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Can You Cook Pasta In The Oven Recipes - Yahoo Recipe Search
Food52Lasagna is a food we all know and love, but I won’t lie—I find most lasagnas to be utterly flat. My lasagna starts with a full-flavor, slowly simmered Ragu, and is finished with a luscious bechamel-based cheese sauce, layered between sheets of homemade pasta. Yes, you can undoubtedly forgo the homemade pasta, but I encourage you to give it a try. There are several benefits to using the fresh stuff in this recipe. For one, it’s texturally perfect. And two, it doesn’t need to be par-cooked before baking. So while it takes a little extra work, it saves you the annoyance of boiling each sheet. While this recipe does take quite a bit of time, both the pasta and Ragu can be made ahead of time and stored in the fridge till you’re ready to assemble. I highly recommend making your lasagna sheets the day before, layering them between parchment, and popping them in the fridge till you’re ready to use them. This is a whole-egg pasta dough, so if you plan to wait more than a couple of days to use your fresh sheets, store them in the freezer. As for the Ragu, expect it to thicken if you make it ahead of time. It’s not a problem if it does; keep a little extra vegetable broth on hand so you can thin it back out before ladling it over your pasta. Because you don’t need to par-boil the pasta, you will need that extra moisture to ensure your pasta cooks thoroughly while in the oven. The pasta dough recipe is based on the Whole Egg Pasta Dough from The Farm Cooking School. I have tried a slew of pasta recipes before, and I find that one to be the most successful. The only change I have made is regarding the type of flour I use, though you certainly can use All-Purpose flour as the original recipe suggests. I love the taste and texture of the Italian Soft Wheat Flour "Type 1", though I understand All-Purpose flour is more accessible. Note: The recipe format only allows for a two-part recipe; however, this is a three-part recipe. To compensate for the formating, the Cheese Sauce recipe has been listed as a continuation of the Ragu recipe. Please note that Lemon Juice the last ingredient included in the Ragu, and the components listed below are part of the Cheese Sauce.CookingLightPut your knife away—store-bought pesto and precut broccoli florets mean no chopping required. Your Dutch oven pulls triple duty in this recipe by cooking the pasta, blanching the broccoli, and bringing the whole dish together, all in one pot.Food52I simply adore Italian food and whether I like pasta or pizza better is so hard to say, in fact, it’s impossible. I love them both for many of the same reasons and for many different ones. Both fill my comfort food addictions and needs! Both are creative, fun to make, and involve CARBS which I ADORE! Both seem simple but to perfect from scratch is not easy; it takes time, patience, knowledge, and a good “nonna” for a teacher. As for the differences, I could make pasta everyday, period. I fantasize about the various recipes, shapes, sauces, and pairings. I ADORE making pasta. Pizza, I love to make just not everyday BUT when I want something and think about the two, chances are I will eat pizza more often than pasta. So, try to figure this one out……okay never mind, don’t….. Honestly, at the end of the day, it’s not as complicated as I am making it sound. If you love Italian food, I really don’t know anyone who doesn’t and if I did, I probably wouldn’t associate with them, it’s a difference I couldn’t comprehend, but if you do love it as much as I then pizza or pasta, who cares, just MANGA! On that note, everyone has a recipe for a margarita pizza so I wanted to post a recipe that is a little more unusual but incorporates ingredients that most everyone loves and this pesto pizza with roasted tomatoes, homemade ricotta, and caramelized onions just rocks! If you have a pizza oven or know someone who does (I happen to know someone, mille graze a caterina e giovanni:), use it….but if all you have access to is an oven, it does the trick. I would suggest investing in a pizza stone if you don’t have one, it’s the closest thing you can get to mimicking cooking in a pizza oven! Now go and figure out your favorite…..pizza, pasta, or BOTH….. before you contemplate, pour a glass of vino!Food.comIf you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579Food52This ragu is delightfully rich with many layers of flavors. It is always a hit, especially with the red meat lovers. I have used bone-in and boneless and while bone-in ribs generally add an extra meaty flavor to the end result, the boneless take up less room in the pot, require less work and with a good beef stock, the depth produced by the bones isn't missed. This recipe is a little time consuming, but it is a lovely fall or winter meal and well worth the preparation. I love that this can be made in advance and can be prepared a few different ways. I have served over papardelle pasta and also polenta. I have also found that the leftovers make amazing sandwiches on good bread with some sharp provolone. I am a stickler for skimming fat throughout cooking and recommend you do the same to avoid too much grease. This dish can be made up to 4 days in advance and freezes very well. A good reason to make the ragu in advance is to enable the most effective fat skimming. This dish can also be slow cooked on the stove top (approx. 1 1/2 hours covered and another 1 1/2 uncovered), thus eliminating the use of the oven in step 3. Alternatively, the ragu can be cooked in a slow cooker on low for 6 hours in step 3, after adding the ribs and stock to the pot. If cooking in a slow cooker, I would reduce stock to 2 - 2 1/2 cups.Food.comMy kids, like most, love macaroni and cheese. The trick for me is trying to keep it different and adult enough to satisfy more than just the kiddos. I came up with this recipe because my oldest loves cheeseburger mac and my husband thinks anything is better with bacon (hey he ain’t wrong!) If you like a little more heat you can leave the ribs on one of the jalapenos or toss a little cayenne in with the paprika. We love heat but the kids aren’t fans so I tend to try to keep things on the milder side. You know your tastes so don’t be afraid to bump up the heat if you like. You can also use some Monterey jack or pepper jack to top the dish with instead of the additional cheddar, which I probably would have done myself if I had some in the house. Be sure not to over cook your pasta. Since it is going into the oven you want to be sure that it is al dente. If you like it a tad firmer you can stop just short of al dente and your noodles will be firmer in the end. I usually try to let it set for 10 minutes once I pull it out of the oven just to let it set up but if you are hungry it tastes the same right out of the oven!Food52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoriaFood.comBesciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.Food.comThis recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
