I’m lazy (like I was today) and finally add half a cup of white wine till the alcohol cooks out completely (especially cause I’m sober) and then the extra zing on top is Bhut Jolokia oil, mix it all together shred the chicken top it off with mozzarella place in the oven for ten minutes at 160 degrees!! I love a side of gluten free bread too.”
Where did the TikTok Baked Feta Pasta Recipe come from?
Before we get started, we must pay homage to the originator! This one may have been bouncing on the FYP for quite a few weeks (or maybe months before, you never know!) but made its way to TikTok to everyone’s delight.
The original recipe is here (This blog is not in English) and has been altered quite a few times and no wonder -its an amazingly simple dish and quite beautiful.
This recipe is the base recipe with a few of my own alterations (noted). I hope you love this recipe as much as we did!
Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.
This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
17 Easy Baked Pasta Recipes That Are Cozy AF
I don’t know if it’s the dreary weather or my higher-than-usual stress levels, but I’ve been craving pasta a lot lately. First, I just threw together simple stovetop pastas with whatever I had in the fridge. A few days in, though, I went on the hunt for a few easy baked pasta recipes that could add a little more variety (and excitement!) to my pasta routine—without adding any more stress to my weeknights.
Lucky for me, there are scores of easy baked pasta recipes on Pinterest, and in pretty much every foodie corner of the internet. They range from light-ish on the dairy to going all in with several different types of cheese, and from totally meatless to decidedly meaty. In other words, there’s an easy pasta option for any mood, eating style, or craving.
If you want to branch out into the world of baked pasta but aren’t sure where to start, these 17 easy baked pasta recipes are all accessible for beginner cooks, and will walk you through the basics. If you’d rather wing it, I’d recommend using the easy baked penne recipe below as a base for whatever other fillings you want to add.
What’s the best kind of pasta?
My friend Maria from the blog Two Peas and Their Pod recently shared a brand of whole wheat pasta with me that she loves: Delallo . I hadn’t tried it before (my boys usually say they don’t care much for whole wheat pasta) so I picked up their whole wheat shells at my local market and decided to give them a shot. Delallo carries a lot of varieties of pasta, but I chose the shells since it’s nice for the meat and melted cheese to be able to sneak inside the shell cavities while baking.
Baked Feta Pasta
This viral social media recipe is low-effort and packed with flavor. A simple pasta sauce full of salt, tang, acid and a little bit of spice is made from baking feta cheese, tomatoes, olive oil and crushed red pepper flakes until soft before mashing it all together with a fork. For a creamier texture, be sure to use Greek feta (which is made from at least 70 percent sheep's milk) in lieu of feta-style cheese made from cow's milk. Any pasta shape you have on hand will do, but we recommend a medium-length pasta that holds onto the rustic sauce for optimal enjoyment.
Active time: 10 minutes Total time: 45 minutes
Storage Notes: Leftovers can be refrigerated for up to 3 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Position a rack in the middle of the oven and preheat to 400 degrees.
In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
Cook the pasta until barely al dente drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
Baked Pasta Recipe
TRADITIONAL ITALIAN RECIPE: This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something eaten every Sunday as a special lunch. Children at school, from time to time, eat baked pasta for their school lunch. However, Italian government laws state that schools must use Organic Pasta, Extra Virgin Olive Oil and Mozzarella.
To avoid mushy baked pasta, undercook the pasta in its boiling phase. Let the pasta boil for just five minutes before draining it well and tossing it in the sauce. Because the pasta’s going into a hot sauce in a hot oven, it’ll continue to cook long after it’s been drained. You’re looking for a semi-raw texture, even firmer than al dente pasta. Cook it completely in the beginning of the game, and by the time you serve yourself up a plate, you’ll have sad mensa-like meal.
You’ve got a lot of moving parts in a baked pasta dish: the white and red sauces, the cheese, and the pasta itself. Be sure to taste every single component before combining them and sticking the pan in the oven. Both sauces should be well-seasoned, but not overly salty, and the Pasta should be tasty with an extra-firm bite, you should not want to eat the pasta as-is. Also consider the fact that Parmesan definitely has a salty flavor, just like all the other cheese. Taste everything and adjust accordingly.
Baked pasta will never acquire that golden, bubbling crust in a regular oven. Baking it steadily at 350 degrees will ensure that the cheesy sauce melts beautifully, but the temperature isn’t high enough to get any color on the top layer of cheese. Well, unless you keep the pan in the oven for hours, which will result in overcooked pasta. Once the pasta is perfectly cooked ( about 15-20 minutes for a 3-quart casserole ), stick it under the broiler and monitor it closely. It can take as long as four minutes to achieve that deep burnished top layer, but it can quickly veer off toward too done, so be vigilant and don’t walk away from the kitchen. As a bonus, broiling the casserole will inevitably result in a few crunchy, crispy Pasta toward the top. I love crunchy, crispy Pasta .
Allowing the dish to hang out for five to 10 minutes after cooking will give the sauce a chance to settle into the nooks and crannies of your pasta. Dig in right away, and the juice will pool to the bottom of the casserole, leaving you with a thin-tasting sauce. And it’s hot! That dish just came out from under the broiler. A burned tongue means you won’t be able to enjoy your hard-earned effort.
Frequently Asked Questions
Got questions about baked ziti? Well I’ve got answers for you. Let’s go!
Can I use a different pasta shape?
Yes, for baked ziti, you can use your (or your kids) favorite pasta shape, or whatever you have. My kids love bowties. Pasta shapes that are tubes like penne or rigatoni work best because the sauce, cheese, and meat get stuck in them and you get a perfect bite each time. I wouldn’t suggest using spaghetti, linguine, or angel hair pasta – stick with shapes for the best result.
Can I add veggies?
Absolutely! I’m a big fan of hiding veggies from the kiddos right in their favorite meals. You can mince carrots and celery and add it to the tomato sauce. You can also add some chopped fresh spinach or kale. I also love to add in mushrooms and/or peas! I’ve even roasted eggplant and thrown that into the sauce!
Can I use a different meat?
If you don’t want to use ground beef, you can opt for ground turkey or ground pork, instead. If you want to make things even easier – instead of browning your ground beef with all of the onions, garlic, and herbs, you can use uncased Italian sweet sausage or leftover homemade meatballs (that you crush up)!