Monthly Archives: December 2014

Tomato and Ricotta Tortellini Bake Recipe

Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Tomato and Ricotta Tortellini Bake

Another tasty Pasta Bake Recipe. This time it’s Tomato and Ricotta Tortellini Bake! These are so quick and easy I love them. You can change the recipe around to suit what you have on hand. It’s just so versatile. You can even turn them into Vegetarian or Vegan extravaganzas if you want. I even have a Pasta Bake Recipe that is served Cold! Anyway try this one and enjoy!

Serves 6

Ingredients

250g fresh ricotta cheese
1 cup basil leaves
3 x 400g cans peeled italian tomatoes
2 large garlic cloves, crushed
1 teaspoon white sugar
2 x 400g packets fresh tortellini pasta
250g mozzarella cheese, thickly sliced

Method

Preheat oven to 220° C. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking dish. Beat ricotta with a wooden spoon until almost smooth.

Roughly chop three-quarters of the basil. Combine tomatoes, garlic, sugar and chopped basil in a saucepan over medium-high heat. Cook breaking up tomatoes with a wooden spoon, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook pasta in a a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Add tomato sauce and stir to coat.

Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 15-20 minutes or until bubbling around the edges. Top with remaining basil and serve.

Hints

You can use any type of peeled tomatoes.
Try different types of tortellini.
The tortellini bake can be made 1 day ahead until the end of step 3. Cover and refrigerate.Complete step 4, baking for 30 minutes.
You can add a variety of herbs and even sneak some tasty cheese into the mixture.

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather

Pumpkin and Spinach Pasta Bake Recipe

A Delicious Pumpkin and Spinach Pasta Bake

Pumpkin and Spinach Pasta Bake

This Pumpkin and Spinach Pasta Bake Recipe is so easy to prepare and cook.

This is yet another of my Pasta Bake Recipes to make it in here. I love them all for their simplicity and the ease with which I can be creative with them. This recipe has an extra bonus in that, it can be eaten cold. Great for school and work lunches, the family meal and parties.

When I say creative it means that I can substitute ingredients for those that I have available or that I simple prefer. This recipe can also be made to suit Vegetarians as well, with a tweak here and there.

You can’t go wrong with this recipe it’s easy and light on the budget too. Again these sort of recipes are great for kids who are fussy with their vegetables. You can disguise almost anything in a Pasta Bake. Please try this one and enjoy!

Serves 4

Ingredients

½ teaspoon coriander seeds
600g butternut pumpkin, peeled, cut into 2cm pieces
Olive oil cooking spray
200g tortiglioni pasta or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese, grated
250g packet frozen chopped spinach, thawed

Method

Preheat oven to 200° C. Line a large baking tray with baking paper. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish.

Using a mortar and pestle, pound coriander seeds until crushed. Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast, uncovered, for 15-20 minutes or until just tender. Remove from oven. Reduce oven to 180° C.

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Combine ricotta, egg and parmesan in a large bowl. Squeeze excess moisture from spinach. Stir spinach, pasta and pumpkin into ricotta mixture.

Spoon mixture into dish. Bake for 20-25 minutes or until set in centre. Allow to cool completely. Cut into 4 pieces.

Hints

To freeze place pieces in airtight containers
Freeze for up to 1 month
Remove from freezer the night before and refrigerate
Transfer to work or school bag in the morning
This can be eaten hot straight from the oven
Top with tasty cheese for that extra layer of flavour

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather

Eggplant Pasta Bake Recipe

Eggplant Pasta Bake Recipe

Eggplant Pasta Bake

Vegetarian Pasta Bake Anyone?

First I went through the Burger Phase, now it’s the Pasta Bake Phase. Here is yet another fantastic Pasta Bake Recipe. This Eggplant Pasta Bake is great for Vegetarians and those of us who like something just a bit different every now and then. Not too many ingredients to deal with here either. Rather simple and quick from prep to serving.
Enjoy!

Serves 4

Ingredients

300g dried penne pasta
1 ¼ cup olive oil
150g fresh ricotta
3 thin, long eggplants, trimmed and halved lengthways
690g bottle pasta sauce
150g mozzarella, grated
2 tablespoons basil leaves, chopped

Method

Preheat oven to 180°C. Grease a 6-cup capacity ovenproof baking dish. Combine ricotta and basil in a bowl. Set aside.

Cook pasta in a large saucepan of salted boiling water according to packet directions or until al dente. Drain well and spoon into baking dish.

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towel and set aside.

Pour pasta sauce over pasta and arrange eggplant on top. Place spoonfuls of ricotta mixture on the eggplant and sprinkle with grated mozzarella. Bake for 20 minutes or until heated through and cheese is golden brown.

Hints

Allow the pasta bake to settle for 5 minutes before serving
Use non-stick baking paper to line the baking dish
Can be served in individual baking dishes or ramekins
Suitable to be reheated the next day
Add some extra seasonal vegetables to the recipe
Try using tasty cheese for a different flavour

 

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather

Creamy Chicken and Mushroom Fettuccine Recipe

Creamy Chicken and Mushroom Fettuccine Recipe

Creamy Chicken and Mushroom Fettuccine

Creamy Chicken and Mushroom Fettuccine

This Recipe is just so easy, and a fave of mine for a very good reason. I have had this recipe for about 5 years and refer back to this one often. It is all in my head but if I do forget at least it’s up here now, forever. You can experiment with this Recipe and add your own touches. I don’t like using the canned soup in this recipe so I substitute it with chicken stock and extra cream. That’s ok for me though, I like to cook from scratch as much as possible. If you are like me, then go ahead experiment. It is very simple, quick and low cost to make. A great budget meal, but don’t get me wrong, cheap isn’t nasty. This tastes great. Enjoy!

Serves 4

Ingredients

450g dried fettuccine pasta
1 tablespoon olive oil
650g chicken tenderloins, tendons removed
125g rindless bacon, diced
1 brown onion, diced
300g small cup mushrooms, sliced
420g can Condensed Cream of Chicken Soup
½ cup light thickened cream
1 tablespoon worcestershire sauce
½ cup fresh flat-leaf parsley, roughly chopped

Method

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan, lid on but off the heat.

Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces.

Add bacon to frying pan. Cook for 2 minutes. Add onion and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. serve.

Hints

Substitute vegetables in the recipe for those you have on hand
Use other herbs with the parsley or instead of
Great re-heated the next day
Top with some cheese when serving
You can use heavy cream if you have no light cream available
Soup can be omitted by adding chicken stock and extra cream
Bowl all of the ingredients up beforehand, it is much quicker to do the frying and complete everything before the pasta cools.


Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather