Baked Pasta Recipe:

Baked Pasta Master Recipe

Serves 6

Get ready to cook

Place a rack in the centre of the oven. Heat oven to 450°F. Place 6 quarts of water in a large saucepan with 2 Tbs. Bring to boil. Use 1 Tbs olive oil to grease a 9×13 inch baking dish. Olive oil.

Brown each flavour base one at a.

Your choice of meat or vegetable will be braised in the sauce until tender and full-flavoured. You can choose from chicken or sausage to make a hearty dish.

Heat 2 Tbs. Olive oil over medium heat in a Dutch oven (6-8 quarts) or heavy-based pot (4-6-8 quarts). Once the oil shimmers for about 1 minute, add the flavour base and 1/4 teaspoon. Add kosher salt to the boil and occasionally stir until it is almost cooked through and well browned. This should take about 5-10 minutes. Use a wooden spoon or spatula to push the Dutch oven contents to the sides if you only use one flavour. Add 1 Tbs. of olive oil to the pan if it is not dry. Add 1 Tbs olive oil to the pan, followed by 1 to 2 cloves of minced garlic. Cook for about 10 seconds until it starts to sizzle and becomes fragrant. You can use a second flavour base if you prefer. Transfer the first flavour base to a bowl using a slotted spoon and add 2 Tbs. Add olive oil to the skillet and brown the second flavour base. Once the second flavour base has been prepared, please return it to the Dutch oven. Then cook the garlic according to instructions.

Stir in the sauce, and let it simmer.

Tomato sauce is a classic, but cream and chicken broth make a rich, decadent dish. You can also split the difference by using a tomato-and cream pink sauce.

Add the sauce , plus 1 teaspoon. Add kosher salt. Bring to a boil on medium heat. Reduce to a simmer and let it simmer for 10 minutes. Stir occasionally, so the sauce thickens slightly.

Season the sauce and let it simmer.

Add fresh herbs to your sauce, some vinegar or piquant additions like sun-dried tomato or olives.

Mix in your choice of sauce enhancements and heat for 5 minutes. Salt and pepper to taste.

While the pasta is cooking, heat the water.

Chunky, short pasta is best for these types of recipes. They’ll catch a lot of sauce, such as sausages or vegetables.

Cook 1 lb. Cook 1 lb. of dried pasta. Boil the salted water for 10 minutes. It would help if you cooked the pasta slightly less than usual because it will cook faster in the oven.

Add the pasta and any vegetables to the sauce, if necessary.

Vegetables can add colour and texture and vitamins and fibre to baked pasta.

Add the pasta to the sauce. Drain it, and then add your vegetable.

Add cheese

You can balance strong cheeses such as Gorgonzola and milder cheeses like Fontina or Mozzarella.

Add 6 oz. Add 6 oz. of your cheeses to the pasta mixture. Toss gently. Spread evenly on the baking dish.

Bake top

Although breadcrumbs can be an optional finishing touch, they are a wonderful option. Panko or coarse, fresh breadcrumbs are good options.

Add the remaining 6 oz. to the pasta. Add the cheese and 1/2 cup of breadcrumbs. Season with salt and pepper. Bake for 15 minutes or until cheese is browned and breadcrumbs are crispy if desired. Allow resting for 10 minutes before you serve.

 

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