I was looking for a recipe that would use Farfelle Pasta (Bow-Tie) my husband is partial to Bowtie pasta, so I went searching for recipe to use my pasta, I found this recipe on the Food Network.
Now, what is unique about this recipe is that you can make the choices that will work for your family, and ingredients you have on hand, tons of pasta choices, cheese, meats and vegetables, then use the basic instructions to create a wonderful sauce and a great baked pasta meal for dinner.
You can even make a creamier sauce with just a few additions. And when choosing the cheese it will “change up the flavor”. Asiago was my choice it has a nutty flavor with a hint of sharpness.
Did you know according to Wikipedia; Asiago /ɑːsiˈɑːɡoʊ/ is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo), the flavor of which is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, andsauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.
There are so many possibilities, you could use this recipe over and over to create something different. I chose the ingredients that are highlighted. It was a hit!!
And for another dinner I would like to add sliced olives, pepperoni and mushrooms.
What other ingredients sound good for your family and what is your favorite cheese of choice? And if you would like to print Click Here
1. Pick a Pasta Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil; cook 1 pound of pasta (choose from these) until very al dente, 2 or 3 minutes less than the label directs; drain. » Pasta Choices Fusilli Farfalle Cavatappi Rigatoni Large shells Penne Ziti 2. Make the Sauce Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 sliced garlic cloves and a pinch of red pepper flakes; cook until the garlic is golden. Crush a 28-ounce can and a 15-ounce can of plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add 4 large basil sprigs; simmer, uncovered, until sauce is thickened, 15 minutes. Discard the basil; season with salt. (Alternatively, heat 4 cups prepared tomato sauce.) * See below 3. While the sauce simmers, prepare 3 cups meat and/or vegetables (in any combination).
»Choose Your Mix-ins Italian sausage, crumbled and cooked Meatballs, cooked and quartered Pepperoni, chopped Rotisserie chicken, shredded Hard-boiled eggs, chopped Roasted red peppers, sliced Frozen artichoke hearts, thawed and chopped Zucchini, sliced and sauteed Mushrooms, sliced and sauteed Asparagus, frozen cooked Eggplant, sliced and sauteed Fennel, sliced and sauteed Spinach, chopped and sauteed Escarole, chopped and sauteed Black or green pitted olives, chopped
4. Flavor the Sauce Stir one of the following ingredients into your sauce, then add your meat and/or vegetable mix-ins. For herb sauce: 1 cup each chopped basil and parsley For creamy sauce: 1 cup fresh ricotta For meat sauce: 3/4 pound pancetta, diced and browned
5. Pick Your Cheese Prepare 3 cups melting cheese and 1 cup grating cheese.
»Types of Melting Cheese Fresh mozzarella, cubed Mild provolone, shredded Italian fontina, shredded Young asiago, shredded
»Pick The Grated Cheese Parmesan, grated Pecorino, grated Ricotta salata, grated 6. Bake the Casserole Toss the cooked pasta with the sauce and half of each cheese. Spread in an oiled 3-to-4 quart baking dish. I actually used a 13×9 pan and casserole dish pictured. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving. Be sure to under-cook the pasta for your casserole; it will soften in the oven. For more ideas and this recipe check over at the Mix and Match Baked Pasta || Food Network
*In addition to making a sauce you could make a Red Bell Pepper Sauce to be added on the bottom of your baking dish to add a punch of flavor.
2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
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