Best Pasta Maria Recipes
MAMMA MARIA'S BAKED ZITI (PASTA AL FORNO)
This baked ziti recipe is super hearty and filling. A great dinner if you're serving a crowd. The homemade sauce does not have the typical seasoning you expect in an Italian dish so it's slightly sweeter than what you'd expect in sauce. When combined with the savory cheese, the sweet sauce is a perfect combination. Diced...
Provided by Lin Kev
Categories Beef
Time 2h
Number Of Ingredients 14
Steps:
- 1. Start by making the sauce. In a big pot, heat oil. Add onions and cook until lightly browned.
- 2. Add tomato puree.
- 3. Use an empty sauce can and fill with water add to the sauce.
- 4. Cook sauce in medium heat for 10 minutes or so then add sugar, basil and stir, continue to cook the sauce for another 30 minutes stirring occasionally.
- 5. Preheat oven at 375 degrees F. Brown ground beef and drain fat.
- 6. Chop boiled eggs.
- 7. Cook pasta as directed; make it a little al dente. Drain pasta and put it back in the pot.
- 8. Add ground beef and peas to the sauce.
- 9. Pour enough sauce to lightly coat the pasta. Make sure you divide the sauce so you can have enough for the baking preparation.
- 10. In a 13x9 pan, pour a scoop of sauce and spread it all around the pan.
- 11. Add half of the pasta. Layer the eggs on top of every section of the pasta.
- 12. Then with a teaspoon, layer the ricotta on every section of the pasta until the whole cup is gone.
- 13. Add half the sauce on top.
- 14. Then sprinkle half of the grated Parmesan cheese and a half bag of mozzarella.
- 15. Pour the remaining pasta on top and add the sauce.
- 16. Top grated cheese and mozzarella. Cover loosely with aluminum foil and cook for about 30 to 40 minutes or until golden brown and bubbly. Remove the foil for the last 10 minutes to allow to slightly brown. Mom used to let it sit for about 10 minutes so when you would cut portions they wouldn't fall apart.
- 17. You can choose whatever item you like in the ziti... but we love it just like that... it's filling and it's good.
NONNA MARIA'S PASTA AL FORNO (PASTA IN THE OVEN)
If my mom wasn't making some kind of pasta laddled with sauce, it was Pasta al Forno, which simply means, Pasta in the Oven. It was my favorite and my dad's too, who may I add worked at a company called Miceli's Dairy. My dad always had access to the freshest cheese and ricotta. Sometimes still warm brought home. He worked...
Provided by Annamaria Settanni McDonald
Categories Beef
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Cook pasta noodles according to package directions. Drain and set aside.
- 2. Place olive oil in a large pot over medium heat. Saute onion until softened, about 5 minutes. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.
- 3. Place ricotta, mozzarella, ham, parmesan, salt and pepper into a large bowl. Stir until well combined.
- 4. Place ½ pasta into a 9×13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Sprinkle chopped eggs patting them down. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.
- 5. Bake for 20-25 minutes or until cheese is melted and bubbly.
PASTA ALLE MANDORLE E POMODORINI SECCHI DI SANTA MARIA AL BAGNO
...in the Manner of Saint Mary of the Bath.
Yield serves 4
Number Of Ingredients 11
Steps:
- With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
- In a sauté pan over a medium flame, heat the olive oil and add the almonds, sautéing them a minute or two in the oil, taking care not to let them get too dark. Remove from the flame and add the garlic/orange paste and the crushed chile, stirring them about and permitting them to scent the oil and the almonds. Set the pan aside.
- In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer. Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes. Remove the tomatoes and the olives with a slotted spoon and add them to the sauté pan with the almonds. Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the sauté pan.
- Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet. Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand. Strew the pasta with a few torn leaves of basil and present it with good red wine.
PASTA MARIA
Categories Pasta Poultry Sauté Quick & Easy
Yield will serve 4 at 1/4 lb of pasta per person
Number Of Ingredients 2
Steps:
- bring water and 3 tbsp. salt to a boil and add pasta----- in a non stick saute pan heat 2 tbsp. olive oil and 1 tbsp of butter over med heat----cut chicken into 1" strips, coat in flour and essence then lightly saute each side--- remove chicken, add remainder of olive oil and butter to pan--- saute onion and pepper until they slightly soften, about 3-4 minutes----add thyme, parsley and wine--- reduce by 1/2 then add chicken stock--cook down for 1 minute and add chicken back to pan--- cook dowmn for 3-5 minutes and bring finshed, drained pasta to the pan--- top off with swirl of extra virgin olive oil--------
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