Baked Ricotta Penne Pasta Recipe | Home Cooking | The Sweetest Journey
How to make a baked pasta dish with ricotta and spinach.
Ingredients:
10 oz. Penne Pasta (284g)
Cheese Mixture:
1 lb. Ricotta Cheese (453.5g)
1/2 Cup Parmesan Cheese (20g)
1 Cup Shredded Muenster or Mozzarella Cheese (112g)
1/2 Teaspoon Black Pepper (1g)
1/4 Teaspoon Salt (1.5g)
2 Teaspoons Minced Garlic (10g)
5 oz. Shredded Spinach (142g)
Sauce Mixture:
28 oz. Tomato Puree (794g)
1 Tablespoon Italian Seasoning (3g)
1 Teaspoon Onion Powder (4g)
1 Teaspoon Garlic Powder (4g)
1 Teaspoon Crushed Red Pepper (3g)
2 Teaspoons Minced Garlic (10g)
1 1/2 Teaspoons Sugar (6g)
1/2 Teaspoon Salt (3g)
1 Tablespoon Olive Oil (15ml)
Shredded Muenster or Mozzarella Cheese
Directions:
1. Cook the pasta according to package instructions, removing from heat 1-2 minutes before done. Reserve 1/2 cup of cooking water and drain the rest. Set pasta aside.
2. For the cheese mixture: In a large bowl, combine the Ricotta, Parmesan, Muenster, black pepper, salt, and spinach. If the mixture is too dry, add one tablespoon of the cooking water to make the mixture creamier. Add the cooked pasta and stir to combine well.
3. For the sauce: In a bowl, combined the tomato puree, Italian seasoning, onion and garlic powder, crushed red pepper, minced garlic, sugar, salt, and olive oil. Stir until well combined.
4. Spoon the pasta mixture into a baking dish. Top with the sauce and spread out evenly. Top with more shredded cheese. Cover loosely with aluminum foil. Bake in a preheated oven at 350F for 20 minutes, then remove foil and bake another 10 minutes. Serve warm.
| Makes about 6 servings.
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#dinner #pasta #recipe #lunch #cooking
How to Make Easy Penne PASTA SPICY SAUCE (ala Gigi Hadid Pasta Recipe)
I watched Gigi Hadid´s famous pasta Recipe and I decided to make it.
It was delicious!
I N G R E D I E N T S (without vodka)
1 cup penne pasta
2-3 Olive oil
chopped onion
2 cloves Garlic
50ml Tomato paste
1 tsp red chilli flakes
120ml heavy cream
1/4 cup cheese
50ml pasta water
Thanks for watchin´
God bless
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GIGI HADID'S PASTA WITH SPICY VODKA SAUCE RECIPE (WITHOUT THE VODKA)
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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#creamygarlic #creamygarlicsauce #creamypasta
My twist on a classic pasta dish | Penne Arrabbiata with Mozzarella and Chorizo
I know it's not a traditional Arrabiata but this is my delicious Penne Arrabbiata with melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!
Free printable recipe is available on our site:
Ingredients:
1 red bell pepper
1 yellow bell pepper
400 g (14 oz) dried penne pasta
1 tablespoon olive oil
1 onion peeled and chopped
200 g (7 oz) chorizo sliced
2 cloves garlic peeled and minced
1 tablespoon tomato puree (paste in USA)
400 g (14 oz) tinned chopped tomatoes
1 teaspoon dried thyme
1 heaped teaspoon dried chilli flakes
1 teaspoon sugar
250 g (8 ¾ oz) mozzarella, roughly torn
To Serve
3 tablespoons finely grated parmesan cheese
1/2 teaspoon black pepper
1 pinch chilli flakes
2 spring onions (scallions) sliced
Instructions
1. Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).
2. Grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes.
3. Once blackened, wrap the peppers in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).
4. Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.
Heat a large pan of water for the pasta and cook the penne as per the pack instructions.
5. In a large frying pan (skillet), heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.
6. Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.
7. Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.
8. By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
9. Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.
10. Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.
11. Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.
Notes:
Can I make it gluten free?
Yes! Swap out the pasta for gluten-free pasta and ensure your chorizo and tomato paste are gluten free too. It works well as a gluten free dish.
Can I make it vegetarian?
Yes - skip the chorizo entirely (if you do, add a teaspoon of smoked paprika with the spices), or replace it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You'll also need to replace the parmesan (which is made with animal rennet) with vegetarian Italian-style hard cheese, and check you're using a vegetarian mozzarella.
Can I make it ahead?
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty.
Once you've cooked the arrabbiata, cool, cover and refrigerate for up to a day. It's better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout.
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it's still saucy.
#CookingShow #Recipe #pasta