Tomatobasilandcheesebakedpastarachaelray Recipes

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TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY



Tomato, Basil, and Cheese Baked Pasta Rachael Ray image

Make and share this Tomato, Basil, and Cheese Baked Pasta Rachael Ray recipe from Food.com.

Provided by zoe85

Categories     Kid Friendly

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb medium pasta shell
3 large garlic cloves, skins on
2 tablespoons extra virgin olive oil (evoo, 2 turns of the pan)
1/2 small yellow onions or 1/2 medium yellow onion
1 (28 ounce) can Italian tomatoes
1/2 cup fresh basil, torn into small pieces (10-12 leaves)
salt and pepper, to taste
1 cup store-bought basil pesto
1 cup ricotta cheese
1/2 cup grated parmesan cheese (a couple of handfuls) or 1/2 cup parmigiano-reggiano cheese (a couple of handfuls)
1/2 lb fresh mozzarella cheese, shredded

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.

Nutrition Facts : Calories 602.4, Fat 22.6, SaturatedFat 10.7, Cholesterol 58.1, Sodium 414.1, Carbohydrate 73, Fiber 9.1, Sugar 5.9, Protein 29.3

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

SPAGHETTI MEATBALLS AND TOMATO-BASIL SAUCE



Spaghetti Meatballs and Tomato-Basil Sauce image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 meatballs per person for dipping with sauce.

Number Of Ingredients 16

1/2 pound spaghetti, broken into pieces
Salt
1/4 cup pine nuts, lightly toasted
1 large bunch parsley, leaves only
1 bunch basil, leaves only
2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls
2 cloves garlic, grated or finely chopped
Freshly ground black pepper
Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling
2 pounds ground sirloin
1 large egg
A couple handfuls bread crumbs
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1 cup beef stock
1 (28-ounce) can tomatoes (recommended: San Marzano)

Steps:

  • Heat oven to 425 degrees F.
  • Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
  • While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
  • Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
  • While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

TOMATO, BASIL AND CHEESE BAKED PASTA



Tomato, Basil and Cheese Baked Pasta image

Make and share this Tomato, Basil and Cheese Baked Pasta recipe from Food.com.

Provided by ShortyBond

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb small shell pasta
2 tablespoons extra virgin olive oil
3 large garlic cloves
1 medium yellow onion
1 (28 ounce) can crushed Italian tomatoes
fresh basil leaf, torn into small pieces
salt
pepper
1 cup store bought basil pesto
1 cup ricotta cheese
1/2 cup grated parmigiano-reggiano cheese
1/2 lb fresh mozzarella cheese

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).

Nutrition Facts : Calories 894.2, Fat 33, SaturatedFat 16, Cholesterol 83.4, Sodium 609.5, Carbohydrate 108.3, Fiber 13.3, Sugar 10.6, Protein 44.5

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