AL FORNO RECIPES

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PASTA AL FORNO RECIPE | ALLRECIPES



Pasta al Forno Recipe | Allrecipes 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    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

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
? pound chopped provolone cheese
? 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, 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



Potato al forno - Jamie Oliver image

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

1 kg Maris Piper potatoes
2 onions
2 bulbs of fennel
600 ml whole milk
400 ml double cream
6 anchovy fillets in oil
8 cloves of garlic
½ a bunch of fresh rosemary (15g)
6 fresh bay leaves
1 whole nutmeg for grating
50 g Parmesan cheese

Steps:

    1. Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
    2. Finely slice the potatoes, onions and fennel just under ½cm thick, with patient knife skills or, ideally, on a mandolin (use the guard!).
    3. Preheat the oven to 180ºC/350ºF/gas 4.
    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.
    5. 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.
    6. 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.
    7. 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.
    8. 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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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.
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    1. Peel the potatoes and onions and trim the fennel bulbs, reserving any herby fennel tops for later.
    2. Finely slice the potatoes, onions and fennel just under ½cm thick, with patient knife skills or, ideally, on a mandolin (use the guard!).
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