Mostaccioli Marinara With Basil Recipes

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

MOSTACCIOLI

Steps:

• Cook pasta according to package directions, drain.
• Crumble sausage into Dutch oven.
• Cook over medium heat until no longer pink; drain.
• Stir in the spaghetti sauce and pasta.
• In a bowl, combine the egg, riccota cheese and mozzarella cheese.
• Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
• Cover and bake at 375 degrees for 40 minutes.
• Uncover; top with Romano cheese.
• Bake 5 minutes longer or until heated through.

PENNE PASTA IN MARINARA SAUCE

Steps:

• Boil pasta as per the package instructions. Add oil and season with salt. Once boiled, drain and set it aside.
• Assemble all the ingredients.
• Heat oil in a pan and add garlic to it. When it starts to sizzle add chopped onions and saute for a minute.
• Add mushrooms and saute for another minute.
• Add marinara sauce and stir. At this point add cream ,spices and mix well.
• The sauce is ready. Adjust seasonings and..
• Add boiled pasta to the marinara sauce mix.
• Stir in gently to combine.
• Just before serving add baby spinach leaves, mix and take it off the flame. Let it sit covered, spinach leaves with become tender with the heat. Top it off with shredded cheese and enjoy!!

MOSTACCIOLI MARINARA WITH BASIL

Steps:

• Cook the pasta according to package directions, drain and set aside.
• Position knife blade in food processor, add tomatoes.
• Pulse 3 to 4 times or until amost smooth, set aside.
• Coat a medium skillet with non-stick cooking spray, add oil, and place over medium-high heat until hot.
• Add the onion and garlic; saute 3 minutes or until tender.
• Add tomatoes, sugar, salt, and pepper; bring to a boil.
• Reduce heat, simmer uncovered 10 minutes.
• Stir in parlsey and basil.
• Serve sauce over pasta; sprinkle with cheese.

BASIL INFUSED MARINARA WITH PENNE PASTA

Steps:

• 1. In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
• 2. Add 4 cans of tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper and red pepper flakes. Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (if sauce starts to become to dry, add a little bit of water)
• 3. Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.

PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups