CHEESE PENNE PASTA RECIPES

Name: Penne with Butternut Squash and Goat Cheese
Prep time: 8 min
Cook time: 1 h
Total time: 1 h 8 min
Yield: 4 to 6 servings
Ingredients: Vegetable oil cooking spray; 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes; 1 onion, diced into 1/2-inch pieces; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 pound penne pasta; 1 cup (8 ounces) goat cheese, crumbled; 1 cup coarsely chopped walnuts, toasted (see Cook's Note); 1 packed cup chopped fresh basil leaves; 1/3 cup finely grated Parmesan

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE RECIPE | GIAD…

Penne with Butternut Squash and Goat Cheese Recipe | Giad… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 8 minutes

Prep Time 8 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Steps:

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

EASY DOUBLE CHEESE BAKED PENNE RECIPE - PILLSBURY.COM

Easy Double Cheese Baked Penne Recipe - Pillsbury.com image

This easy penne pasta bake is a freezer-friendly comfort food you can make ahead and enjoy later. Surprise the people you love with a cheesy penne pasta bake that will taste just as good in a couple of months as it does tonight. With plenty of hearty beef, gooey cheese and bubbly pasta sauce, it's one of those satisfying, borderline-magical 13x9-inch meals that never seems to end!

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 medium onion, chopped
2 1/2 cups (8 oz) penne pasta, cooked and drained
3/4 teaspoon salt
1/4 teaspoon pepper
1 jar (24 oz) chunky vegetable pasta sauce
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella or Italian cheese blend (8 oz)

Steps:

Heat oven to 350°F. In 5-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in cooked pasta, salt, pepper and pasta sauce.
In medium bowl, mix ricotta cheese, egg and 3/4 cup of the mozzarella cheese. Spray 13x9-inch baking dish with cooking spray.
Spoon half of pasta mixture (about 3 1/2 cups) into bottom of baking dish. Spoon ricotta mixture evenly over pasta mixture in baking dish. Top with remaining pasta mixture; sprinkle with remaining 1 1/4 cups cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
To Make Ahead: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic. Bake 50 to 60 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing): Heat oven to 350°F. Remove plastic. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot (165°F) and cheese is melted.

Nutrition Facts : Calories 400 , CarbohydrateContent 36 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 2 g, TransFatContent 1/2 g

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