BOWTIE PASTA BAKE RECIPES

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GROUND TURKEY NOODLE BAKE | ALLRECIPES



Ground Turkey Noodle Bake | Allrecipes image

A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Provided by Shauna Rhoads

Categories     Ground Turkey

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 10

3 cups wide egg noodles
1 pound ground turkey
1 onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
  • Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
  • Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
  • Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Nutrition Facts : Calories 345.7 calories, CarbohydrateContent 21.5 g, CholesterolContent 109.2 mg, FatContent 17.4 g, FiberContent 2.1 g, ProteinContent 26.7 g, SaturatedFatContent 8.5 g, SodiumContent 624.6 mg, SugarContent 5.2 g

PASTA PRIMAVERA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Pasta Primavera Recipe | Giada De Laurentiis | Food Network image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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