Radiatore Casserole Recipes

COUNTRY CHICKEN AND PASTA BAKE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
• In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
• Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

ITALIAN SAUSAGE AND RADIATORE PASTA {HOMEMADE SAUCE}

Steps:

• In a medium size pot, add hot water. Heat the pot on medium heat. Bring to a boil and add the salt.
• Add pasta to the pot and stir. Cook the pasta until its al-dente (according to package instructions). Drain the pasta (don't rinse the pasta) and set aside.
• Don't rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it's important to keep the starch on the pasta.
• While the pasta is cooking, chop the onions, garlic and parsley. Set them aside.
• In a large shallow pot or sauté pan (with high sides), add the sausage. If the sausage is in a casing, make a small cut on one of the ends, squeeze the meat out, and discard the casing.
• Stir and using a spatula, break apart the sausage into small pieces as it cooks.
• When the sausage starts to brown, add the onions, garlic and olive oil. Stir. Continue to stir while cooking for about 3 minutes or until the onions start to turn translucent.
• In a small bowl, add the canned diced tomatoes. With clean hands squeeze the tomatoes so there are no big chunks, and add them to the pan.
• Add the tomato sauce to the pan. Fill the empty tomato sauce can with water and add the water to the pan. Stir the sauce.
• Add parsley, oregano, red pepper flakes, salt, and pepper. Stir. Turn the heat down to low and let the sauce simmer (uncovered) for about 15 minutes, stirring occasionally.
• Add the pasta to the sauce. Gently stir the pasta into the sauce. Top with grated Parmesan cheese and parsley and serve while warm.

RADIATORE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to directions and set aside.
• Brown ground beef in skillet.
• Add taco seasoning mix and water. Simmer 15 minutes.
• Combine pasta, beef mixture, olives, onion, corn, soup, and 1 cup of the cheese. Pour into greased casserole (I use 8x8) and top with remaining 2 cups cheese.
• Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly.

RADIATORE PROVENCAL

Steps:

• Start large pot of water to boil for pasta.
• In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
• Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
• Meanwhile, start cooking the pasta according to package directions.
• While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
• Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
• Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
• NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.