#bakedpasta

Cheesy Italian Sausage and Spinach Rigatoni Bake This comforting dish features rigatoni pasta baked with savory Italian sausage, fresh spinach, and a blend of cheeses, creating a deliciously cheesy and hearty meal perfect for any occasion. Ingredients 1 lb mild italian sausage links ¼ cup + a drizzle of olive oil kosher salt 1 lb rigatoni 1 lb cherry tomatoes, halved 6 cloves garlic, finely chopped 1 tsp dried oregano ¼ tsp red pepper flakes ¼ lb (or 2 large handfuls) fresh spinach 1 (24 oz) jar marinara sauce ½ cup grated parmesan cheese, plus more for topping 2 tbsp chopped fresh parsley, plus more for topping ½ lb shredded mozzarella cheese ½ lb fresh mozzarella cheese, drained + sliced ¼ Instructions Preheat the oven to 450°F. Arrange the sausage links on a sheet pan and drizzle with olive oil. Rub to coat the sausage evenly. Roast for about 12 minutes, or until cooked through. Transfer the sausage to a slicing board and, once cooled slightly, slice into ¼ pieces. In the meantime, bring a large pot of generously salted water to a boil. Once boiling, add the rigatoni. Stir well and cook for 2 minutes less than the package instructions. While the pasta cooks, heat a large, heavy-bottomed pot over medium-high heat. Add the ¼ cup of olive oil. When hot, add the sliced sausage and cook for 2-3 minutes until browned. Add the cherry tomatoes and a pinch of salt, cooking for another 3 minutes until the tomatoes burst and release their juices. Stir in the garlic, oregano, and red pepper flakes. Pour in the marinara sauce and add the spinach. Retrieve ½ cup of starchy pasta water from the pot and mix it into the sauce. Bring the sauce to a simmer as the spinach wilts, then stir in the parmesan cheese until melted. Once the pasta is done, drain it and add it directly to the sauce along with the parsley. Stir until well combined. Grease a 12 cast iron skillet (or a 9x13x3 baking dish) with olive oil. Pour in half of the pasta mixture, followed by half of the shredded mozzarella. Add the remaining pasta on top, then finish with the sliced fresh mozzarella and the remaining shredded mozzarella. Bake for 8 minutes, or until the cheese is melted. Broil on high for 1-2 minutes until golden brown. Serve with a sprinkle of parsley and additional grated parmesan on top.

Everyone in my family loved this dish and they can’t wait for me to make it again.  I highly recommend this dish to anyone and everyone, vegan or not.  It is absolutely amazing and so healthy.  Packed with protein and fresh vegetables.  I cannot stop raving about this dish.  Even if you’re not vegan, try this out with tofu.  Maybe you’ll find a new way to incorporate tofu into your life after it.

This Pasta al Forno is rigatoni pasta tossed in a savory meat sauce, then topped with plenty of cheese and baked to perfection. A hearty main course option that’s perfect for feeding a large group.

Made a nice baked pasta today 😍 #vegan #plantbased #plantbaseddiet #plantstrong #pasta #pastabake #bakedpasta #veggies #hefeschmelz #nutritionalyeast #salad #whatveganseat #vegansofig #veganfood #veganfoodshare #veganfoodporn #foodporn #starch #hclf #nudeln #nudelsalat #salat https://www.instagram.com/p/B1Bn05Eo5kA/?igshid=186mu295yifr

Dinner tonight is the @smittenkitchen version of Pasta in the Pink. I wish I could share the smell too. #pasta #bakedpasta #homemade #comfortfood

Penne, Alfredo sauce, basil pesto, sous vide chopped chicken thigh (65.0C/1.5hrs) charred broccoli and tomatoes. Baked 350F/20min. Garnished with basil. #sousvidecooking #bakedpasta #sousvide #foodiestuff #foodie #foodporn #carbloading #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

Tuscan Chicken Pasta Delight This comforting Tuscan Chicken Pasta Delight features tender chicken and vibrant spinach enveloped in a creamy sauce, all baked to perfection with a cheesy topping. Ingredients 5 cups short pasta (340-390 grams) penne, fusili or similar 1 tablespoon oil 1 lb boneless skinless chicken (about 2-3 fillets or 6 thighs) salt and pepper Pasta Sauce: ¼ cup butter ¼ cup sun dried tomatoes drained and chopped 2-3 cloves garlic minced 1 teaspoon Italian seasoning ½ teaspoon dried oregano ? – ¼ teaspoon crushed red pepper flakes ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons flour 1 ½ cups low sodium chicken broth 1 ½ cups heavy cream ¼ cup shredded Parmesan cheese 2 cups chopped fresh spinach Pasta Bake 1 ½ cups shredded mozzarella cheese 2 tablespoons Parmesan cheese Instructions Lightly grease one 9×13? baking dish or two 8×8? baking dishes. Preheat the oven to 375 degrees F if cooking right away. Cook the pasta according to package directions until al dente, drain, and place in the baking dish. Make the pasta sauce by heating a large skillet over medium-high heat and adding the oil. Cut the chicken into ½ – ¾" pieces, season lightly with salt and pepper, and cook until browned on all sides and cooked through (about 5-6 minutes). Transfer the chicken to the baking dish with the pasta. In the same skillet, melt the butter over medium heat. Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes, and cook for 1-2 minutes. Stir in the flour until absorbed, and cook for another 1-2 minutes. Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until the mixture is slightly thickened. Stir in the ¼ cup Parmesan cheese and spinach, then pour this sauce over the pasta and chicken in the baking dish. Stir to combine. Top the mixture with mozzarella and 2 tablespoons of Parmesan cheese. If storing for later, follow the directions below; otherwise, cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly. Broil to brown the cheese if desired. Serve and enjoy!

Creamy Cheesy Cellentani Bake A Delightful Twist on a Classic: Creamy Cheesy Cellentani Bake Ingredients: 16 oz Cellentani Noodles or Macaroni Noodles 1 stick Salted Butter, softened and cubed 1 cup Sour Cream 2 tsp Salt 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 tsp Paprika 8 oz Sharp Cheddar Cheese, shredded 4 oz Monterey Jack Cheese, shredded 12 oz Evaporated Milk 8 oz Velveeta Cheese, cubed Directions: Preheat your oven to 350 degrees F. Boil water in a large saucepan and cook your noodles until soft. While the noodles are cooking, shred your sharp cheddar and Monterey Jack cheese, then cube 8 ounces of Velveeta cheese. Set these aside. Next, pour the evaporated milk into a small saucepan and heat over medium heat. Add in the cubed Velveeta and slowly melt the two together. Drain your pasta noodles and pour them into a greased 9x13 inch oven-safe dish. Continually stir the milk and Velveeta sauce until the cheese is melted and combined, then remove from heat. Add the sour cream, butter, salt, onion powder, garlic powder, and paprika to the warm noodles and stir until completely combined. Next, add half of the shredded Monterey Jack and sharp cheeses to the noodle mixture and slowly pour in the milk and Velveeta sauce, stirring all the ingredients in the pan until fully mixed. Sprinkle on the remaining shredded cheeses to the top of the mac and cheese mixture, then bake at 350 degrees F for 20-25 minutes or until golden and bubbly. Remove the baked mac and cheese from the oven and let stand for 5 minutes before serving. Prep Time: 25 minutes Cooking Time: 20 minutes Total Time: 45 minutes Servings: 8 servings