Tomato Basil And Cheese Baked Pasta Rachael Ray Recipes

TOMATO, BASIL AND CHEESE BAKED PASTA

Steps:

• Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. Cook probably 9-10 minutes.
• Preheat a deep, big skillet or a medium sauce pot over medium heat.
• Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to seperate the cloves from the skins. Throw out the skins and chop up the garlic.
• Add EVOO to the pan by pouring a slow stream of it twice-around-the-pan. Do not let the oil pour out too fast. Add the garlic to the oil.
• Chop onion finely. Add to garlic and oil. Cook, stirring frequently, five minutes or until onions are tender.
• Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
• Stir in basil pieces to wilt them. Season the sauce with salt and pepper to your taste.
• Preheat your broiler to high and place a rack in the center of the oven.
• Drain pasta shells. Add them to a casserole dish.
• Add pesto sauce, 1 cup ricotta cheese and a handful of grated parmigiano.
• Stir carefully and coat the hot pasta with the pesto and cheeses.
• Pour the hot tomato and basil sauce over the pasta.
• Shred up mozzarella and scatter over the pasta. Add a final sprinkle of parimigiano to the mozarella as well.
• Place the casserole under the broiler in the middle of oven, 10-12 inches from the heat. Let the cheese melt and bubble on top (3-5 minutes).

TOMATO BASIL PASTA NESTS

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.
• While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
• Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in pesto sauce.
• Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine (or leave out and serve at table). Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. Serve! Makes 8 nests, 4 inches wide and 5-6 inches long.
• For Vegan omit the cheese or use a Vegan Cheese sub.

TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY

Steps:

• Bring a large pot of water to a boil and salt the water.
• Add pasta and cook for a minute or two less time than package directions say.
• The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
• The shells with probably cook for 9 or 10 minutes.
• Preheat a big, deep skillet or a medium saucepan over medium heat.
• Place garlic on a cutting board and place the flat of your knife on top of each clove.
• Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
• Throw out the skins and chop up the garlic.
• Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
• Add evoo by pouring a slow stream of it twice around the pan.
• This will be about 2 tablespoons, just enough to coat the bottom of the pan.
• Do not let the oil pour out too fast; you want a slow, steady stream.
• Add the garlic to the oil.
• To chop the onion, cut the ends off and cut the whole onion down the center.
• Wrap half and save it for another use.
• Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
• Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
• Add the chopped-up onion to the garlic and oil.
• Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
• Add the tomatoes to the onions and stir.
• When the tomatoes come to a bubble, reduce the heat under the sauce to low.
• Stir in basil pieces to wilt them.
• Season the sauce with salt and pepper.
• Preheat the broiler to high and place a rack in the center of the oven.
• Drain pasta shells.
• Add them to a casserole dish.
• Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
• tir carefully and coat the hot pasta with the pesto and cheeses.
• Pour the hot tomato and basil sauce over the pasta, as much as you like.
• You can always serve a little extra at the table.
• Scatter the mozzarella cheese over the pasta.
• Add a final sprinkle of parmesan as well.
• Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
• Let the cheese melt and bubble on top, 3 to 5 minutes.

CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
• While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
• Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA

Steps:

• Preheat oven to 450 degrees F.
• Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
• Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
• Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
• Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
• When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
• Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
• Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
• Serve meat with pasta alongside.