122582 baked penne food Recipes

red peppers, cored and cut into 1-inch wide strips, zucchini , quartered lengthwise and cut into 1-inch cubes, summer squash , quartered lengthwise and cut into 1-inch cubes, cremini mushrooms, halved, yellow onion, peeled and sliced into 1-inch strips, extra-virgin olive oil, salt, divided, freshly ground black pepper, divided, dried italian herb mix or herbs de provence, penne pasta, marinara sauce (store bought or homemade ), grated fontina cheese, grated smoked mozzarella, frozen peas, thawed, grated parmesan, plus 1/3 cup for topping, butter, cut into small pieces

your favorite marinara sauce, your favorite alfredo sauce, tomato paste, penne rigate pasta, mozzarella cheese, oregano, basil, salt, black pepper

uncooked penne (tube-shaped pasta), olive oil, presliced mushrooms, dry sherry, chopped onion, minced garlic, water, all-purpose flour, organic vegetable broth, milk, fresh thyme leaves, salt, freshly ground black pepper, unsalted butter, chopped cooked turkey breast, frozen petite green peas, thawed, grated fresh parmesan cheese (about 1 cup), divided, thyme leaves (optional)

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

penne pasta, ground elk or beef, onion, tomato sauce, diced tomatoes, tomato paste, mozzarella cheese

head of cauliflower, cored, cut into 1-inch florets, heirloom tomatoes, butter, divided, sliced green onions, coarse kosher salt, all purpose flour, heavy whipping cream, coarsely grated comte cheese (or half gruyere and half fontina; about 9 oz), divided, parmigiano-reggiano , finely grated parmesan cheese, divided, creme fraiche, whole grain dijon mustard, penne (3 1/2 cups), fresh breadcrumbs (from crustless french bread ground in processor)

white bread , torn into quarters, unsalted butter, melted, salt, broccoli , stalks discarded, florets trimmed into 1-inch pieces (1 1/2 lb.), penne, olive oil, cremini mushrooms, stems trimmed , brushed clean, and sliced thin, onion, minced, garlic cloves, minced, minced fresh thyme leave, all-purpose flour, white wine, dried porcini mushrooms, rinsed and re-hydrated, with soaking liquid reserved, low sodium chicken broth, heavy cream, boneless skinless chicken breasts , cut into 1-inch pieces, asiago cheese, shredded (about 1 cup), ground black pepper

extra virgin olive oil, ground beef, dried oregano, dried basil, dried thyme, yellow onion, diced, garlic cloves, minced, whole tomatoes, tomato puree, penne pasta, sugar, dry red wine, mozzarella cheese, shredded, parmesan cheese, freshly grated, shredded fresh basil

eggplants , cut into 1/4 inch-thick slices, salt & freshly ground black pepper, extra virgin olive oil, penne, tomato sauce, breadcrumbs, toasted, pecorino romano cheese, grated

red pepper, diced, pasta sauce, extra lean ground beef, cheddar cheese, grated, whole wheat penne, uncooked

chicken stock, generous pinch saffron threads, kosher salt, head cauliflower, cored, evoo, bulk italian sweet sausage, garlic, finely chopped, yellow onion, finely chopped, dry white wine, bay leaf, cinnamon stick (2 to 3 inches long), whole san marzano tomatoes (look for the dop label), freshly ground pepper, penne rigate, heavy cream, mild provolone , caciocavallo or young asiago cheese, shredded, grated parmigiano-reggiano, grated pecorino, chopped fresh flat-leaf parsley , for serving

butter, salt & pepper, penne rigate, olive oil, chicken breasts boneless, skinless, flour, flour, garlic, milk, sun-dried tomatoes oil -packed, provolone, parmesan cheese

ground veal, vegetable cooking spray, chopped onion, salt, ground cinnamon, sugar, pepper, garlic cloves, minced, diced tomatoes, undrained, margarine, all-purpose flour, low-fat milk, egg substitute, salt, pepper, hot cooked penne (about 12 oz uncooked pasta), grated fresh romano cheese, ground cinnamon

extra-lean ground beef or italian sausage, onions chopped, green peppers chopped, spaghetti sauce, philadelphia italian cheese and herb cooking creme, shredded mozzarella cheese, divided, penne pasta

baked angel food cake, whipping cream, skor candy bars (or a bag of toffee bits), butterscotch topping , approximate

penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews), fresh oregano, fresh thyme, garlic , smashed, kosher salt , plus as needed, freshly ground black pepper, baby mozzarella (boconccini), drained, fruity extra-virgin olive oil, plus for drizzling, ripe tomatoes (about 1 1/2 lb), flat-leaf parsley leaves, roughly chopped, pitted kalamata olives

penne, kosher salt, recipe quick marinara sauce , recipe follows, freshly grated parmesan or pecorino romano, basil leaves, for garnish (optional), extra-virgin olive oil, onion, diced, garlic, chopped, whole, peeled, canned tomatoes in puree (about 1 (28-oz) can), chopped or crushed by hand, fresh thyme sprig, fresh basil sprig, tomatoes, chopped (optional), kosher salt, freshly ground black pepper

eggplant, sliced 1/2-inch thick, sea salt, extra-virgin olive oil , plus 1 tbsp, plus 2 tablespoons, penne or other short pasta, basic tomato sauce , recipe follows, fresh bread crumbs, salt and pepper, grated caciocavallo or pecorino, fresh basil , roughly torn, extra-virgin olive oil, spanish onion, chopped in 1/4 inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt