Cheesy Pasta Pea Bake Recipes

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CHEESY PEA PASTA



Cheesy Pea Pasta image

This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.

Provided by JANDEE

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
2 (8 ounce) cans tomato sauce
2 cups water
2 (8 ounce) cans peas, with liquid
1 (16 ounce) package elbow macaroni
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
  • 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.
  • Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g

CHEESY PASTA BAKE



Cheesy pasta bake image

Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Cauliflower

Time 30m

Yield 12

Number Of Ingredients 8

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard, optional
230 g hard cheese
500 g stale white or brown bread, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Preheat the oven 180°C/350°F/gas 4.
  • Break the cauliflower and broccoli into florets.
  • Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
  • Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
  • Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
  • Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
  • Transfer to a large, deep baking tray (60x40cm).
  • Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
  • Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre

CHEESY PASTA PEA BAKE



Cheesy Pasta Pea Bake image

Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 17

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups whole milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat., Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. , Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts :

CHEESY PENNE PASTA WITH PEAS



Cheesy Penne Pasta with Peas image

I wanted to make something different other than spaghetti noodles to put underneath my Chicken Parmesan. I looked through the cabinets and freezer and came up with this. It was a wonderful substitute!

Provided by Jennifer Bass

Categories     Pasta Sides

Time 20m

Number Of Ingredients 6

1 lb penne pasta
1 c frozen sweet peas
1 c milk
1/2 c grated parmesan cheese
1/2 c shredded mozzarella cheese
1 Tbsp butter

Steps:

  • 1. Cook pasta according to directions on box, adding the peas during the last 3-5 minutes of cooking.
  • 2. Drain pasta and peas.
  • 3. Return pasta and peas to cooking pot and add the butter, milk, and cheeses. Stir over low heat until cheese is melted.

CHEESY PEAS



Cheesy Peas image

Tired of the normal way peas are made? Don't like peas? Try this spin on the classic side dish and it will be the highlight of your dinner plate.

Provided by Poison Angel

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ teaspoon crushed dried thyme leaves
½ teaspoon crushed dried rosemary
¼ cup milk
½ cup shredded Cheddar cheese
1 (15 ounce) can sweet peas, drained

Steps:

  • Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 10.9 g, Cholesterol 31.3 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 6.9 g, Sodium 332.2 mg, Sugar 4 g

PENNE CASSEROLE WITH HAM AND PEAS



Penne Casserole With Ham and Peas image

This ham pasta casserole makes a perfect meal with a tossed salad or fresh sliced tomatoes. This is a great way to use leftover ham.

Provided by Diana Rattray

Categories     Dinner     Entree     Pasta

Time 1h5m

Number Of Ingredients 11

3 cups (12 ounces) penne pasta
1 1/2 to 2 cups peas (frozen; thawed)
6 tablespoons butter (divided)
3 green onions (thinly sliced)
2 tablespoons parsley (fresh; chopped)
1/2 teaspoon garlic (finely chopped)
5 tablespoons flour (all-purpose)
3 cups milk
2 cups ham (diced)
2 1/2 cups cheddar cheese (about 12 ounces; divided)
1 1/2 cups breadcrumbs

Steps:

  • Gather the ingredients.
  • Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter. Heat the oven to 350 F.
  • In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.
  • In a saucepan or sauté pan, melt 4 tablespoons of the butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.
  • Stir in the milk and cook, stirring, until thickened. Add the ham and 2 cups of the shredded cheese. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.
  • Add the drained pasta and peas to the sauce, mixing well and heating through.
  • Spoon into the baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.
  • Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.
  • Bake for about 30 minutes, until crumbs are browned, and the casserole is hot and bubbly.
  • Serve and enjoy.

Nutrition Facts : Calories 541 kcal, Carbohydrate 44 g, Cholesterol 94 mg, Fiber 4 g, Protein 28 g, SaturatedFat 15 g, Sodium 868 mg, Sugar 9 g, Fat 28 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

CHEESY PASTA BAKE



Cheesy Pasta Bake image

Cheesy Pasta Bake

Provided by avs1301

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190C/Gas 5.
  • In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
  • Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
  • Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
  • Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
  • Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
  • Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
  • Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
  • Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.

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