Best Make Ahead Spicy Olive Pasta Recipes

SPICY VEGGIE PASTA BAKE

Spicy Veggie Pasta Bake image

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. -Sonya Goergen, Moorhead, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked spiral pasta
1 medium yellow summer squash
1 small zucchini
1 medium sweet red pepper
1 medium green pepper
1 tablespoon olive oil
1 small red onion, halved and sliced
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 jar (24 ounces) spicy marinara sauce
8 ounces fresh mozzarella cheese pearls
Optional: Grated Parmesan cheese and julienned fresh basil

Steps:

Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls., Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.

Nutrition Facts : Calories 420 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 734mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein.

MAKE-AHEAD SPICY OLIVE PASTA

Make-Ahead Spicy Olive Pasta image

This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 tablespoon minced garlic
1 jar (24 ounces) pasta sauce
1 cup pitted ripe olives
3 tablespoons capers, drained
3 anchovy fillets, minced
1/2 to 3/4 teaspoon crushed red pepper flakes
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Optional: Minced fresh basil, sliced olives and capers

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.