How to Make a Chicken Florentine Casserole | Allrecipes.com
Watch how to make a 5-star chicken Florentine casserole with spinach, mushrooms, and a simple, creamy sauce. This is a great recipe to turn to on busy work nights when you want comfort food but don't have time to mess around. Serve with rice or pasta, and if you prefer, substitute shrimp or white fish for the chicken.
Get the recipe for Bryan's Chicken Florentine Casserole @
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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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The Best Baked Ziti - Food Wishes
If there’s a large Italian-American community near where you live, there’s a great chance you’re familiar with baked ziti. Done right, it’s a real crowd pleaser, and an easier to make alternative to lasagna. And what does “done right” mean? You’re about to see. Enjoy!
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Chicken Florentine Pasta | Delish
We turned Chicken Florentine into our new favorite pasta dinner.
DIRECTIONS
1. In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
3. Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
4. Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
5. Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.
INGREDIENTS
12 oz. penne
1 tbsp. extra-virgin olive oil
1 lb. Boneless Skinless Chicken Breast
kosher salt
Freshly ground black pepper
1/2 tsp. oregano
1/3 c. white wine
2 garlic cloves, minced
1 1/2 c. chopped tomato
1 c. heavy cream
1 c. shredded mozzarella
1/2 c. finely grated parmesan (plus more for serving)
1 1/2 c. baby spinach
2 tbsp. chopped fresh parsley
pinch red pepper flakes (optional)
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THIS is How to Make BAKED ZITI / RIGATONI (Pasta al Forno)
Baked Rigatoni: Every Italian household has their very own version of it! From North to South the ingredients differ but the cheesy goodness and perfect crunchy edges never really change. My version of baked rigatoni is made the southern way, typical to my wife’s region Calabria. Each bite is made up of crispy salami, moist mince, the perfect amount of cheese, homemade sauce and thick pasta tubes. The surprise in this recipe is the egg – once you have tried it, you will ALWAYS add it in.
What’s your families favourite ingredient for “Pasta al forno”?
#bakedziti #pastaalforno #bakedzitirecipe
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This is How to Make BAKED ZITI (Pasta al Forno)
INGREDIENTS:
2 x bottles Italian tomato passata (700ml each)
Half an onion
4-5 tablespoons extra virgin olive oil
3 eggs
500g - 17.02oz dry rigatoni pasta
500g - 1lb pork and veal mince (mixed ground pork and veal)
Fresh basil leaves
1 x large Fior di latte mozzarella
1 x large Buffalo mozzarella
50g - 2 oz provolone cheese
100g - 1 cup cups grated pecorino cheese
1 whole calabrese spicy salami
Rock Salt
5L water
Extra virgin olive oil (EVOO)
Ice
METHOD:
1. Baked rigatoni recipes vary all over Italy, mine starts by dicing half an onion into small pieces.
2. Place a large pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil. Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
3. Now, add the tomato passata and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of rock salt.
4. Place the lid on top of the pot and leave the sauce for your baked rigatoni to cook for around 30 minutes, stirring it every so often.
5. While the sauce is cooking, get a medium size fry pan and put it on the stove at a medium heat before drizzling a generous amount of extra virgin olive oil.
6. Add the 500g of mixed pork and veal mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
7. Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
8. Once the sauce for your pasta al forno is ready, remove the lid and add some fresh basil leaves to it and stir gently, but really well.
VINCENZO’S PLATE TIP: Don’t cut your basil leaves with a knife! Break them with your hands or you lose some of the aroma and beautiful fresh flavours of this wonderful herb!
9. At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
10. Now, add a large amount of water to your big pot and bring it to the boil. This will be for the pasta in this delicious baked rigatoni dish.
11. At the same time, fill a small pot with water, bringing it to boil also – then add 3 eggs, and let them cook for 12 – 14 minutes depending on how hard you want them.
12. After 14 minutes, drop the eggs into a bowl of ice water so they stop cooking and don’t go dark in the middle.
13. Once the eggs are ready, start cooking your rigatoni and check the packet instructions for the cooking time.
14. Strain your pasta 3 minutes before the instruction time – otherwise your pasta will overcook
15. While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
16. Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce – not a mixing bowl!!
KEEP reading the final step of this recipe on Vincenzo's Plate website
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Watch the Baked Ziti video recipe again
Florentine Spaghetti Bake in the Copper Chef XL
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