baked pasta recipe

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken - or chickpeas - and a topping of feta, lemon juice, and fresh dill.

Greek Baked Orzo

olive oil

onion,

garlic cloves,

red bell pepper, diced

kale, chopped

oregano

a tiny pinch of red pepper flakes

salt

tomato paste

orzo

can diced fire roasted tomatoes

chicken or chickpeas

broth

butter (optional)

feta and dill for topping (optional)

lemon squeezies

In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.

Add the tomato paste. Saute for 1-2 minutes. 

Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 

Bake for 10-15 minutes until the orzo is soft.

Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

I like the recipe but I would like to make it with non cooked chicken or chickpeas. Do you know what the nutitional values of the fat, protein, energy, etc might be?  Do you know how I can calculate this? Perhaps you can direct me to a website that calculates this? Thank you very much.

Look at all those beautiful colors! This recipe looks AMAZING, I can't wait to try it. Thank you for sharing!

OMG sooooo good! I just made this with chicken AND chickpeas. Didn’t need to adjust any of the other ingredients! Served it with mixed greens and some Rustica bread. 😋 Wish I could post my pic - it’s so pretty! 

I made this today using cooked chicken. It was delish! Thank you for coming up with these wonderful recipes!!

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This was delicious. Even my chick pea and kale hating hubby loves it! We topped it with the feta and lemon juice and are officially hooked. Zero complaints on this heart healthy dinner. Bonus, it reheats beautifully for lunch at work the next day :)

This is delicious!  Complex flavours for a quick dish and the fresh dill makes it pop

I made this on Sunday and it is really tasty! I used chickpeas + veggie broth so it's vegetarian, and it was really easy, makes a lot and is delicious! It's also hearty but not heavy, so it's been great to have the leftovers at lunch this week so far!

This was so delicious! This morning while my baby napped, I prepped to the point of simmering stovetop, then transferred to a baking dish and put it in the fridge. At dinner time, I added a little extra water, stirred it up, and baked in the oven for about 20 minutes. My 4 year old and 6 year old enjoyed it too!!

Can I use whole grain penne in this recipe? How should I adjust the cooking time. I loved it with orzo!! Just trying to go whole grain and can’t find whole grain orzo.

This recipe is outstanding! So flavorful. I bumped up the garlic, just because.. more garlic can never be a bad thing, but I'm so glad I stumbled upon this one. It's a keeper all the way! I may have gone back for seconds, but no shame here. Super healthful recipe, too! Thanks for sharing. :)

Wow! This is amazing and so easy to make. I made it with shredded chicken from the instant pot. 10/10! Will definitely be making again and again!

What can I say?  Soooo good &amp; soooo easy!
Thank you so much!

This was delicious, thank you! And I appreciate that it’s such an easily customizable recipe. I’ve remade this half a dozen times now, subbing 1/2 cup of the broth for red wine for some more flavor.

https://www.youtube.com/watch?v=Ot289sQeanw

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

Full recipe: https://pinchofyum.com/greek-baked-orzo

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A delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful!

Radicchio Pasticcio (Italian chicory lasagna)

250 g lasagne (lasagna) ((9 ounces) fresh or dried)

shallots

taleggio cheese ((7 ounces)

salt (to taste)

black pepper (to taste)

extra virgin olive oil

g butter ((1.4 oz))

g all purpose flour ((1.4 oz))

500 ml milk ((17 floz))

nutmeg (grated)

Peel and finely chop the shallots. cut the taleggio cheese into cubes. Wash the radicchio and cut it into thin strips.

In a frying pan or iron skillet, heat the extra virgin olive oil. Cook the peeled and finely chopped shallots until they start to soften. Add the radicchio and cook for 10-15 minutes over a very gentle heat. Season with salt and pepper. Remove from heat and allow to cool.

Put the butter in a pan over a low heat, melt it, add the flour and mix until it forms a thick paste (roux). Then, remove it from the heat. At this point, slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on a moderate heat and keep stirring constantly until it starts to simmer and thicken.

Lower the flame. Wait a couple of minutes. Then, turn it off, add a pinch of salt, pepper and nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further.&nbsp;

Make the béchamel  (white sauce)

In a large bowl combine the radicchio, half the grated cheese and the béchamel sauce, mix well and, if necessary, add salt.

If using dried pasta you will need to bring a pot of bailing salted water to a boil and then blanch the pasta sheets individually. Place them spread apart on a tea towel. Don't allow them to stick together.

Put a layer of lasagne sheets on the bottom of a greased oven dish. Cover it with a couple of ladles of the béchamel and radicchio mix. Distribute some of the Taleggio cheese pieces onto the radicchio sauce. Sprinkle a little Parmesan or Grana Padano. Then cover with another layer of lasagne. Continue until the ingredients have been used up, ending with a thin layer of radicchio sauce. Sprinkle again with grated cheese and add a few pieces of taleggio. Bake at 180°c degrees.

Cook for the first 10 minutes covered with aluminum foil and continue cooking for 10-15 minutes uncovered (until the cheese on top is golden).&nbsp;Remove from the oven, allow to cool slightly and serve.

Finish the dish

This delicious pasta recipe from Puglia is based on pizza marinara sauce, hence the name! It can be served baked or not baked. It is simple to make but full of Mediterranean flavour! Make it vegetarian by leaving out the anchovies!

Pasta alla Pizzaiola Recipe from Puglia

400 g pennoni pasta ((14 ounces)

g tomato passata ((17 ounces) or canned peeled tomatoes)

cherry tomatoes ((optional))

mozzarella

garlic

anchovy ((salted

(for

capers ((salted

If using salted capers rinse under running water. If using cherry tomatoes wash them and cut into halves. Peel the garlic.

Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.

In a high-sided skillet or frying pan, sauté the garlic cloves, the anchovy fillets, the capers and the cherry tomatoes together with the olive oil. After a few minutes, once the anchovies have melted, add the tomato passata.

Cook over a medium heat for about fifteen minutes. When half cooked, add salt to taste and  sprinkle with the oregano, leave to simmer and flavor for  10 more minutes. Remove the garlic.&nbsp;

In the meantime, cut the mozzarella into small pieces and then cook the pasta al dente according to the instructions on the packet.&nbsp;

Remove some of the sauce from the pan. When it’s cooked, drain the pasta and add to the skillet/frying pan with the sauce. Mix everything together well to distribute the sauce evenly. Plate the pasta after putting a nice spoonful of the saved sauce in the bottom of the bowl/plate.&nbsp;&nbsp;

Put some mozzarella pieces onto the pasta before serving.

Transfer the pasta mixed with the sauce to a buttered oven dish. Cover the top with mozzarella slices and bake in a preheated oven at 180°C until the top starts to crisp and the mozzarella melts and browns slightly!

To bake your pasta alla pizzaiola

A wonderful vegetarian baked pasta recipe from Puglia.

Baked Pasta alla Tranese

500 g cherry tomatoes ((1.1lbs)

basil leaves

300 g fresh stracciatella cheese ((10.5 ounces))

45 g pecorino ((1.5 ounces) grated)

45 g Parmesan ((1.5 ounces) grated)

garlic (crushed)

breadcrumbs (as required)

onion

tomatoes

tsp sugar

parsley ((for serving))

Fry the chopped onion in a little olive oil until translucent

Add the passata or chopped peeled tomatoes, a pinch of salt and the sugar to reduce the acidity

Simmer over a medium heat for 15-20 minutes.

Make the tomato sauce

Halve the 500 grams cherry tomatoes and put them to marinate in a bowl with the crushed garlic, basil and a pinch of salt.

Half cook the pasta in plenty of boiling salted water, drain and mix with the tomato sauce after keeping aside enough sauce to layer the bottom of your oven dish.

Ladle the saved sauce into the bottom of  an oven dish (earthenware is traditional if you have one).

Spread a layer of pasta with sauce and season with pecorino and parmesan cheese and half the stracciatella cut into pieces.

Add a second layer of pasta, seasoned with cheese (pecorino, parmesan and stracciatella) and finish with a layer of pasta.

Cover the last layer with the marinated cherry tomatoes, garlic and basil

Sprinkle breadcrumbs and some more grated cheese on top, drizzle with olive oil.

Bake at 180 degrees for 45 minutes until you will have formed a nice crust on the well-roasted tomatoes.

Remove from oven, let stand and serve sprinkled with some fresh parsley as required

Make the main dish

This very simple, easy to make creamy tagliolini pasta au gratin recipe is bound to be a winner with family and friends!

Tagliolini au gratin with ham and cream

tagliolini

150 g cooked ham ((5 ounces))

Parmesan cheese ((2 ounces) grated)

g butter ((2 ounces))

heavy cream

parsely

Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.

Cut the cooked ham into small pieces.&nbsp;

In a bowl, whisk the cream together with the egg yolks, salt and pepper.

Add the cooked ham and mix. 

Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.

Drain the pasta and return it to the pan. Add the butter and most of the grated Parmesan cheese. if necessary add a little of the pasta cooking water to get a creamy consistency.&nbsp;

Put the pasta into a buttered oven dish.  Pour over the cream of ham and mix gently. Sprinkle with a little more grated Parmesan.

Bake in a hot 180 ° oven for 10-15 minutes and wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.

Rich baked spaghetti with spinach boasts two types of cheese and earthy mushrooms. It&#039;s such a satisfying meal and can be made ahead if you like.

Baked Spaghetti With Spinach

spaghetti

mushrooms

yellow onion, (finely chopped)

black pepper

garlic, (minced)

egg,

Monterey Jack cheese, (divided)

sour cream

milk

Parmesan cheese, (divided)

nutmeg

(10 oz.) frozen chopped spinach,

Cook pasta according to package directions. Drain; set aside.

Preheat oven to 350°F and lightly grease (or spray with nonstick cooking spray) a 1 ½ quart casserole or baking dish.

While pasta is cooking, heat oil in a skillet over medium high heat. Add mushrooms and onions, sprinkle with salt and pepper. Sauté for 6-7 minutes or until mushrooms are golden and onion is soft. Add garlic and cook, stirring, for 1 minute more. Remove from heat.

Combine egg, 1 cup Monterey Jack cheese, sour cream, milk, 2 tablespoons Parmesan, pepper, and nutmeg in large bowl. Add spinach, mushroom mixture, and cooked spaghetti; mix well.

Place in prepared casserole dish. Sprinkle with remaining Monterey Jack and Parmesan cheese.

Bake, covered, for 25 minutes; remove cover and bake for another 20 minutes or until bubbling and golden brown. If desired, check internal temperature with instant read thermometer inserted in center of casserole; it should read 165°F.

https://embed.mediavine.com/videos/xenhzzz8wlfl6y34jyuz

Rich baked spaghetti with spinach boasts two types of cheese and earthy mushrooms. It's such a satisfying meal and can be made ahead if you like.

Spinach Baked Spaghetti

Whether you use leftover pasta and pizza toppings, or start from scratch, pizza baked pasta is delicious and easy to make. Everyone loves it! 

Pizza Baked Pasta

pasta (see note), (cooked and drained)

pizza sauce

pepperoni,

deli ham, (roughly chopped)

mozzarella cheese, (divided)

Parmesan cheese

baby spinach,

grape or cherry tomatoes, (halved)

Preheat oven to 350°F.  Prepare 9 x 13 inch baking dish by spraying lightly with cooking spray.

In a large mixing bowl, combine all ingredients, reserving 1/2 cup of mozzarella cheese to put on top of the pasta.

Place in prepared baking dish and top with remaining mozzarella cheese. If you prefer the top of the casserole to be softer and not browned, cover the pan with foil sprayed lightly with cooking spray while baking.

Bake until heated through and cheese is melted, about 25 minutes.

https://embed.mediavine.com/videos/augpi430verhxxaam5uh

Delicious pizza baked pasta is so popular and easy! Customize with your favorite pizza toppings.

These delicious baked ravioli are a typical Easter recipe from Central Italy. Piconi ascolani are not difficult to make and so delicious you will always wish you had made more. Traditionally eaten for Easter breakfast but are great as finger food or antipasto.

Piconi Ascolani: baked ravioli from Le Marche

'00' flour ((14 ounces)

eggs

150 g pecorino ((5 ounces) aged/mature)

g pecorino ((3.5 ounces) semi-mature)

tsp black pepper

lemon

egg (beaten to brush ravioli)

Beat the eggs for at least 5 minutes with the help of a whisk to incorporate air.  Grate all the cheese into a separate bowl and then gradually add to the beaten eggs. Add a pinch of salt and a little black pepper plus the lemon zest.&nbsp;

Mix everything together well until you have a soft dough-like mixture. Cover with plastic wrap and let it rest. Some people recommend up to 8 hours in the fridge. Others say for 30 minutes!

Make the filling

Place the flour in the center of a pastry board or in a bowl, add the 4 eggs to the center and with the help of a fork begin to beat the eggs whilst incorporating the flour. Add the extra virgin olive oil and a pinch of salt and continue to mix with your hands until you have a ‘dough’.&nbsp;

If you started in a bowl finish kneading on a floured pasta/pastry board. Continue to knead until you have a homogeneous and elastic dough. (alternatively you can use a dough mixer to make the pasta dough)

Roll the dough into a ball and cover with plastic wrap and let it rest for at least 30 minutes to one hour.&nbsp;

Make the dough

Divide the dough into 4-6 pieces. Using a rolling pin or pasta machine roll out a thin sheets of pasta dough (about 1mm thick). Do one piece of dough at a time leaving the rest wrapped in cling film or in a freezer bag so it won’t dry out.

With a pastry cutter, bowl or glass, cut out discs of about 7-9 centimeters in diameter from the dough. Place some egg and cheese filling in the center of each disc. Then fold the disc into a half moon. Cut around the edge of the filled ravioli using a pasta wheel. This will help to seal the edges of the ravioli.&nbsp;

Place the ravioli on an oil sprayed baking paper sheet in an flat oven dish. Brush the surface of the piconi with the lightly beaten egg and using the tip of a pair of scissors cut a small cross into the centre of the surface.

Bake at 160 ° - 170 ° C in a preheated oven for about 25 minutes, or at least until golden. Once cooked, leave the baked ravioli to cool on a wire rack for a few minutes.

Serve as finger food or as part of an antipasto or breakfast spread.

Make the piconi ascolani

This easy pasta sauce is made in a baking dish with Greek flavors. We toss in spirali pasta and top with feta cheese for a simple and delicious dinner!

Greek Pasta Bake

oz cherry tomatoes

kalamata olives

manzanilla olives

red onion

marinara sauce

thyme

oz spirali pasta

In a 11&#215;7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.

Toss everything together to make sure everything is combined.

While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.

Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 

Garnish with feta cheese crumbles and fresh Italian parsley or cilantro!

https://www.youtube.com/watch?v=mrWE2uqT_XM

Did you know you can make pasta sauce in a baking dish? Well, you CAN, and it’s a game changer!This Greek Pasta Bake is so dang good and full of flavor! It’s #dairyfree and #vegan too! #FoodDolls 

Recipe: 

16 oz cherry tomatoes
3/4 cup kalamata olives
3/4 cup manzanilla olives
1/2 cup chopped red onion
3 tbsp olive oil
1 cup good quality marinara sauce
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3 cloves chopped garlic
16 oz spirali pasta

Preheat oven at 400 degrees F.
In a 11×7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.
Toss everything together to make sure everything is combined.
Bake uncovered for 35-40 minutes.
While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.
Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 
Garnish with feta cheese crumbles (optional) and fresh Italian parsley or cilantro!

#pasta #greek #italian #pastasauce #foodhacks #easyrecipes

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Top 16 baked pasta recipe recipes from across the web

The most viewed baked pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Baked Orzo

Radicchio Pasticcio (Italian chicor...

Pasta alla Pizzaiola Recipe from Pu...

Baked Pasta alla Tranese

Tagliolini au gratin with ham and c...

Baked Spaghetti With Spinach

Pizza Baked Pasta

Piconi Ascolani: baked ravioli from...

Greek Pasta Bake

Chicken Tuscan Pasta Bake - Freezer...

Turkey bolognese pasta bake

Baked orecchiette with lamb alla Ma...

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The most viewed baked pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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