BAKED PENNE PASTA WITH MEATBALLS RECIPES

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BAKED PENNE WITH ROASTED VEGGIES - SKINNYTASTE



Baked Penne with Roasted Veggies - Skinnytaste image

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Provided by Gina

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 19

olive oil spray
1 red bell pepper (cored and cut into 1-inch pieces)
1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
1 cup asparagus (cut into 1-inch pieces)
1/2 medium red onion (peeled and sliced into 1-inch pieces)
6 cloves garlic (peeled and slightly smashed)
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
12 oz Delallo Gluten-Free Penne
8 oz part-skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
8 oz part-skim mozzarella (shredded)
1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
  • In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  • Spray a deep 13x9-inch baking dish with olive oil spray.
  • Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
  • Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 359 kcal, CarbohydrateContent 47 g, ProteinContent 19 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 28 mg, SodiumContent 559 mg, FiberContent 8 g, SugarContent 4 g

BAKED ZITI WITH MEATBALLS RECIPE | GIADA DE LAURENTIIS ...



Baked Ziti with Meatballs Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
  • In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
  • In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
  • In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
  • In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

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