How To make Holiday Pasta Bake
1 pound DaVinci Ziti or Penne
1 15 oz. container Precious Ricotta Cheese
1 egg
beaten
1/2 teaspoon garlic salt
1 small eggplant :
peeled
cut into 1/2" cubes 1 medium onion :
chopped
1 clove garlic minced
1/4 cup DaVinci olive oil
1 28 oz. can whole tomato :
cut and undrained
1 6 oz. can tomato paste
1/2 cup Precious Parmesan cheese grated
1 teaspoon Italian herb seasoning
1/4 teaspoon crushed red pepper
3 cups Precious Mozzarella Cheese :
shredded
1. Prepare pasta according to package directions; drain and set aside.
2. In a bowl, combine Ricotta cheese, egg and garlic salt; blend well and set aside.
3. In a skillet, cook eggplant and onion in hot oil until tender. Stir in tomatoes and tomato paste, Italian herb seasoning and crushed red pepper flakes. Remove fromheat and stir in Parmesan cheese.
4. In a lightly greased 3 quart baking dish, layer half of pasta, half of Ricotta cheese mixture, half of tomato mixture and half of Mozzarella cheese. Repeat with remaining pasta, Ricotta cheese mixture and tomato mixture; cover. Bake at 350 degrees for 35 minutes. Uncover and sprinkle with remaining Mozzarella cheese. Continue baking, uncovered, for 5 to 10 minutes or until cheese melts.
How To make Holiday Pasta Bake's Videos
I've been making this simple pasta recipe for 30 years!
An easy family-pleasing dinner, this creamy cheesy pasta with sausage and crispy bacon can be ready, on the table, in 20 minutes. A fantastic comfort food dinner using simple everyday ingredients, it's the perfect back-to-school comfort food!
I've been making and eating this for 30 years!
Free printable recipe is available on our site:
Ingredients:
4 good quality pork sausages about 270g/9.5oz
400 g (14oz) spirali pasta - (or your favourite pasta shapes)
8 rashers (strips) streaky bacon (about 125g/4.5oz)
1 tbsp sunflower oil
1 onion peeled and finely chopped
150 g (1 ½ packed cups) grated mature/strong cheddar cheese
180 ml (¾ cup) double (heavy) cream
1/2 tsp black pepper
2 tbsp freshly chopped parsley
Instructions
1. Preheat the oven to 200C/400F
2. Place the sausages on a baking sheet and place in the oven to cook for approx 20 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
3. Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water.
4. While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
5. Once hot, place the bacon in the pan and cook for about 5-6 minutes, turning once during cooking, until browned and crispy. Remove from the pan and place on a chopping board.
6. Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
7. Add the onion to the pan and cook for 5 minutes, stirring often, until the onion has softened.
8. By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
9. Add the cheese, cream and pepper to the pan and stir together with the pasta until the cheese has melted.
10. Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
11. Stir everything together.
12. If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
13. Transfer the pasta to bowls and serve topped with fresh parsley and a little more black pepper if you like.
Notes
Want to add in some vegetables? Add frozen peas to the pan with the pasta for the last minute of cooking the pasta. Add mushrooms, chopped chunks of peppers or courgette (zucchini) to the pan when you're frying the onion
Ingredient swaps
a. Swap the bacon for chorizo
b. Leave out the bacon and swap the sausage for vegetarian sausages for a vegetarian version.
c. Add veggies such as peas, mushrooms or spinach.
d. Swap out quarter of the cheddar for mozzarella if you wanted some stretchy cheese in there.
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Lemon Ricotta Pasta Bake is Nirvana
BAKED SPAGHETTI
BAKED SPAGHETTI
1kg spaghetti
¼ cup minced garlic
2 pcs onions, finely chopped
1½ kg ground pork
6-8 pcs hotdogs, sliced
1 tbsp. atsuete powder
2 cups sliced mushrooms
2 tbsps. tomato paste
4 cups tomato sauce
1 cup banana catsup
2 tbsps. soy sauce
½ cup condensed milk
Splash of vinegar
Water, as needed, if sauce becomes too thick
Grated cheese
Salt and pepper, to season
Cheese Topping:
6 cups fresh milk
½ cup cornstarch
3 cups easy-melting cheese
The EASIEST 3 Ingredient Pasta Bake | Pasta Recipe Dinner Ideas # subscribe
Today I am making the viral 3 ingredient ravioli bake my way. I will also share some of my other favorite pasta bakes. These are great for weeknight dinners or an easy weekend pasta meal for the family. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
20 to 24 oz package of frozen ravioli
24 oz jar of your favorite pasta sauce (I used a meat sauce)
10 oz Mozzarella cheese
8 x 12-inch baking dish
Bake @ 400 degrees Fahrenheit uncovered for 35 minutes
Spaghetti Bake Ingredients
1 lb lean ground beef
6 to 8 oz Italian sausage
1/2 tsp Italian herb blend
1/2 tsp salt
1/2 tsp garlic powder
1 Tbsp dried minced onion
1/4 tsp crushed red pepper flakes
1/4 tsp cracked black pepper
24 oz of your favorite spaghetti sauce
1 tsp sugar (optional)
1 lb spaghetti noodles
8 oz whole milk
8 oz heavy cream
12 oz mozzarella cheese shredded
6 oz parmesan cheese grated
9x13 baking dish
fresh parsley for garnish
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MUSIC
Courtesy of
3 Ingredient Ravioli Bake
The Best Pasta Bakes EASY
How to make creamy pasta bake | Italian comfort food | vegan recipe
Full recipe in the description below.
For this video with ASMR cooking sounds without music click here:
INGREDIENTS
for the tomato sauce
2 tbsp extra virgin olive oil
2 cloves of garlic
18 oz | 500 g canned peeled tomatoes
1 scant tbsp dried oregano
4 tsp sea salt
1/2 tsp pepper
1 cup of water
for the vegan béchamel sauce
1 cup | 250 ml soy milk
1 oz | 25 g vegetable butter
1.5 tbsp | 25 g all purpose flour
½ tsp grated nutmeg
½ tsp salt
⅓ tsp pepper
3 cups | 250 g uncooked fusilli pasta
4 oz | 100 g meltable vegan cheese
10 leaves of basil
INSTRUCTIONS
for the béchamel sauce
1 heat the milk with a sprinkling of nutmeg
2 melt the butter in a saucepan
3 add the flour slowly and mix with a whisk forming a roux
4 cook the roux over medium heat for 1 minute
5 add the hot milk and a pinch of salt, and continue stirring until the sauce becomes nice creamy and lump-free
for the pasta bake
1 in a frying pan suitable for baking, add the peeled tomatoes with the finely sliced garlic, oil, pepper, salt and oregano. Mix well and at the same time crush the peeled tomatoes with a fork.
2 bring the tomato sauce to a boil, add the fusilli in the same tomato sauce and leave to cook for 10 minutes, stirring regularly and adding 1 cup of water. this type of cooking makes the pasta creamy thanks to the high concentration of starch that falls into the sauce.
3 after about 10 minutes turn off the heat and incorporate the béchamel with the pasta stirring gently. at this point adjust the salt.
4 cover the pasta with meltable vegan cheese and bake in the oven for 5 minutes at 200˚C leaving the cheese to gratin well.
5 before serving, let the pasta rest for 10 minutes, add a few basil leaves and a drizzle of good quality extra virgin olive oil.
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