Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta Al Forno
Famous Authors (View All Authors)
Pasta And Pastasauces - Pasta Al Forno Post by :jmorris Category :Learning Kitchen Author :Unknown Date :March 2012 Read :628

Click below to download : Pasta And Pastasauces - Pasta Al Forno (Format : PDF)

Pasta And Pastasauces - Pasta Al Forno

Ragu:
4 tbsp. extra-virgin olive oil -- + 2 tsp.
8 oz. fat-free soy Italian "sausage"
1/4 cup dry bread crumbs
1 medium onion -- finely chopped
2 medium cloves garlic -- finely chopped
1 (25 oz.) bottle Italian tomato sauce -- or 1 (28 oz.) can organic tomato sauce
2 tbsp. tomato paste -- or tomato concentrat
1/4 tsp. dried red pepper flakes
1 tbsp. white miso
salt and freshly ground black pepper -- to taste

Pasta:
1 lb. penne pasta
2 oz. fat-free meatless pizza "pepperoni" -- chopped (optional)**
1/2 cup frozen green peas
1 1/2 cups soy mozzarella cheese -- grated or 1 1/2 cups rice mozzarella cheese -- grated or 1 1/2 cups reduced-fat mozzarella cheese -- shredded


For the ragu: In medium nonstick skillet, heat 2 tbsp. oil over medium-high heat. Add soy "sausage" and cook until well browned, breaking up with wooden spoon or plastic spatula, about 8 minutes; set aside.

In small, heavy, dry skillet, heat bread crumbs, stirring constantly, until lightly browned. Mix in 2 tsp. oil and continue stirring until mixture is crisp, brown and fluffy. Set aside to cool in pan.

In 3 qt. Dutch oven or deep saucepan, heat remaining 2 tbsp. oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir in garlic and cook until onion is tender, about 3 minutes. Stir in tomato sauce, tomato concentrate or paste, cooked "sausage" and pepper flakes and bring to boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, 15-20 minutes. Remove from heat.

Blend in miso by mashing it against side of pot with back of wooden spoon. Season with salt and pepper. Cook pasta in large pot of lightly salted boiling water until just tender.

Meanwhile, preheat oven to 400°F. Spray 13x9 inch ovenproof dish with cooking spray. Drain pasta thoroughly.

To assemble, cover bottom of prepared baking dish with a third of ragu. Spoon half of pasta over sauce. Scatter half of "pepperoni" if desired and half the peas over pasta. Cover with another third of ragu. Repeat, using remaining pasta, "pepperoni" and peas. Cover with remaining ragu. Top with cheese and sprinkle with bread crumb mixture. Cover pan with foil. (The assembled dish can stand at room temperature for 1-2 hours before baking.)

Bake until bubbling and heated through, 30-35 minutes. Remove foil and let stand for 10 minutes before serving.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Casserole -  Penne With Tomatoes, Olives And Two Cheeses Pasta And Pastasauces - Casserole - Penne With Tomatoes, Olives And Two Cheeses

Pasta And Pastasauces - Casserole -  Penne With Tomatoes, Olives And Two Cheeses
6 tablespoons olive oil 1 teaspoon garlic -- minced 1 1/2 cups onion -- chopped 3 (28 oz.) cans tomato -- drained 2 teaspoons basil 1 1/2 teaspoons crushed red pepper 2 cups chicken broth 1 pound penne 2 1/2 cups Havarti cheese -- grated 1/3 cup Kalamata olive -- sliced and pitted 1/3 cup Parmesan cheese -- grated 1/4 cup fresh basil -- chopped Heat 3 Tbl. oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute until onion is transluscent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil,
PREVIOUS BOOKS

Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese

Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese
1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounces) shredded Muenster cheese 1/2 cup (2 ounces) shredded mild Cheddar cheese 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350°
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT