Best Italian Bake Recipes

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ITALIAN PASTA BAKE



Italian Pasta Bake image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.

MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE



Make Ahead Italian Sausage and Pasta Bake image

This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs Italian sausage (mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seed
5 cups penne pasta
1 (284 g) package fresh spinach (trimmed and coarsely chopped)
3 cups shredded provolone cheese or 3 cups mozzarella cheese
1 cup grated asiago cheese or 1 cup parmesan cheese

Steps:

  • Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  • Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  • Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
  • Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  • To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Nutrition Facts : Calories 833.6, Fat 41.1, SaturatedFat 17.7, Cholesterol 84.9, Sodium 2096.9, Carbohydrate 79.3, Fiber 12.5, Sugar 14.3, Protein 37.9

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

ITALIAN SAUSAGE RAVIOLI BAKE



Italian Sausage Ravioli Bake image

An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

1 pound bulk Italian sausage
1 (24 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
2 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
  • Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
  • Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
  • Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g

ITALIAN SAUSAGE EGG BAKE



Italian Sausage Egg Bake image

This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. -Darlene Markham, Rochester, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

8 slices white bread, cubed
1 pound Italian sausage links, casings removed, sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

EASY ITALIAN PASTA BAKE



Easy Italian Pasta Bake image

Make and share this Easy Italian Pasta Bake recipe from Food.com.

Provided by MissBobLoblaw

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground beef
3 cups penne pasta or 3 cups rotini pasta, cooked, drained
1 (26 ounce) jar spaghetti sauce
1/3 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Brown meat in large skillet; drain.
  • Add cooked pasta, sauce, and half of the parmesan; mix well.
  • Spoon into 13X9-inch baking dish.
  • Top with mozzarella cheese and remaining parmesan.
  • Bake 20 minutes or until heated through.

ITALIAN SAUSAGE TORTELLINI BAKE



Italian Sausage Tortellini Bake image

Delicious Italian tortellini dish will have you coming back for seconds.

Provided by Dave C

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 8

1 pound bulk Italian sausage
1 onion, chopped
1 green bell pepper, chopped
1 (24 ounce) jar marinara sauce
1 (14 ounce) can Italian-style diced tomatoes
1 teaspoon garlic powder
1 (9 ounce) package frozen cheese-filled tortellini
2 cups shredded mozzarella cheese

Steps:

  • Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
  • Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
  • Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
  • Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.9 g, Cholesterol 56.1 mg, Fat 20.3 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 1135.8 mg, Sugar 10.9 g

ITALIAN PASTA AND BEEF BAKE



Italian Pasta and Beef Bake image

Have dinner on the table in less than an hour. With mostaccioli, mushrooms and mozzarella, it's marvelous!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 6

6 oz. (1 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
1/2 lb. lean (at least 80%) ground beef
1 (15-oz.) can Italian-style tomato sauce
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 (4.5-oz.) jar sliced mushrooms, drained
2 oz. (1/2 cup) shredded mozzarella cheese

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook mostaccioli as directed on package. Drain.
  • Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, tomatoes and mushrooms. Bring to a boil. Remove from heat; pour into sprayed baking dish.
  • Add cooked mostaccioli; stir gently to mix. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • Bake at 350°F. for 15 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

Nutrition Facts : Calories 375, Carbohydrate 47 g, Cholesterol 40 mg, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 3/4 Cups, Sodium 1200 mg, Sugar 8 g

ITALIAN SAUSAGE MACARONI BAKE



Italian Sausage Macaroni Bake image

"Because we have three children who keep us busy, casseroles have been life-savers for me," notes Amber Zurbrugg of Alliance, Ohio. "This one especially appeals to me because it has a rich Italian flavor."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups uncooked elbow macaroni
3/4 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 539 calories, Fat 35g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 1371mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.

ITALIAN BOW TIE BAKE



Italian Bow Tie Bake image

Served with a green salad and garlic bread, this is the easiest dinner I prepare for my family. They love the four-ingredient main dish and think I worked on it for hours. They don't even miss the meat! -Lisa Blackwell Henderson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

8 ounces uncooked bow tie pasta
2 cups garden-style spaghetti sauce
1 envelope Italian salad dressing mix
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.

Nutrition Facts : Calories 447 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1396mg sodium, Carbohydrate 60g carbohydrate (15g sugars, Fiber 5g fiber), Protein 23g protein.

CHEESY ITALIAN SAUSAGE & POTATO BAKE RECIPE - (4/5)



Cheesy Italian Sausage & Potato Bake Recipe - (4/5) image

Provided by á-11135

Number Of Ingredients 11

3 large potatoes, washed and cut into bite size cubes
1 large carrot, peeled and sliced
1/2 onion, chopped
4 to 5 whole Italian sausage links
1 tablespoon olive oil
1 teaspoon garlic powder,
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon butter
3/4 cups sharp cheddar cheese, shredded

Steps:

  • Place the potatoes, carrot and onion in a 2.5 quart lightly greased casserole dish. Add the oil, house seasoning and Italian seasoning. Toss to coat well then dot the potatoes with the butter. Lay the sausages across the top. Cover with tinfoil and place in a 425° oven for 30 minutes. Remove and uncover, return to the oven for 20 minutes. Remove and top with the cheese and place back in the oven for 10 minutes.

ITALIAN BROCCOLI & SALMON BAKE



Italian broccoli & salmon bake image

Take a fresh look at broccoli with this creamy pasta bake

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 12

250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
  • While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
  • Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
  • Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

Nutrition Facts : Calories 817 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium

ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE



Italian Eggplant Balls (Use Just Like Meatballs) Fry or Bake image

I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great "parmesan style" too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked...

Provided by BlondieItaliana

Categories     Vegetable

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
6 -8 garlic cloves, minced (I use food processor & finely mince garlic, onion & eggplant)
1 very large eggplant (or 2 Medium Sized Eggplants, peel 1st then dice in food processor)
1 tablespoon water
1 1/2-2 cups Italian seasoned breadcrumbs
1/2 cup fresh parsley, chopped (I mince this in food processor too)
2 eggs, beaten
1/2 cup grated mozzarella cheese
1/3 cup grated cheese

Steps:

  • In food processor, prepare the ingredients that need to be minced or diced mentioned above.
  • In a large saucepan, heat oil & gently sauté garlic until golden brown.
  • Add diced eggplant & water - then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
  • Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
  • Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.

Nutrition Facts : Calories 90.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 27.4, Sodium 225.1, Carbohydrate 9, Fiber 1.4, Sugar 1.3, Protein 3.6

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

ITALIAN BREAKFAST POTATO BAKE



Italian Breakfast Potato Bake image

Eggs, sausage, and potatoes combine to make a delicious, comforting breakfast. Garnish with cherry tomatoes and parsley. This recipe was part of a contest for Potatoes USA developed and cooked by SunnyDaysNora, Bibi, and Candice.

Provided by Potato Goodness

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h12m

Yield 9

Number Of Ingredients 16

1 teaspoon butter
8 tablespoons butter, divided
8 cooked sausage patties, diced
1 onion, diced
7 white mushrooms, sliced
1 cup thinly sliced fresh spinach
2 cloves garlic, minced
1 teaspoon salt, divided
3 cups water
6 cups diced yellow potatoes
8 eggs
½ cup sour cream
¼ cup minced Italian parsley
1 cup shredded Cheddar cheese
⅛ teaspoon pepper
2 ounces goat cheese, crumbled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage, onion, and mushrooms; cook and stir until onion is translucent, about 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 2 minutes. Season with 1/2 teaspoon salt.
  • Combine remaining 7 tablespoons butter and water in a large saucepan; bring to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain.
  • Whisk eggs, sour cream, and parsley together in a large bowl. Fold in sausage mixture, potatoes, and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 22.5 g, Cholesterol 237 mg, Fat 28.1 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 2.7 g

ITALIAN - CHEESY BACON / CHICKEN PASTA BAKE



Italian - Cheesy Bacon / Chicken Pasta Bake image

This is a recipe I threw together out of ingredients I wanted to use up in my pantry. If I must say so it was fantastic. The family loved it. Whats not to love with the use of bacon?...that is what set this dish off...I placed it on the top to bake, so as to stay crunchy. You may add it into the casserole if that's what you...

Provided by Cassie *

Categories     Pasta

Time 1h10m

Number Of Ingredients 12

1 lb 16 ounce pasta of your choice
1 lb bacon, cooked crisp
5 - 6 boneless, skinless chicken breasts, cubed and cooked
1 - 8 oz cream cheese, softened
2 Tbsp olive oil
1 1/2 c onion
4 clove garlic, minced
2 ( 14.5 ounce ) cans diced tomatoes with garlic, basil and oregano
4 c mozzarella cheese, divided
2 c heavy whipping cream
oregano, dried
salt and pepper to season chicken

Steps:

  • 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with cooking spray, set aside. Cook and drain your pasta. Set aside.
  • 2. In a large skillet fry your bacon crisp, remove to a paper towel to drain.
  • 3. Save about 4 tablespoons of bacon grease, and brown your seasoned chicken in the same skillet till juices no longer run pink.
  • 4. In another large skillet or you can use the same one as chicken, once removed. Brown your onions and garlic with the olive oil. Till tender.
  • 5. Next, add your tomatoes and cream, bring to a slow boil for 3 minutes. Reduce heat and simmer for a few minutes until begins to thicken some. Stir in the cream cheese and half the mozzarella cheese until thoroughly blended. Add the chicken to the sauce.
  • 6. In the dutch oven I boiled my pasta in; add the pan of sauce to the pasta, and stir till evenly coated. Spread the pasta into the baking dish. sprinkle with remaining mozzarella. Then top cheese with oregano. And finally top with bacon.
  • 7. Place the dish into the oven, and bake for approx 40 - 45 minutes or until bubbly. I then placed under a broiler to brown a bit more ( do not have to ). Let the pasta set for 5 minutes before serving. I served the pasta with buttered Vienna bread. Enjoy!

ITALIAN CHICKEN BAKE



Italian chicken bake image

Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

2 small or 1 large onion , chopped
2 garlic cloves , crushed
3 tbsp olive oil
2 tsp dried oregano
3 x 400g cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash red or white wine vinegar
about 500g cooked chicken , shredded into chunks
125g ball mozzarella
2 good handfuls fresh breadcrumbs (or gluten-free alternative)

Steps:

  • Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
  • Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium

SLICE-AND-BAKE ITALIAN RAINBOW COOKIES



Slice-and-Bake Italian Rainbow Cookies image

We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 26 cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1/2 teaspoon almond extract
Red, yellow and green liquid food coloring, for the dough
One 4-ounce bar semisweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon raspberry extract

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
  • Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
  • Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
  • Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
  • Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
  • Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.

VELVEETA® ITALIAN SAUSAGE BAKE



VELVEETA® Italian Sausage Bake image

If you could mix comfort in a casserole and serve it up hot, it would taste like this. Zesty and cheesy through and through, with hearty noodles, zucchini and Italian sausage.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ cups penne pasta, uncooked
1 pound Italian sausage
3 cups halved zucchini slices
1 red bell pepper, chopped
1 (8 ounce) can pizza sauce
½ pound VELVEETA®, cut into 1/2-inch cubes
½ cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350 degrees F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
  • Drain pasta. Add to sausage mixture with VELVEETA; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 644.6 calories, Carbohydrate 52.1 g, Cholesterol 95.7 mg, Fat 35.9 g, Fiber 3.5 g, Protein 29.2 g, SaturatedFat 15.9 g, Sodium 1467.8 mg, Sugar 7.9 g

ITALIAN SUMMER SQUASH POLENTA BAKE



Italian Summer Squash Polenta Bake image

Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread.

Provided by Melissa McGee

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 6

Number Of Ingredients 12

3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (18 ounce) package prepared polenta

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
  • Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
  • Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 29.2 g, Cholesterol 28.8 mg, Fat 18.6 g, Fiber 4.8 g, Protein 13.2 g, SaturatedFat 6.4 g, Sodium 796.6 mg, Sugar 10.3 g

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