The Sauceress presents a beautiful fresh tomato sauce for pasta, pizza and all sorts of other uses. The recipe can be found on http://saucerecipes.tv/feature…
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Question by Sunshine: Pasta bake recipe/ideas?
I’m makin a pasta bake tonight, with red sauce.I was wondering if I could add a lil sumthing else or whether i could make it in another just to get a new flavour.I don’t prefer white sauce, so I’d appreciate it if u could make tell me ur recipe or help me change mine..
Best answer:
Answer by nataliexoxo
hmm try pepperoni in it. that always adds kick.
mushrooms too if you like them. just a can of sliced should do it.
you could also add a few dashes of red pepper powder or flakes for some heat.
What do you think? Answer below!
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This recipe for Fresh Tomato Sauce is tasty and healthy too! Thanks for
sharing with us.
Thanks for dropping by, Dan!
@DansRecipes Thanks for dropping by, Dan!
you can add sauteed onion, red pepper, green pepper, cabbage, carrots shredded.
I make this really good Chicken and Chorizo Pasta Bake. Not a recipe for people on a diet – chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
250 g penne pasta
15 ml olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
60 g chorizo sausage, cut into chunks
375 g tomato puree
235 ml light cream
2 g red pepper flakes (optional)
55 g shredded Cheddar cheese
55 g shredded mozzarella cheese
20 g freshly grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened.
Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top.
Bake 30 minutes, or until the top is golden and bubbly.
Enjoy
Chicken, Bacon and Leek Pasta Bake
A perfect midweek supper for the whole family
Ingredients
1tbsp olive oil
100g pack bacon lardons
450g (1lb) boneless and skinless chicken thighs, chopped
3 medium leeks, chopped
300g (11oz) macaroni pasta
350g tub ready-made cheese sauce
2tsp Dijon mustard
2tbsp freshly chopped flat-leafed parsley
25g (1oz) freshly grated Parmesan
Method
1) Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. Add the leeks and continue cooking for 4–5min.
2) Meanwhile, cook the pasta according to the packet instructions. Drain well.
3) Preheat the grill. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix. Tip into a heatproof 2.1 litre (33/4 pint) dish and sprinkle with parmesan. Grill for 4–5min until golden.
or try this one
Three Cheese Baked Pasta
“This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!”
INGREDIENTS
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Method
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
2. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake in preheated oven for 30 minutes, or until bubbly.
I like to add a layer of a 50/50 mix of
Cream Cheese and Ricotta (let come to room temp) mixed with some basil, touch of salt, and chopped garlic.
I put a thick layer of that between 2 layers of pasta.
YUM!
ala Carbonni pasta
1 lb fafarlle pasta (bowtie)
2 heads broccoli
1/4 c oil
1/2 stick butter
1 pkg. of mushrooms (10 oz.) sliced
5 cloves garlic chopped
1 can anchovies with oil
5 or 6 shallots chopped
1/4 c white wine
small jar of artichokes with the oil
small jar red roasted peppers, drained
1/4 tsp red pepper flakes
1/2 c Parmesan cheese
cut thick bottom off of broccoli and break into little florets,
boil large pot of water, drop in the broccoli and blanch for 5 mins. drain, set aside ,save water for boiling the pasta
in a large sauce pan add the oil and butter heat till butter melts,
add everything else except the cheese and broccoli
cook this for 5or 6 mins (med/high heat)
add broccoli and the cooked pasta, toss to coat
if mixture is to thick add some of the pasta water to make a lighter sauce
Transfer to platter and sprinkle with the cheese