Best Ziti With Poblanos And Chipotle Sauce Recipes

Baked Ziti image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Olive oil, for greasing
1 pound ziti
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
2 tablespoons extra-virgin olive oil
1 pound sweet and/or spicy Italian sausages, casing removed and sausage crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes in puree, roughly chopped
Sprig thyme
Sprig basil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Chicken With Chipotle-Tomato Sauce and Ziti image

Provided by Asha1126

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked ziti pasta
2 teaspoons olive oil
3/4 lb boneless skinless chicken breast, cut into bite size pieces
2 cups chopped onions
2 teaspoons minced garlic
2 cups green bell peppers, cut in strips
8 ounces presliced mushrooms
1 cup canned crushed tomatoes, undrained
1/2 cup fat-free low-sodium chicken broth
1/2 teaspoon salt
1 canned chipotle chile in adobo, minced (about 1 teaspoon)

Steps:

Cook pasta according to package directions.
While pasta cooks, heat oil in a large nonstick skillet over medium high heat. Add chicken, cook about 3 minutes or until lightly browned.
Add onion and garlic, cook 2 minutes.
Add bell pepper and mushrooms, cook 5 minutes or until tender.
Stir in remaining ingredients, cook 10 minutes or until thoroughly heated.
Serve over pasta.

Nutrition Facts : Calories 394.7, Fat 5.9, SaturatedFat 1.1, Cholesterol 54.5, Sodium 410.4, Carbohydrate 56.2, Fiber 5, Sugar 7.9, Protein 29.5

White Baked Ziti image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

Olive oil, for greasing baking dish
Kosher salt
1 pound ziti
4 cups milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/3 cups grated Parmesan
1/4 teaspoon red pepper flakes
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced

Steps:

Preheat the oven to 400 degrees F. Brush a 9-by-13-inch baking dish with oil.
Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions until al dente. Drain and add the pasta back to the pot.
Put the milk in a glass measuring cup and microwave in 30-second intervals, stirring in between each, until just warm, about 2 minutes.
Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit but does not brown, about 1 minute.
Gradually pour in the warm milk while whisking constantly. Bring to a boil over high heat, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer over medium heat and cook until thickened to a nice coating consistency, 5 to 6 minutes.
Remove from the heat. Add 1 cup of the Parmesan, the red pepper flakes and 2 teaspoons salt. Whisk until smooth.
Pour the bechamel sauce over the pasta and toss to combine. Fold in the cubed mozzarella. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining 1/3 cup Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Ziti with Poblanos and Chipotle Sauce image

Provided by Lillian Chou

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 large onion, thinly sliced (2 1/4 cups)
1/2 pound fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise
2 tablespoons olive oil
1 cup chopped bottled roasted red peppers
1 pound ziti or penne
1 tablespoon chopped canned chipotles in adobo
1 1/2 cups sour cream
1 cup chopped scallions (about 1 bunch)
1/4 cup chopped cilantro
Garnish:
raw green (hulled) pumpkin seeds (pepitas), toasted

Steps:

Cook onion, poblanos, and 1/2 teaspoon salt in oil in a heavy medium pot over medium heat, covered, stirring occasionally, until onion is golden, 8 to 10 minutes. Add red peppers and cook, stirring occasionally, until onion is tender, 2 to 3 minutes.
Meanwhile, cook ziti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain ziti.
While ziti cooks, purée chipotles with sour cream in a blender.
Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking water, and 1/2 teaspoon salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.