BAKED SHOW RECIPES

BAKED FETA PASTA RECIPE FROM TIKTOK - RACHAEL RAY SHOW

Baked Feta Pasta Recipe From TikTok - Rachael Ray Show image

When we saw the creamy TikTok-famous Baked Feta Pasta recipe making its way around the internet, we had to try it ourselves.

Provided by Kate Bennert

Number Of Ingredients 10

Ingredients

1 pound bowtie pasta
½ cup olive oil
plus more for finishing
2 boxes cherry tomatoes (around 20-25 ounces)
One 8-ounce block feta
2 cloves garlic
finely chopped
A few pinches red pepper flakes
1 handful fresh basil leaves
Salt and pepper

Steps:

Preheat oven to 400°F
Add olive oil to a baking dish and toss with whole cherry tomatoes, salt and pepper until everything is coated
Add the feta in the middle and top with a splash more of olive oil plus a few cranks of fresh pepper
Bake for 30 minutes
Meanwhile, prepare bowtie pasta according to directions then strain
After the 30 minutes has passed, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned
Remove the baking dish from the oven and add garlic and red pepper flakes and stir so the residual heat cooks the garlic and releases the flavors from the red pepper flakes
Toss in the pasta and stir one more time
Finish with fresh basil, another splash of olive oil and season with salt and pepper

BAKED CHICKEN THIGHS | RECIPE - RACHAEL RAY SHOW

Baked Chicken Thighs | Recipe - Rachael Ray Show image

This 2-ingredient recipe for baked chicken thighs could not be any easier—and they will come out juicy on the inside with crispy skin on the outside every time.

Provided by Kate Bennert

Number Of Ingredients 4

Ingredients

3 pounds bone-in
skin-on chicken thighs
EVOO cooking spray
Kosher salt and black pepper

Steps:

Preheat oven to 375 °F
Pat the chicken thighs dry with paper towels and allow to come to room temperature (about 20 minutes)
Spray with the EVOO cooking spray and season with salt and pepper
Bake until the skin is golden brown and crispy, 25 to 30 minutes, and a meat thermometer inserted into the thickest part reads 165 °F

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BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES

Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 366 calories per serving

1. This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
2. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
3. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
4. Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

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BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
3. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
4. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
5. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!

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BAKED ZITI | RECIPE - RACHAEL RAY SHOW

Baked Ziti
From rachaelrayshow.com

Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes

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BAKED FETA PASTA RECIPE FROM TIKTOK - RACHAEL RAY SHOW

When we saw the creamy TikTok-famous Baked Feta Pasta recipe making its way around the internet, we had to try it ourselves.
From rachaelrayshow.com

Finish with fresh basil, another splash of olive oil and season with salt and pepper

See details

BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES

1. This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
2. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
3. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
4. Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

See details

BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES

1. This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
2. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
3. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
4. Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

See details

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From foodnetwork.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category main-dish
Cuisine american

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Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 590 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
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