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How To make Baked Pasta Florentine
8 ounces pasta (mostaccioli rigati)
1 medium zucchini, cut into thin strips
1 medium red pepper, cut into strips
1/2 pound mushrooms
sliced
1/2 cup scallions :
chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained
1/4 cup grated Parmesan cheese
Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13x9" baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.
How To make Baked Pasta Florentine's Videos
Creamy Tuscan Chicken Pasta Recipe! Easy Pasta Recipe
The BEST Creamy Tuscan Chicken you'll ever make! This recipe uses thinly sliced chicken breast, fresh spinach, flavorful fresh baby tomatoes, all swimming in a delicious creamy sauce. Everything comes together in just 30 minutes!
Tuscan chicken recipe in a skillet with plates on the side.
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White Sauce Pasta || Creamy Bake Pasta Easy Steps
Today Recipe Delicious White Sauce Pasta.
My Home Style Creamy Chicken Pasta.
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#Whitesaucepasta #Chickenbakepasta #specialpasta
Ingredients:
400g penne pasta
1 TBS Oil
1 TSP Salt
Water for boiling pasta
White Sauce
Ingredients :
3 Cup Full Cream milk
2&1/2 TBS Plain Flour
2 TBS Butter
1 TSP Chilli Flakes
1 TSP Black Pepper Powder
1&1/2 TSP Salt
1 TSP Oregano /Mixed herbs
1/2 Cup Mozarella Cheese
Chicken-
Ingredients:
300g boneless chicken
2 TBS Tandoori Chicken Masala
1 TSP Crushed Cumin Seeds
1 TSP Garlic Powder
1/3 TSP Salt
1 TSP Chilli flakes
1 Cup Capsicum / Bell Pepper (Red/Yellow/Green)
//1/2 Cup Mozarella Cheese (grated)
Tomato ketchup 4-5 TBS
Sriracha sauce 4 TBS
For toppings: Oregano / Mixed Herbs / Chilli Flakes---1/3 TSP
Chopped Capsicum / Bell pepper 1-2 TBS for garnish (Red/Green)
Pyrex Glass Oven Dish:
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Baked Pasta with Mozzarella and Ricotta
This meatless baked ziti (pasta al forno) is a simple, yet hearty dish. It's a combination of Sunday sauce or a quick marinara, creamy ricotta (Polly-o brand), melty mozzarella, and salty Pecorino Romano cheese, and then baked until bubbly and just the slightest bit crisp. If this isn’t the ultimate comfort food, I don’t know what is!
PRINT RECIPE HERE:
Ingredients:
-5 cups Sunday sauce or marinara (about 3 for baking and the rest to serve on the side)
-1 pound ziti
-1 pound block whole milk mozzarella 2/3 cubed, 1/3 grated
-1 pound ricotta
-1/2 - 3/4 cup Pecorino Romano grated
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INSTAGRAM:
#bakedziti #comfortfood
San Giorgio Oven Ready Baked PENNE FLORENTINE
Low Fat Vegan No Oil Dr. McDougall's Baked Penne Florentine
This is very kid friendly. As I said in the video my kids love it and have seconds every time I make it. My husband and I have to control ourselves and not eat it all in one sitting:) The good thing about making this is that there is no calorie restriction at all with this type of meal. You can eat as much as you want!
It is also great to take with you to a pot luck.. Can be eaten at room temp. Thanks for watching:)
Baked Penne Florentine
This is a delicious baked pasta dish that our grandson, Jaysen, really likes. I serve it to him the way it comes out of the oven, but I like to top mine with a bit of Sriracha Hot Sauce for a little kick. I usually double the recipe when I make it because we all love this so much. It’s great for lunch the next day, too.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 6
8 ounces uncooked whole wheat penne pasta
10 ounce package frozen chopped spinach, thawed and squeezed dry
¼ cup vegetable broth
1 onion, chopped
½ cup raw cashews
1 ¾ cups water
1 15 ounce can white beans, drained and rinsed
1 tablespoon soy sauce
1 tablespoon white miso
2 teaspoons lemon juice
¼ teaspoon dry mustard
¼ teaspoon cayenne
½ cup whole wheat bread crumbs
Drop the pasta into a pot of boiling water and cook until just barely tender, about 6 minutes. Drain, place in a bowl and add the spinach. Mix very well. Set aside.
Preheat oven to 350 degrees.
Place the onion and the vegetable broth in a medium non-stick frying pan. Cook, stirring occasionally until onion has softened, about 5 minutes. Set aside.
Place the cashews in a food processor and process until finely ground. Add half of the water and blend until smooth. Add the remaining water, the cooked onion, beans, soy sauce, miso, lemon juice, mustard and cayenne. Process until very smooth. Pour this over the pasta and spinach and mix well. Transfer to a covered casserole dish. Sprinkle with bread crumbs. Cover and bake for 45 minutes. Let rest for 5 minutes before serving.
Hint: This may be prepared ahead and refrigerated until baking time. Add about 15 minutes to the baking time.
Chicken Florentine recipe #dinnerrecipe #shorts