PASTA AL FORNO RECIPE | ALLRECIPES
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 European Italian
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 2 9x13-inch baking dishes
Number Of Ingredients 13
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, CarbohydrateContent 41.8 g, CholesterolContent 36.8 mg, FatContent 12.5 g, FiberContent 3.1 g, ProteinContent 19.2 g, SaturatedFatContent 5.7 g, SodiumContent 688.6 mg, SugarContent 11 g
POTATO AL FORNO - JAMIE OLIVER
This is one of my favourite side dishes and, frankly, it's so good I sometimes just have it for lunch with a big fresh salad to provide a bit of contrast. It's easy to put together, and always delivers big on flavour, whatever you serve it with.
Total Time 1 hours 50 minutes
Yield 8 - 10 as a side
Number Of Ingredients 11
Steps:
- Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
- Finely slice the potatoes, onions and fennel just under ½cm thick, with patient knife skills or, ideally, on a mandolin (use the guard!).
- Preheat the oven to 180ºC/350ºF/gas 4.
- Pour the milk and cream into a pan. Tear in the anchovies, crush in the unpeeled garlic through a garlic crusher, add the rosemary sprigs and bay leaves and finely grate in half the nutmeg.
- Bring to a light boil on a medium heat, then immediately turn the heat off and leave to infuse for a few minutes. Fish out and discard the herbs, finely grate and whisk in most of the Parmesan, then taste and season to perfection.
- In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. Pour over the cream mixture and finely grate over the remaining Parmesan.
- Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, or until tender and nicely golden.
- Remove from the oven, tear and scatter over any reserved fennel tops, and serve.
Nutrition Facts : Calories 378 calories, FatContent 26.1 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 9.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 1.1 g salt, FiberContent 3.1 g fibre
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PASTA FAGIOLI AL FORNO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 440 calories per serving
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
POTATO AL FORNO - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 378 calories per serving
- Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
- Finely slice the potatoes, onions and fennel just under ½cm thick, with patient knife skills or, ideally, on a mandolin (use the guard!).
- Preheat the oven to 180ºC/350ºF/gas 4.
- Pour the milk and cream into a pan. Tear in the anchovies, crush in the unpeeled garlic through a garlic crusher, add the rosemary sprigs and bay leaves and finely grate in half the nutmeg.
- Bring to a light boil on a medium heat, then immediately turn the heat off and leave to infuse for a few minutes. Fish out and discard the herbs, finely grate and whisk in most of the Parmesan, then taste and season to perfection.
- In a 25cm x 30cm baking dish, layer up the slices of potato, onion and fennel. Pour over the cream mixture and finely grate over the remaining Parmesan.
- Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, or until tender and nicely golden.
- Remove from the oven, tear and scatter over any reserved fennel tops, and serve.
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