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How To make Baked Pasta Florentine
8 ounces pasta (mostaccioli rigati)
1 medium zucchini, cut into thin strips
1 medium red pepper, cut into strips
1/2 pound mushrooms
sliced
1/2 cup scallions :
chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained
1/4 cup grated Parmesan cheese
Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13x9" baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.
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Baked Pasta with Mozzarella and Ricotta
This meatless baked ziti (pasta al forno) is a simple, yet hearty dish. It's a combination of Sunday sauce or a quick marinara, creamy ricotta (Polly-o brand), melty mozzarella, and salty Pecorino Romano cheese, and then baked until bubbly and just the slightest bit crisp. If this isn’t the ultimate comfort food, I don’t know what is!
PRINT RECIPE HERE:
Ingredients:
-5 cups Sunday sauce or marinara (about 3 for baking and the rest to serve on the side)
-1 pound ziti
-1 pound block whole milk mozzarella 2/3 cubed, 1/3 grated
-1 pound ricotta
-1/2 - 3/4 cup Pecorino Romano grated
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Chicken Florentine Pasta Recipe
Full Recipe -
Ingredients
300 grams dried pasta (I used fusilli pasta but you can choose any pasta of your choice)
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted or unsalted)
2 teaspoons minced garlic
¼ cup chopped onions
300 grams boneless skinless chicken breasts (cut into ½-inch pieces)
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
¼ cup chopped sun-dried tomatoes
1 chicken stock cube (or 1 teaspoon chicken bouillon powder)
2 cups chopped spinach (tightly packed)
½ cup unsweetened heavy cream
200 grams cream cheese (at room temperature)
½ cup shredded mozzarella cheese
Instructions
Cook The Pasta
Bring 4-5 cups of water to a boil over high heat.
Once the water comes to a boil, add 1 tablespoon of salt and pasta and stir gently.
Cook on high heat for 6-7 minutes until the pasta is al dente (just cooked). Do not overcook otherwise the pasta dish will become mushy.
Remove the pot from heat and drain the water (reserving 1 cup for the recipe) and toss the pasta with a teaspoon of oil. Set it aside.
Make The Florentine Pasta
White the pasta is cooking, make the sauce.
Heat oil and butter in a pan over medium heat.
Once the oil is hot, add garlic and onions and sauté for 2 minutes.
Add chicken breast, paprika, oregano, salt, pepper powder, and sun-dried tomatoes and saute for 6-7 minutes.
Add chicken stock cube and ½ cup of water from boiling the pasta and mix until the cube dissolves.
Now add the cooked pasta, spinach, heavy cream, cream cheese, and mozzarella cheese and mix until combined.
Add some more pasta water (or milk) if the pasta looks dry.
Check for salt and pepper and add more if needed. Serve hot.
Notes
You can easily double or triple the recipe as per your requirements.
This recipe can also be made vegetarian easily. Just Replace chicken with veggies like broccoli, zucchini, mushrooms, etc, and chicken stock with veg stock.
If using frozen spinach, thaw it before use and squeeze out as much moisture as you can.
How to make Beef & Pasta Florentine - a quick & easy pasta recipe
On the Season 31 premiere of Great Tastes of Manitoba host Dez Daniels and Elisabeth Harms, from Manitoba Beef, made this delicious Beef and Pasta Florentine Bake. It's a meal in a bowl! And if you use our Big Batch Ground Beef recipe to prep in advance - it takes no time at all to prepare!
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Creamy Tuscan Chicken Pasta Recipe! Easy Pasta Recipe
The BEST Creamy Tuscan Chicken you'll ever make! This recipe uses thinly sliced chicken breast, fresh spinach, flavorful fresh baby tomatoes, all swimming in a delicious creamy sauce. Everything comes together in just 30 minutes!
Tuscan chicken recipe in a skillet with plates on the side.
Tuscan chicken pasta recipe,tuscan chicken pasta tasty,tuscan chicken pasta instant pot,tuscan chicken pasta crockpot,tuscan chicken pasta delish,tuscan chicken pasta bake,
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Cannelloni | How To Make Cannelloni | Winter Is Coming | Cheesy Spinach Cannelloni Recipe | Varun
Cannelloni Rolls Recipe | Cannelloni Recipe | Baked Cannelloni | Cheesy Cannelloni Risotto Cannelloni | Canneloni Pasta | Lasagna Cannelloni | Spinach Pasta | Spinach Cannelloni | Spinach Cannelloni Pasta Recipe | Pasta Recipe | Italian Recipe | Lasagna Sheets | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make Cannelloni at home with our Chef Varun Inamdar.
Ingredients:
How To Make Tomato Sauce For Pasta
- 2 tbsp Olive Oil
- 1 tbsp Garlic (finely chopped)
- 1 tsp Dried Thyme
- 1 cup Tomato Puree
- Salt
- Black Pepper (crushed)
- 2 tsp Sugar
- 2 tbsp White Vinegar
How To Make Cannelloni Rolls
- 3-4 Lasagna Sheets (blanched)
- 1/2 cup Spinach (blanched & chopped)
- 1/4 cup Cottage Cheese (grated)
- Salt
- Black Pepper (crushed)
- 1 tbsp Processed Cheese (melted)
- 3-4 tbsp Cottage Cheese (grated)
- 1/2 cup Processed Cheese (melted)
#AnybodyCanCookWithRajshriFood #Canelloni #WinterIsComing
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Cannelloni is a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta. The shells are then typically covered with tomato sauce.
Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.
Manicotti are the American version of cannelloni, though the term may often refer to the actually baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end. |
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Chicken Florentine recipe #dinnerrecipe #shorts