Best Pasta Bake No Boil Barilla Recipes
DELICIOUS NO-BOIL PASTA BAKE
This pasta bake is done in one pan and doesn't require you to even boil the pasta first. Yes, that means the pasta is cooked in the oven! It's amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure! NOTE: This recipe was retested and updated in Nov. 2021 because some commenters noted that it sometimes curdled. We changed the 2 cups whole milk to 1 cup heavy cream and 1 cup stock. We've had amazing results with this change (no curdling!), but wanted to share in case you loved the previous version. The sauce is a pretty pink like a vodka sauce and clings to the pasta beautifully without curdling. We also increased the salt from 1/2 teaspoon to 3/4 teaspoon. Enjoy! - Christine xo Listen to me explain briefly about how to make this No-Boil Pasta Bake, with some great tips along the way, by clicking the play button below: [sc name="noboilpastabakepsintro"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
- Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
- Cover with two layers of aluminum foil and make sure it is very well sealed.*
- Put it in the oven until the pasta is tender, about 50 minutes.
- Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
- Return to oven uncovered just until cheese has melted, about 5 minutes.
- Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.
Nutrition Facts : Calories 584 calories, Sugar 14.2 g, Sodium 1237.5 mg, Fat 25.2 g, SaturatedFat 12 g, TransFat 0.3 g, Carbohydrate 60 g, Fiber 5.9 g, Protein 30.1 g, Cholesterol 64.4 mg
NO-BOIL STUFFED SHELLS
No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
- Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
- Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
PASTA BAKE (NO-BOIL BARILLA) RECIPE
Provided by á-1536
Number Of Ingredients 4
Steps:
- Heat: Preheat oven to 425F Prepare: Mix uncooked pasta, 1 jar baking sauce and 1 jar water in 13 x 9" baking dish. Cover with foil. Cook: Bake 30 minutes. Uncover and stir well. Top with cheese. Bake uncovered 10 minutes or until cheese melts and pasta is tender.
EASY NO BOIL PASTA BAKE
Campbell's used to make a jarred pasta bake sauce that I loved when my kids were little and time was short! When it was discontinued I discovered that the same recipe could be used with any jarred pasta sauce. My oldest son, who is away at college, asked me for some easy recipes that he can make with minimal mess and time and this recipe popped into my head... I thought I'd post it since I couldn't find any others like it on Zaar.
Provided by Hollyism
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 425 degrees.
- COMBINE uncooked pasta, 1 jar of Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
- BAKE 30 minutes. Uncover and stir well.
- TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
- Optional: You can add garlic powder and/or italian seasoning along with the pasta/sauce/water mixture and sprinkle grated parmesan on top of the mozzarella for great flavor and easier browning.
- Optional: You can add small frozen meatballs or browned ground beef (if you don't mind dirtying a pan) along with the pasta/sauce/water mixture for some added protein.
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
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