Boca Ragu Pasta Bake Recipes

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ITALIAN PASTA BAKE



Italian Pasta Bake image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.

BOCA RAGU PASTA BAKE



BOCA Ragu Pasta Bake image

Enjoy a delicious vegetarian ragu pasta bake made with BOCA Veggie Ground Crumbles and spicy tomato sauce. This low-calorie BOCA Ragu Pasta Bake is rich in vitamin A.

Provided by My Food and Family

Categories     Festive 2018

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

3 cups penne pasta, uncooked
1 Tbsp. extra virgin olive oil
1/2 cup each chopped carrots, celery and onions
1 Tbsp. minced fresh garlic
1 jar (24 oz.) CLASSICO Spicy Tomato and Basil Pasta Sauce
1 cup milk
1-1/2 cups (1/2 of 12-oz. pkg.) frozen BOCA Veggie Ground Crumbles
1/2 cup KRAFT Shredded Parmesan Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in medium saucepan on medium heat. Add carrots, celery, onions and garlic; cook 4 to 6 min. or until vegetables are crisp-tender, stirring frequently. Add pasta sauce, milk and ground crumbles; mix well. Cook on medium-high heat 5 min., stirring occasionally.
  • Drain pasta. Add to pasta sauce mixture along with the Parmesan; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with mozzarella. Cover.
  • Bake 25 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

CHICKEN ALFREDO BAKE



Chicken Alfredo Bake image

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 4

Number Of Ingredients 9

2 cups penne pasta
1 tablespoon butter
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
½ cup 1% milk
½ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 cup cubed rotisserie chicken

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition Facts : Calories 646.8 calories, Carbohydrate 88.3 g, Cholesterol 67.2 mg, Fat 22.7 g, Fiber 4 g, Protein 24.8 g, SaturatedFat 13 g, Sodium 359.7 mg, Sugar 4.1 g

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

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