Time 1h20m Yield 12 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake in preheated oven for 30 minutes, or until bubbly.
Time 55m Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper. While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl. Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving. Copyright 2016 Television Food Network, G.P. All rights reserved.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta. Bake at 400 degrees F. for 20 min. or until hot.
Time 1h5m Yield 10 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened. In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture. Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.
Time 50m Yield 6-8 servings. Number Of Ingredients 9 Steps:
Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Time 35m Yield 6 servings, 1-1/3 cups each Number Of Ingredients 9 Steps:
Heat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted. Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan. Bake 10 to 15 min. or until heated through.
Time 1h Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook’s Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan. In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it’s dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it’s warmed through. Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce. Pour the sauce over the pasta and top with the breadcrumbs. Bake for about 40 minutes, until the top turns a golden brown.
Time 50m Yield Makes 8 to 10 servings Number Of Ingredients 8 Steps:
Prepare ziti according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly. Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.
Time 35m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside. Preheat oven to 350 F (180 C). In a large pot, melt butter over medium heat and add flour. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar until melted. Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges. Cool for 10 minutes before serving.
Time 55m Yield Serves 4 Number Of Ingredients 0 Steps:
Preheat the oven to 190C/Gas 5. In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside. Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes. Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture. Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don’t allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk) Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted. Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce. Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional). Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.
More about “three cheese pasta bake recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cook noodles according to directions on box. Drain. In a casserole dish, toss pasta with butter, then add cheeses. Stir in cream. Bake at 400 for 20 minutes.
