Penne Pasta with Spinach and Bacon

Ingredients

• 340.8 g penne pasta
• 30 ml olive oil, divided
• 6 slices bacon, chopped
• 15 g minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• 
  
• Directions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving .owl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Preparation Time:

10 Min.

Cook Time:

15 Min.

Ready Time:

25 Min.

Read more »

Baked Pappardelle With Pancetta And Porcini

Ingredients
500ml milk
20g dried porcini mushrooms
40g butter
25g plain flour
Salt and freshly ground black pepper
100g pappardelle
50g pancetta, cut into 2cm pieces
4-5 tbsp freshly grated parmesan


Directions

1. Preheat the oven to 190C/375F/Gas 5.
2. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk.
3. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux.
4. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.
5. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined.
6. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown.
7. Serve the dish piping hot at the dinner table and have extra cheese at the ready.

Read more »

Oven-Baked Rigatoni With Wild Boar Salami

Ingredients

a good glug of extra virgin olive oil
½ a wild boar salami, sliced (or use Napoli salami)
1 red onion, peeled and sliced
1 clove garlic, peeled and sliced
4 tablespoons balsamic vinegar
400g tin chopped tomatoes
3 tablespoons crème fraîche
a large bunch of fresh basil, leaves picked and chopped
sea salt and freshly ground black pepper
300g rigatoni
a ball of buffalo mozzarella, sliced


Directions

1. This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.
2. Preheat the oven to 190°C/375°F/gas 5.
3. Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.
4. Cook the rigatoni according to the packet instructions until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.
5. Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.

Read more »

Sausage and Peppers Lasagna

Ingredients

• 225 g Italian sausage
• 1 onion, chopped
• 75 g chopped green pepper
• 75 g chopped red pepper
• 448 g PHILADELPHIA Cream Cheese, softened
• 120 ml milk
• 280 g KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 50 g KRAFT Grated Parmesan Cheese, divided
• 672 (24 ounce) jars spaghetti sauce
• 120 ml water
• 0.8 g dried oregano leaves
• 12 lasagna noodles, cooked
• 12 slices PEPPERIDGE FARM® Garlic Texas Toast, prepared as directed on package
• 
  
• Directions

1. Heat oven to 350 degrees F.
2. Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture.
3. Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.

Preparation Time:

30 Min.

Ready In:

1Hr. 30 Min.

Read more »

Extra-Easy Spinach Lasagna

Ingredients

• 426 g ricotta cheese
• 284 g frozen chopped spinach, thawed and well drained
• 225 g shredded mozzarella cheese
• 710 ml Prego® Fresh Mushroom Italian Sauce
• 6 uncooked lasagna noodles
• 60 ml water

Directions

1. Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
2. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
3. Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.

Preparation Time:

20 Min.

Cook Time:

1Hr.

Ready In:

1Hr. 20 Min. 

Read more »