Penne Con Pomodori Al Forno Recipes

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BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)



Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella) image

This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I'm pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it's absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Italy     Tomato     Pasta bake     Baking

Time 1h35m

Yield 6

Number Of Ingredients 10

extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1-2 dried red chillies, crumbled
1.5 kg ripe tomatoes, or 3 x 400g cans of good-quality plum tomatoes
1 large handful fresh basil leaves
1 tablespoon red wine vinegar, optional
14 oz dried orecchiette
4 big handfuls Parmesan cheese, freshly grated
3 x 5 oz mozzarella balls

Steps:

  • Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
  • Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
  • When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.

Nutrition Facts : Calories 865 calories, Fat 38.2 g fat, SaturatedFat 21.7 g saturated fat, Protein 46.1 g protein, Carbohydrate 89.9 g carbohydrate, Sugar 17.8 g sugar, Sodium 2.1 g salt, Fiber 7.4 g fibre

PENNE AL FORNO



Penne al Forno image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1/2 teaspoon chili flakes
Freshly ground black pepper
Salt
1 pound penne lisce pasta (smooth-sided penne)
1 red onion, minced
8 ounces organic ground sirloin
4 cups San Marzano tomatoes, hand crushed
1/4 cup fresh parsley leaves, minced
1/2 teaspoon dried oregano
1/2 teaspoon raw sugar
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon unsalted butter
1 cup grated mozzarella
1/2 cup grated Parmigianno

Steps:

  • For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
  • For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.

PASTA AL FORNO



Pasta al Forno image

Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.

Provided by MKK

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil, or as needed
2 red onions, finely chopped
½ pound ground beef, or more to taste
½ pound bacon, chopped
¼ cup white wine, or as needed
2 (26 ounce) packages chopped tomatoes (such as Pomi®)
1 (6 ounce) can tomato paste
4 tablespoons white sugar, or more to taste
salt to taste
1 (16 ounce) package rotini pasta (such as Barilla®)
4 tablespoons grated Parmesan cheese, or more to taste
⅓ pound chopped provolone cheese
⅓ pound chopped mozzarella cheese

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.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g

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