Best Parmesan Pasta Bowl Recipes

Crispy Parmesan Bowls image

Provided by George Duran

Time 9m

Yield 8 servings

Number Of Ingredients 2

2 cups grated Parmesan
8 cups prepared Caesar salad, for serving

Steps:

In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.

Creamy Parmesan Baked Pasta image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 pound medium shell pasta
3/4 cup panko breadcrumbs
1/4 cup olive oil
3 cups freshly grated Parmesan, plus more for serving
6 ounces pancetta, finely chopped
1/4 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
2 cups frozen peas, thawed

Steps:

Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.