Baked Pasta Garlic Bread And Salad Recipes

20 MINUTE GARLIC BREAD SPAGHETTI

Steps:

• Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
• Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
• Heat 1 1/2 tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
• Just before the spaghetti is ready, heat the remaining 1/2 tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
• Drain the spaghetti, reserving a cupful of the cooking water.
• Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
• Add the zest and juice of the lemon, the 50g (1/2 cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
• Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
• Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

GARLIC BREAD PASTA TORTE

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.