Best Pasta Al Forno With Chicken Sausage And Rapini Recipes

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CHICKEN MARSALA PASTA AL FORNO



Chicken Marsala Pasta al Forno image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

12 ounces mostaccioli pasta
2 tablespoons olive oil
1 pound chicken tenders
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons butter
8 ounces cremini mushrooms, sliced
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 cloves garlic, minced
1 cup dry marsala wine
1 cup chicken stock
1/4 cup freshly grated Parmigiano-Reggiano
Chopped fresh parsley, for garnish

Steps:

  • Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
  • Position an oven rack in the bottom of the oven and preheat the oven to broil.
  • Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
  • To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

CHICKEN & SAUSAGE AL FORNO



Chicken & Sausage Al Forno image

I made this tonight and it was delicious! It was a hit with the whole family! It tastes like the dish with the same name at the 99 Restaurants.

Provided by Mausea

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2-1 lb chopped cooked chicken
1/2-1 lb browned Italian sausage
8 ounces penne pasta
1 (25 ounce) jar marinara sauce
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen spinach, thawed and drained
1 cup ricotta cheese
6 tablespoons grated parmesan cheese
2 tablespoons fresh basil
3 cloves, minced or 3 chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°.
  • Coat 2 1/2 quart baking dish with cooking spray.
  • Cook pasta; drain; rinse with cold water.
  • In bowl, combine marinara, 1 1/2 cups of mozzarella, spinach, ricotta, Parmesan, garlic, basil, salt and pepper. Stir in pasta, sausage and chicken; transfer to baking dish.
  • Sprinkle remaining 1/2 cup of mozzarella over pasta. Bake until hot, 25-30 minutes.
  • Serve with Focaccia bread.

PASTA AL FORNO: OVEN BAKED PASTA



Pasta Al Forno: Oven Baked Pasta image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound/450 g rigatoni pasta
4 tablespoons/60 ml extra-virgin olive oil
1 large eggplant, cubed
10 large sun-dried tomatoes, chopped
15 infornate olives, pitted and chopped
2 dried chile peppers, crushed, optional
2 cloves garlic, chopped
1 (25-ounce/750 ml) jar tomato puree
Salt
12 ounces/400 g freshly grated mozzarella
Smoked scamorza cheese, as much as desired, roughly chopped
Freshly grated Parmigiano cheese, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat. Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

PASTA AL FORNO



Pasta al Forno image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ziti rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
3 ounces prosciutto, 1 thick slice from deli, chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish

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.

SAUSAGE AND RAPINI



Sausage and Rapini image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 pounds rapini
Ricotta Cavatelli, recipe follows
Olive oil, for drizzling
1 pound sweet Italian pork sausage, removed from the casing
1 pound spicy Italian pork sausage, removed from the casing
12 cloves garlic, sliced
2 teaspoons crushed red pepper flakes, optional
1/2 cup freshly grated pecorino, plus more for serving
16 ounces whole-milk ricotta, drained of excess water
3 large eggs
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for the surface

Steps:

  • Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
  • Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
  • Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
  • Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
  • Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

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