pasta bake recipe

Chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella.

Chicken Sausage and Peppers Macaroni Casserole

chicken sausage (casings removed)

olive oil

onion

red pepper (chopped)

yellow pepper (chopped)

garlic

mushrooms

marinara sauce (I used my own homemade)

water

Italian seasoning or dried thyme

tsp kosher salt

oz mozzarella cheese

oz uncooked DeLallo whole wheat

Preheat oven to 350°F.

In a large deep non-stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.

Add olive oil to the skillet, reduce heat to medium and add the onions,

garlic and peppers; sauté until the vegetables soft, about 6 to 7

minutes.

Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.

Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.

Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan.

Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.

Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.

Divide into 8 servings.

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

Baked tuna, spinach and ricotta pasta shells recipe

large pasta shells

fresh ricotta

frozen spinach, thawed

parmesan, grated

lemon

tbs milk

(700 grams)

tomato paste

tbs extra virgin olive oil

tsp chilli flakes

garlic cloves, sliced

tuna

Basil leaves, to serve

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5348771529001-6265346541001

Runner and green beans make a delicious addition to a comforting pasta bake - top with pumpkin seeds for added crunch

Green bean mac ’n’ cheese

tbsp rapeseed oil

tbsp wholemeal flour

milk

nutmeg

macaroni (or other pasta tubes)

pack sliced runner beans

pack fine green beans

mature cheddar, half chopped, half grated

pumpkin seeds

peppery salad (such as rocket & watercress), to serve (optional)

Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.

Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.

Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.

There&#8217;s more than one way to use gnocchi – this easy recipe combines comforting gnocchi with salmon, cream cheese, chilli and lemon.

Salmon gnocchi bake

packet fresh gnocchi

butter

washed,

packet soft cream cheese

tomato purée

½-1 tsp dried chilli flakes, to taste

parsley

salmon fillet,

Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.

Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato purée, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.

Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.

This Cheesy Broccoli Pasta Bake is made with just a few ingredients that you probably already have in your kitchen.

Cheesy Broccoli Pasta Bake

fusilli

servings cheese sauce

broccoli

g breadcrumbs

Put the pasta in a pan of boiling water and simmer for 10-12 minutes until it still has a little bit of bite to it.

Make the cheese sauce.

Add the broccoli to the pasta about 3 minutes before the pasta is finished cooking. You don't want to overcook the broccoli, as it will become mushy once baked.

Drain the pasta and then add the cheese sauce and mix well. Put the mixture in to a large baking dish.

Sprinkle with the breadcrumbs and extra cheese (optional) and then put in a preheated oven at 190°C/375°F/Gas 5 for 15 minutes until the top starts to crisp up.

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

A cheesy and comforting pasta bake with a green vegetable boost. This cheesy broccoli pasta bake is made with just a few ingredients that you probably already have in your kitchen, it's easy to adapt and it freezes well too making it the perfect meal for busy families that want to eat more veg. You can double or triple the recipe, which we recommend doing and keeping a stash in the freezer.

Fajita chicken and veggies with lower carb chickpea pasta and a creamy cheese sauce topped with even more melted cheese.

Chicken Fajita Pasta Bake

lb Boneless Skinless Chicken Breast

tsp Kosher Salt and Black Pepper

Bell Peppers, diced

Jalapeño Pepper, diced

White Onion, diced

Garlic,

oz Banza Chickpea Pasta

C (120 grams) Chicken Stock

C (60 grams) Hot Sauce, I used Cholula

oz jar Queso Dip, I used Trader Joe's

oz Shredded Pepper Jack Cheese, cheese

Preheat oven to 400F and bring a large...

Preheat oven to 400F and bring a large pot of salted water to a boil (for cooking the pasta). Cook the pasta 1-2 minutes less than directed on its packaging.

Prepare the diced veggies and cut the chicken...

Prepare the diced veggies and cut the chicken into bite size pieces. Pat the chicken dry and generously season with salt and pepper. Set aside.

Heat 1/2 the olive oil in a large...

Heat 1/2 the olive oil in a large skillet over medium-high heat. Cook the onions and peppers for 4-6 minutes until tender before adding the garlic. Cook for another 30-60 seconds until fragrant. Transfer the cooked veggies to a plate or bowl and set aside.

Add the remaining oil to the skillet and...

Add the remaining oil to the skillet and add the chicken. Cook for 2-3 minutes before flipping and cooking another 1-2 minutes or until the chicken is cooked through (165F internal temp in thickest pieces). Transfer the cooked chicken to the bowl or plate with the veggies.

Reduce the heat to low.

Mix the hot sauce and chicken stock together...

Mix the hot sauce and chicken stock together and add to the skillet. Use your spatula to scrape any crispy bits off the bottom and cook the stock down for 30-60 seconds before adding the queso. Stir well.

Add the chicken and veggies back to the...

Add the chicken and veggies back to the skillet and toss in the sauce. Add the cooked and drained pasta and gently fold everything together.

Top with shredded cheese and bake for 10-15...

Top with shredded cheese and bake for 10-15 minutes until the cheese is fully melted. Serve with chopped cilantro, crushed chipotle flakes, and fat free Greek yogurt or sour cream, if desired. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/sitnajwcdl1gkuyfsq6x.mp4

A healthier chicken fajita pasta recipe that's unbelievably creamy and cheesy. You'll never know each serving has just 260 calories and 10 grams of fat!

An easy weeknight dinner recipe, Cheesy Bolognese Pasta Bake.Beef mince cooked with onions, pancetta, mushrooms, passata, garlic, tomato and optional chilli, if you like it spicy? Mix the bolognese with cooked pasta shells, into a casserole dish, sprinkle with Mozzarella and Parmesan and oven bake.A simple twist on the classic spaghetti bolognese.

Cheesy Bolognese Pasta Bake

tbsp Olive Oil

Onion (or 2 shallots)

Mushrooms (5 oz) (chopped)

Tomato

Passata (2 ¼ cup) (substitute

Mixed

Bay leaf

Pasta Shells (3 cups) (or any pasta shape you like/have to hand)

Cherry Tomatoes (about 12) (optional)

Mozzarella

Parmesan (if stronger taste desired)

Salt & Pepper

Basil

Parmesan Cheese

Fry onions/shallots in olive oil over medium heat for 5 minutes until soft and golden

Brown

Add mince and pancetta, fry on medium heat, breaking down the mince with a spatula until the mince has just started to brown. (Do not overcook at this point as it will dry the meat out, remember it will continue to cook in sauce &amp; in the oven.)

Mushrooms

Sauce

Stir through the tomato &amp; garlic puree, chilli puree (if using), passata, herbs and season with salt &amp; pepper before bringing to the boil. Leave to simmer for 15 minutes uncovered.Preheat Oven at 180°C fan/ 200°C /400°F/ Gas Mark 6.

Boil

Meanwhile, cook your pasta for 1/2 the recommended time stated on the packet. (remember it will continue to cook in the sauce in the oven so it&#39;s ok that it is still firm when drained)

Stir

Add cherry tomatoes &amp; drained pasta to the sauce and stir through making sure it is well mixed.

Transfer

Pour the pasta and bolognese into a large ovenproof casserole dish

Cheese

Bake

Bake in the preheated oven (180°C fan/ 200°C /400°F/ Gas Mark 6) , uncovered for 15 minutes.

Serve

Finish with a sprinkle of fresh herbs and extra cheeseServe as it is, or with salad or garlic bread.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670262495/pefarqqddsqrpjswo04n.mp4

An easy weeknight dinner recipe, Cheesy Bolognese Pasta Bake.
Beef mince cooked with onions, pancetta, mushrooms, passata, garlic, tomato and optional chilli, if you like it spicy?
Mix the bolognese with cooked pasta shells, into a casserole dish, sprinkle with Mozzarella and Parmesan and oven bake.
A simple twist on the classic spaghetti bolognese.

Is it a pasta bake, is it a mac and cheese? Creamy, cheesy sauce with sweet leeks and salty pancetta – whatever it is, it’s delicious (and lactose free!). B x

Cheesy Leek & Pancetta Pasta Bake

Leeks

Parsley

Garlic Clove

Panko Breadcrumbs

Smoked Pancetta

Flour

milliliters Arla Lactofree Whole Milk

Arla Lactofree Mature Cheddar Cheese

Nutmeg

Rigatoni

Cut the leeks into rounds, finely chop the parsley and finely grate the garlic clove.

Combine the breadcrumbs, parsley and garlic in a bowl. Season with salt and pepper and a glug of oil. Stir vigorously to distribute the oil and garlic.

Add the pancetta to a saucepan with a glug of oil, cook over a medium heat for 5 mins until the fat has started to render and the pancetta is starting to crisp.

Remove from the pan and add the leeks, sweat with a pinch of salt for 5 mins until soft but still bright green. Remove from the pan.

Now, add 50ml of olive oil and the flour to the pan. Cook out for 2 mins then slowly add the Arla Lactofree Milk, whisking constantly. Bring to a boil then lower the heat.

Coarsely grate the Arla Lactofree Mature Cheddar Cheese and whisk into the sauce.

Season with salt, pepper and freshly grated nutmeg.

Cook your pasta for 8 mins until just al dente. Drain, reserving a mugful of pasta water. Combine the cooked pasta with the sauce, sweated leeks and pancetta and stir together, adding pasta water until you have a loose sauce.

Pour the lot into a baking dish and top with the garlicky breadcrumbs.

Bang it in the oven for 30 mins until golden and bubbling.

Creamy mushroom pasta bake with four cheese (cheddar, gruyere, parmesan and mozzarella) is a simple showstopper.

Creamy four cheese mushroom pasta bake

onion (finely chopped)

500 g (1lb) mushrooms (sliced

oregano

tsp chilli flakes ((optional))

tbsp flour

cream

lemon juice

salt and black pepper (to taste)

500 g (1lb) pasta

cheddar

Parmesan cheese (Plus extra for topping)

Gruyere cheese

mozzarella cheese

Preheat the oven to 180°C/350°F.

Make the creamy mushroom sauce by sautéing the onion and garlic in a splash of olive oil until soft (approximately 2 minutes) then add the mushrooms and the oregano.

Allow to cook for 5 minutes then add 2 tbsp of butter and stir in the flour.

Cook the flour for a minute then pour in the milk and cream.

Season with lemon juice, salt and pepper then allow to simmer for 5-10 minutes until the sauce has thickened and the flour has cooked out.

Add a pound (1kg) of cooked pasta to the sauce and add a few tablespoons of the pasta cooking water.

Stir in half of the grated cheese mixture.

Transfer half of the pasta and sauce to a suitable casserole dish or baking dish.

Add the remaining grated cheese then add the rest of the pasta.

Top with extra grated Parmesan cheese then place in the oven and allow to bake for 10-15 minutes until golden and bubbling.

Remove from the oven and scatter over chopped parsley (optional), then serve.

Wonderfully creamy and delicious dish - really liked the addition of chilli and lemon juice so it wasn't too rich. I added some diced chicken thighs at the same time as the onion which worked really nicely.

Top 9 pasta bake recipe recipes from across the web

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

Top Tags

Chicken Sausage and Peppers Macaron...

Baked tuna, spinach and ricotta pas...

Green bean mac ’n’ cheese

Salmon gnocchi bake

Cheesy Broccoli Pasta Bake

Chicken Fajita Pasta Bake

Cheesy Bolognese Pasta Bake

Cheesy Leek & Pancetta Pasta Bake

Creamy four cheese mushroom pasta b...

Top 9 pasta bake recipe recipes from across the web

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

Top Tags

Chicken Sausage and Peppers Macaron...

Baked tuna, spinach and ricotta pas...

Green bean mac ’n’ cheese

Salmon gnocchi bake

Cheesy Broccoli Pasta Bake

Chicken Fajita Pasta Bake

Cheesy Bolognese Pasta Bake

Cheesy Leek & Pancetta Pasta Bake

Creamy four cheese mushroom pasta b...

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