#pasta bake cooking recipes

[daily-deliciousness]

Mushroom ravioli al forno

[deliciousdestinations]

Classic Lasagna Recipe

Source: facebook.com MORE RECIPES: https://deliciousdestinations.blog/

[vegan-nom-noms]

Vegan Stuffed Shells

[90363462]

A brief explanation of why Black people make spaghetti more than Italians and pair it with fried fish:

[kitchenwitchtingss]

WITCHY MUSHROOM LINGUINE

A whimsical pasta that makes you feel like a forest dweller~

INGREDIENTS

8 oz chopped mushrooms (you could use any kind, or even mix different kinds! Just make sure they are edible.)

1/2 cup chicken stock

1 tbsp red wine vinegar

1 1/2 cups half and half

4 cloves garlic, minced.

4 shallots, chopped.

1/2 cup parmesan cheese

1 box linguine pasta

4 tbsp butter

1 tbsp thyme

Salt and pepper

Italian seasoning

DIRECTIONS

Melt butter in a pan and cook shallots and garlic until soft on medium heat. Add in the mushrooms, thyme, Italian seasoning, salt, and pepper, and cook until tender. (About 4 minutes.) Add chicken stock and red wine vinegar and cook for another 4 minutes on medium heat.

Add in half and half and simmer for about 3 minutes, or until the sauce thickens a little more. Add in parmesan cheese. Cook pasta according to the directions on the back of the box with a salted pot of water.

Taste the sauce to see if it needs more seasonings, then add to taste..

Drain the pasta, reserving about 1/4 cup of pasta water. Add your pasta into your sauce and toss to coat. Add in your pasta water so it combines well.

Top with parsley and enjoy!

Editors Notes:

You could add some shredded mozzarella to make it super cheesy!

Use an assortment of different mushrooms!

Using fresh thyme from your own garden is a good pick

Source your ingredients locally!

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[ask-the-totally-real-peppino]

That cute bunny girl is called Noisette.Can you please tell me what you cooked besides pizza?

Pep: "...!"

Pep: "Si! Noisette was her name! Grazie friends! And grazie for Poco Noisette!"

Pep: "…Reh ot yrros yas ot deen I... Niaga reh ees nac I epoh I…"

Pep: "Bocnroc etalocohc ekil! Wonk I sepicer rehto eht fo emos em thguat ehs! Ssendnik reh rof reh knaht ot deen osla I tub."

Pep: "Enoyreve deef ot dah I tahw htiw dluoc I revetahw gnikam yltsom saw ti. Oot gnikab fo stol dna atsap fo stol saw ereht, azzip sediseb dekooc I tahw rof sa."

Pep: "Niaga yrt ot ecin eb dluow ti os, elihw a ni nevo gnikrow a dah t'nevah I. Noos gnikooc emos uoy wohs nac I ebyam!"

Pep: "Yrros... Naem uoy ohw wonk I kniht t'nod I... 'Sessob niam'...? Noitseuq rehto eht dna..."

[selinaeliott]

Easy and tasty pasta recipe (n. 905) with clams, parsley, garlic, extra virgin olive oil, salt, chili pepper.

Enjoy your meal 🇮🇹😘🤗

[omjitskailay]

I've never felt more like a college student then just now, when I ate cold pasta in my car using pencils as chopsticks because it was too far to walk to the building that has forks and microwaves

[yourrecipe5]

Full Recipe : LINK

[nancisbakeshoppe]

Cheesy Chicken Fajita Pasta

[daily-deliciousness]

Easy baked skillet mac and cheese

[deliciousdestinations]

[vegan-nom-noms]

Vegan Pumpkin Ricotta Rolled Lasagna

[allgrandmomrecipes]

Shrimp And Garlic Pasta Recipe

[punkbakerchristine]

i’ve loved tortellini for about as long as I can remember (my fav is when it’s paired with smoked sausage or brats, imo) 🔥

***ingredients: 2 1/2 ounces of marinara sauce, 4 ounces of cream sauce base, 9 ounces of tortelloni, 1 teaspoon of garlic powder, 1/4 cup of panko bread crumbs, 4 ounces of peas, and 1/2 cup of italian cheese blend

also came with an oven-ready tray!