Tag: Pasta

10 recipes for making baked pasta – Italian Cuisine

10 recipes for making baked pasta


It's easy to say baked pasta! There are countless ways to prepare it and we suggest 10 of them

There baked pasta in the collective imagination is the pasta al dente drained and seasoned with mozzarella, béchamel sauce and more and then baked in the oven to gratinate. But baked pasta actually means so many things because in the oven you can cook spaghetti, fusilli, pennette, gnocchi and tortellini and with a myriad of always different toppings.

The inevitable ingredients in a baked pasta I'm there mozzarella cheese, which can be replaced by a stringy cheese, the bechamel, better if prepared at home and the parmesan, but there are also many variations for vegans.

With baked pasta it is easy to make a good impression with the guests because in general it is a very rich first course, which looks very good and has that tasty crust that teases the palate. And children also love it because it is racy.

Baked pasta is also a good way to recycle advanced pasta: just add some cheese and some other tasty seasoning and bake. It will no longer be a simple heated pasta, but a completely new dish.

Here are our 10 proposals, sall of them are pasta dishes. Lasagne & Co. will be treated on another occasion.

Red baked pasta

The most classic recipe. It is usually prepared with pennette seasoned with ragù. Then add small pieces of mozzarella or scamorza cheese and fill an oven dish. Sprinkle the surface with a few tablespoons of béchamel and Parmesan and cook in the oven at 180 ° for 15 minutes.

White baked pasta

You can make it with a white sauce or with vegetables and cheese. We recommend preparing a kind of fondue by melting different types of cheese such as robiola, gorgonzola, parmesan and pecorino in hot milk. Season the pasta with this sauce and then cook it in a baking dish always with the surface covered with Parmesan, béchamel and mozzarella.

Macaroni ‘n’ cheese

A classic American recipe that children like so much. You can use macaroni that are a short pasta format or even striped ditalini or celentani. Season the pasta with a cream prepared by melting cheese such as Cheddar, Parmesan and Fontina cheese in the béchamel and seasoned with salt, pepper and nutmeg. Cook everything in a buttered baking dish and dusted with breadcrumbs and cover the surface of the pasta with a generous amount of Parmesan.

Baked pasta veg

Do you know that you can prepare an excellent ragu even with seitan or soy? Even the cheeses can be replaced by chopped cashews mixed with water and spices and the béchamel can be prepared at home with vegetable milk and butter and rice flour. The result will be lighter and more delicate.

Conchiglioni Fillings

A first course that usually always leaves everyone open-mouthed are the stuffed conchiglioni. It is a rather large pasta format that lends itself to being filled. We suggest a classic and easy filling based on ricotta and spinach. After cooking the conchiglioni in water, fill it and place it in a buttered and soiled pan with bechamel and cover with a simple tomato sauce or béchamel and parmesan.

Baked gnocchi

Also known as gnocchi alla sorrentina. A really simple and very tasty recipe. Once the gnocchi are cooked, they are seasoned with a tomato and basil sauce and then cooked in an ovenproof dish covered with Parmesan cheese and mozzarella cubes.

Rigatoni cake

An original idea to bring baked pasta to the table in the form of a cake. Cook the rigatoni and drain them al dente. Place them upright and next to each other in a round hinge cake mold. Season them with meat sauce, making it penetrate as much as possible inside the pasta and then complete with bechamel, mozzarella and parmesan. Bake at 180 degrees for 20 minutes.

Spaghetti cake

Another version of the pasta pie is the one prepared with spaghetti or tagliatelle. Generally it is a way to recycle the advanced pasta a bit like the typical Neapolitan-style omelette. In this case, whether the pasta has a red sauce, whether it is white, add a little béchamel, a few cubes of mozzarella, Parmesan and butter flakes and cook everything in a cake tin for about 15 minutes at 180 °.

Rice wreath

A very scenic first course that is prepared with the first boiled rice and then seasoned with the one you prefer. Typically, while still hot it is mixed with butter and parmesan and an egg to thicken. Then you can add tomato puree and peas, a white or red sauce or some vegetables. You can also make a crown filled with seasoning inside.

Palermo baked pasta

This Sicilian first course is a classic of Italian cuisine. Prepare with the rings that are seasoned with a red ragout and peas. Then they are placed in an oiled baking dish and dusted with breadcrumbs and alternated with layers of fried aubergines and boiled eggs. It is all seasoned with grated pecorino cheese and cooked in the oven at 200 ° for 20 minutes.

Croxetti or corzetti? "Ligurian" family fresh pasta – Italian Cuisine

Croxetti or corzetti? "Ligurian" family fresh pasta


In our culinary journey up and down the boot, today we arrive in Liguria, to discover the corzetti, “personalized” fresh pasta. Find out why

It is a type of fresh pasta from the shape of small and thin coins with a design printed on it: we are talking about the corzetti or Croxetti, disseminated in Liguria, of ancient origins (once they were stamped with the family crests) and still very much appreciated. They look like small works of art in miniature, they are easy to do at home and fun to decorate. And then, good to eat, to season or with the classic pesto sauce or with toother vegetable or meat based sauces.

In our gallery, discover the history and the curiosity on this Ligurian pasta, while below we suggest the method to make it at home and numerous recipes to serve it to your guests.

The recipe of the corzetti

Ingredients

To make the corzetti at home, you have to get: 600 gr white flour, 3 egg yolks, water and salt.

Equipment

You also need molds to decorate the corzetti at will. Online you can find different types, otherwise if you happen to find yourself in Liguria, in the Levante area, you can have them customized by a craftsman.

Method

Make the classic fountain with the flour, place the eggs inside and water and start to knead. You must obtain a homogeneous and elastic compound. Roll out the dough with a rolling pin and cut small discs about 5 cm in diameter. If you have stencils, now engrave the motif you have chosen on the disks. Otherwise proceed immediately to boil the discs for a few minutes. Season them to taste and … enjoy!

Corzetti: a thousand versions to serve them on the table

Have you no idea how to season them? Enough of good butter and some aromatic herbs, but they are also excellent with the pesto sauce or with the walnuts sauce. But if you want to vary on the theme, let yourself be inspired by our many recipes by La Cucina Italiana: for example, do you look for a bit of a pesto? Try them with this to Catalonia or with this is the soncino with fennel and pink pepper! Do you want a more classic Sunday dinner dressing? This with rabbit and pine nut sauce can do for you. For a vegetarian dish, we recommend it those with herbs and scallops. While instead if you want to try them with a different dough from the canon, we suggest you the whole ones with grana sauce, rocket and pistachios or those with chestnut flour, with leek and pumpkin, perfect for the fall season.

Pasta with Roman cabbage and sausage – Italian Cuisine

»Pasta with Roman cabbage and sausage


First wash the broccoli, clean it and divide it into small florets.
Boil it for a few minutes in lightly salted boiling water, then drain it and keep it aside.

Remove the sausage casings and crumble them, then brown them in a non-stick pan with garlic, oil and chilli.

Once the cabbage is well drained and the golden sausage, also add the cabbage in the pan and let it flavor.
Meanwhile cook the pasta and drain well al dente, then add it to the pan with the pecorino (and if you need even a little bit of cooking water) and let it cook quickly.

Pasta with Roman cabbage and sausage is ready: serve and serve immediately.

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