PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
PASTA AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
- To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
PASTA AL FORNO BIANCO
Thia is a great dish. Comfort food all the way. Try using your favorite veggies. The origional recipe called for broccoli so that is what I've posted but I have used escarole, broccoli rabe, spinach and radicchio with good results in the past.
Provided by Ilysse
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the broccoli until crisp-tender, drain well.
- If using pancetta or bacon fry in a pan until cooked through. Prosciutto is ready to use as is, cook the ham if it is raw.
- Heat bechamel over low heat. Add the swiss and gruyere. Stir until melted. Fold in meat and broccoli.
- Cook pasta according to package directions but under cook by 3 minutes, drain.
- Place pasta in a buttered baking dish. Pour over béchamel cheese sauce and mix well.
- Mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
- Bake at 400 until bubbly. You may wish to stick it under the broiler to brown a little.
- Let sit a few minutes before serving.
Nutrition Facts : Calories 854.6, Fat 34.2, SaturatedFat 16.2, Cholesterol 80, Sodium 755.2, Carbohydrate 103.1, Fiber 13.3, Sugar 1.5, Protein 35.9
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