Fettuccine Pasta Al Forno Recipes

PASTA AL FORNO

Steps:

• Preheat oven to 375°. Coat 2 1/2 quart baking dish with cooking spray.
• Cook pasta; drain; rinse with cold water.
• In bowl, combine marinara, mozzarella, spinach or broccoli, cottage cheese or ricotta, 6 T Parmesan, salt and pepper. Stir in pasta and chopped, cooked chicken (or ground beef); transfer to baking dish.
• Stir together bread crumbs, Parmesan and oil; sprinkle over pasta. Bake until hot, 25-30 minutes.

PASTA AL FORNO

Steps:

• Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
• Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
• Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
• Bake in the preheated oven until hot and melted, 30 to 45 minutes.

PASTA AL FORNO (BAKED PASTA THE ITALIAN WAY)

Steps:

• Chop the carrot, onion, garlic and celery finely.
• Fry the vegetables in olive oil until they are softening. Be careful not to allow them to burn!
• Add the minced meat and cook until browned.
• Then add the tomato concentrate and stir well
• Add the glass of wine and stir well again
• When the wine has evaporated pour in the tomato pulp and mix it in well with the meat.
• Add the basil leaves and salt and pepper as required.
• Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
• 15 minutes before the sauce is ready add the peas.
• Put salted water on to boil for the pasta. Cook the pasta 2-3 minutes less than instructed on the packet. Strain and add the pasta to the meat sauce when it is ready.
• Mix the pasta and sauce well and allow to cool.
• Put a layer of pasta with sauce on the bottom of an oven dish.
• Make another layer with thick pieces of mozzarella.
• Add another layer of pasta with meat sauce and again some mozzarella
• Finish with a layer of pasta.
• Sprinkle with parmesan and bake in a pre-heated oven 180-200° until the top layer starts to crisp (30-40 mins)

FETTUCCINE PASTA AL FORNO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon on paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander and rinse with cool water. Transfer to a bowl.
• Add 1/2 the Parmesan cheese, 1/2 the mozzarella cheese, and ground pepper to the bowl with the pasta and toss. Layer 1/2 the pasta mixture into a baking dish. Top with 1/2 the cooked bacon and 1/2 the peas. Repeat layers of pasta, bacon, and peas. Top with remaining Parmesan cheese, mozzarella cheese, and butter. Pour heavy cream on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

FETTUCCINE AL SALMONE AFFUMICATO (FETTUCINI WITH SMOKED SALMON CREAM SAUCE)

Steps:

• Cook your pasta al dente in well-salted boiling water.
• Meanwhile, melt some butter in a skillet, then add heavy cream and roughly cut up smoked salmon. Simmer until the cream has reduced to a saucy consistency and the salmon has imparted its wonderful flavor to the cream.
• Add your cooked fettuccine to the sauce and toss. Add a bit more cream if need be, making sure that the pasta still 'flows' rather loosely-fresh pasta tends to absorb its sauce quickly, and creamy ones especially quickly.
• Serve your Smoked Salmon Fettuccine right away. No pasta should wait, but this one especially.

RIGATONI AL FORNO

Steps:

• To make the sauce, heat 1 tbsp oil in a non-stick trying pan. Add the sausage and cook, breaking it up as it browns, so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes.
• Heat the oven to 190C/fan 170C/gas 5. Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done - you will be cooking it more in the oven so you want it to still have a bit of bite.
• Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and grana padano and bake for 20-30 minutes until bubbling and golden. Serve with a salad, if you like.