Baked pasta recipes

Ingredients

Directions

Only change I produced was only boiling the pasta for a handful of minutes. Boiling the pasta, then baking, produced it mushy. The texture was not pleasant. Boil the pasta for half the advisable time, then mix it in and bake. Turns out much greater!

I employed 1 # of 93% ground beef and 1 # Italian sausage Drain both meats.. Additional small package deal of turkey pepperoni ahead of baking. Quite very good!

Excellent flavor but greasy. I utilized 85/15 ground beef so that may have been the cause.

Quite flavorful and effortless to make. Helps make two casseroles, producing it straightforward to freeze a single and conserve for later. I imagined I had penne pasta, but did not, so I ended up using medium shell pasta and it was even now great!

Mashed butternut squash

Roasted Butternut Squash Mash is a scrumptious, rich, and healthful mash created with roasted butternut squash, garlic, and cayenne pepper. It’s a side well worth sharing for the autumn season.

Today, I share my new way to eat butternut squash, which is this delicious Roasted Butternut Squash Mash recipe. This vegetable mash is creamy, super-flavourful, and most importantly, it’s healthier, rich in potassium and vitamins A, C, and E, and has plenty of fibre.

Also, this Roasted Butternut Squash Mash recipe is a wonderful selection if you want to minimize down on carbs and consume a side dish healthier for the duration of fall and holiday celebrations. It’s paleo, whole30, minimal-carb, gluten-free of charge, and has an eye-catching colour that will be the star of the side dishes on your table. On best of that, this butternut squash mash goes properly with roasted chicken or baked salmon.

How do you make Roasted Butternut Squash Mash?

This is a single of the easiest techniques to make butternut squash mash. You just need to have to stick to the few steps under to have a yummy and smooth mash to serve at dinnertime.

1. Initial, preheat the oven to 400F.


2. Next, put together the baking sheet by lining it with parchment paper or aluminum foil.


3. Wash the butternut squash, and reduce it in half lengthwise.


4. Then, making use of a spoon, scoop out the seeds, and area both halves face up on the prepared baking sheet.


5. Drizzle with olive oil. Pour as a lot olive oil on as you want. It will include tons of flavour to this dish. Then, season with salt, pepper, and garlic.


6. Roast in the oven for 45-60 minutes until fork tender. The time depends on the dimension of the butternut squash.


7. Remove the squash from the oven, and allow it great for about 5 minutes.


8. Employing a big spoon, take away all the squash flesh from the skin and area it into a bowl for mashing.


9. Include the ghee, sea salt, and pepper, and mash it nicely with a masher, food processor, or hand blender until finally fluffy and smooth. I choose to use a hand blender since it performs more quickly and tends to make it super smooth.


10. Sprinkle with some cayenne pepper and include ghee for further flavour ahead of serving.

Brazilian recipes

This assortment of Brazilian recipes is organized so that you can choose from the categories and strategy your personal Brazilian meal. Select a principal program, pair it with Brazilian cheese bread, and you have a easy supper. Or go all out and make a traditional feijoada—the Brazilian black bean stew feast with all the trimmings.

Appetizers, Snacks, and Street Meals

One particular of the most well-known Brazilian street food items is acaraj, which are fried balls of shrimp, black-eyed peas, and onions. Fried rice balls (bolinhas de arroz are equivalent to hush puppies produced with rice rather of cornmeal. And be confident to attempt empadinhas de palmito, which are modest empanadas with a hearts of palm filling. Coxinha and Risoles are chicken and cheese croquettes although Kibe is beef croquettes. Pastel Frito de Frango is also well-liked street food.

Breakfast street meals are also well-liked in Brazil. 1 well-liked dish is Tapioca, a.k.a Brazilian crepes.

Major Programs

Igor Alecsander / Getty Pictures

Feijoada is probably the most renowned and traditional of all Brazilian main courses. It is a black bean stew with smoked meats that requires a complete day to put together, so it's meant to enjoy above the weekend with friends. Not remarkably there are also several delightful seafood dishes in Brazil. Vatap is a delicious shrimp dish with a wealthy cashew peanut sauce. Moqueca de peixe is a coconut fish stew that is effortless to make and amazingly tasty. Cururu de camarao is a shrimp and okra gumbo, which can be created with frozen shrimp for a fast weeknight supper. You can also try out Brazilian-style pizza and Churrasco, which is Brazilian barbecue.

jantroyka / Getty Photographs

Pao de Queijo (cheese bread) is a common preferred of Brazilian recipes, and despite the fact that these rolls are generally appreciated for breakfast or as an afternoon snack in Brazil, you can serve them with dinner. Farofa (toasted manioc meal) is an essential condiment for many Brazilian stews, particularly feijoada. And every little thing goes nicely with Brazilian-type rice, which is ready with tomatoes, onions, and garlic. Couve a Mineira, garlicky collard greens, is a more healthy side that also pairs nicely with feijoada.

Bruno Tortelli / Getty Photos

There are so several wonderful Brazilian desserts. This is just a partial list to get you began. A well-liked decision is passion fruit mousse cake. If you do not have time to make the cake, serve just the passion fruit mousse. Quindin are also scrumptious minor coconut flans that are reasonably simple to make, and kids can not resist bridgardeiros, candy treats named for a renowned Brigadier General who loved chocolate. There is an assortment of cakes this kind of as bolo formigueiro (chocolate bundt cake), bolo de cenouro (carrot cake), chocolate roll cake, and even Brazilian German Pie. If you want to try out Brazilian cookies you can attempt Bem Casados.

Peas and carrots

Components

Directions

This recipe was so straightforward to make and tasted excellent! I substituted my diced homegrown carrots for the little one carrots, which worked out nicely. I will definitely be creating this once again!

Tastes fresher than the bagged frozen pea/carrot combine. Excellent for weeknight meals.

Don't know what is going on with these stars - I gave this recipe a five star rating!

A straightforward dish with surprisingly excellent taste! Do not ever serve just plain peas & carrots yet again, but memorize this recipe! It's 1 you will turn to again and yet again.

This was a scrumptious and effortless alternative to my family's usual veggie with dinner. Everyone loved it!

Kimchi fried rice

In between all the holiday roasts and New Many years toasts, I dunno about you, but I’m ready for some spicy straightforward dishes.Kimchi bokkeumbap (), or kimchi fried rice fits the bill and is a excellent example of the the kind of substantial-flavor, minimal-work dishes that I like to make all around this time of year.

Like with a great kimchi jjigae the secret to a great kimchi fried rice is to use mature kimchi along with its juices. Kimchi matures as lactic acid fermentation converts the sugars in the cabbage into lactic acid. This not only makes the kimchi taste sour, it increases both the quantity of glutamic acids (the compounds that create the taste of umami) and the depth of taste in the kimchi.

While it may possibly seem superfluous to squeeze out the juices of the kimchi only to add them back in later, I have two very good motives for undertaking this. The initial is that we want to additional deepen the flavor of the kimchi by caramelizing it. When the kimchi is sopping moist, it’s going to take a lot longer to caramelize. The second purpose is that the amount of liquid in kimchi is a bit unpredictable and by measuring it out we get just adequate juice to taste the rice with no making it soggy.

Even though I’m a single of those guys that believes a sunnyside up egg will make just about anything at all taste better, if you’re not a fan of obtaining a molten movement of golden yolk percolating through your rice, you can just scramble the egg ahead of you fry the rice, and then add it back in at the extremely end. Check out my publish on generating the perfect sunnyside up eggs for a fool-evidence strategy.

Mexican chicken soup

Substances

Directions

This soup is amazing. I generally double the recipe so we have leftovers for lunches. A should try out!

I utilised my instantaneous pot to make this. I first sauteed about half an onion and four cloves of garlic. I also previously utilized some previously cooked chicken. 10 minutes on substantial pressure with fast release did the trick. I doubled the recipe and it took 37 minutes to come up to strain. Overall about an hour. It truly is going on our checklist of go-to recipes.

This soup was good on the day it was manufactured, but was not a wonderful leftover.

This soup is extremely tasty. I wouldn't change a point.

I will absolutely make this once again, but since I like my soup in the thick side, I will skip the water. Rather than V8, I utilised cream of chicken soup given that my family isn't a lot on V8 and tomato merchandise. But I did keep in the salsa. Instead of just eating it like soup, we dipped some tortilla chips in as effectively. Even my 2 12 months old appreciated that! And cannot beat the ease of employing the slow cooker.

Fantastic taste, simple to make. My whole family members voted it a keeper. It is been on our typical menu for many months now.

Quite straightforward to make and flavorful. I used the Perdue Shortcuts Southwest seasoned chicken. I purchase them only when they are on sale and I have coupons, so I am normally stocked up in the freezer. Definitely a keeper. Following time I will make it in a soup pot alternatively of a slow cooker and possibly add a small green chilles.

Quite tasty and simple to make. Fantastic with tortilla chip scoops!

Remarkably flavorful given the handful of components. Definite keeper! I left out the corn but served with corn bread on the side.

This was amazing. Effortless and super tasty. Loved it.

Campanelle pasta

Gigli or Campanelle Pasta (also known as riccioli)

I think gigli or campanelle pasta is amid the prettiest looking pasta types! Every piece of this pasta is shaped like a cone with ruffled edges. In Italian ‘campanelle’ means bell flowers or minor bells. Here in Italy it is also acknowledged as ‘riccioli’ that means curls. Even so, the a lot more common identify for this pasta in Italy is gigli, which is the Italian word for lilies.

Tuscany and lillies.

Despite the fact that disputed by some, gigli pasta is explained to originate from Tuscany. In truth, a lot of Italian recipes for this pasta refer to it as ‘gigli toscani’. Certainly, there are a variety of Tuscan pasta makers who declare gigli as a typical pasta from the region. This is due to the fact the lily is the emblem of Florence and has been element of the city’s coat of arms for all around 1 thousand years!

There are also other connections to lilies in Tuscany which may have inspired the identify of this pasta. The founder of Florence was Florinus da Cellino. In Latin, ‘florentia ’means flowering and there is also a small Tuscan island off the coast of Grosseto province called Isola del Giglio (Lily Island).

In Italy, gigli. Abroad, campanelle

Sadly, regardless of its reputation outdoors of Italy, gigli or campanelle pasta isn’t widely obtainable right here in Veneto. My local supermarkets don’t stock it, even though most of the large pasta producers like Barilla, De Cecco and La Molisana make it. They mainly industry this pasta as campanelle and it would seem that they generate it much more for export. Nevertheless, there are really a quantity of small Italian artisan pasta makers that promote gigli on the web and I get it that way.

Recipes with gigli or campanelle pasta.

Although gigli pasta is served in Tuscany in normal regional recipes this kind of as with venison ragu, it’s also a extremely well-known pasta partner for creamy sauces and vegetable based sauces. I’ve discovered a great deal of recipes for gigli with different leaf vegetables and speck or pancetta. It is also a excellent pasta for baked pasta recipes.

The initial recipe I have posted right here for gigli pasta is a normal Tuscan recipe known as ‘pasta tordellata’ a delicious combination of meat ragu, Swiss chard and ricotta. This recipe is a deconstructed version of a filled pasta recipe called tortelli Maremmani from the Maremma spot of Tuscany. In ‘pasta tordellata’ the filling which is usually on the within of the pasta is served over the pasta rather, along with a meat ragu. Absolutely a recipe to consider!