Category Archives: Pasta Dishes

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Baked Ham and Cheese Pasta

Category : Pasta Dishes

A simple but very tasty mid week supper for all the family.

 

Ingredients

15g/1tbsp salted butter

300g/10.5oz cooked ham, cubed

300g/10.5oz dried macaroni or penne pasta

250ml/0.5pt double cream

100g/3.5oz red Leicester cheese, grated

100g/3.5oz mature Cheddar cheese, grated

100g/3.5oz Gorgonzola cheese, chopped into small chunks

1/4tsp freshly grated nutmeg

2 balls of mozzarella cheese, drained and cut into 1cm cubes

3 egg yolks

100g/3.5oz pecorino cheese, grated

Salt and ground black pepper.

 

Preparation Time
30 minutes

 

Cooking Instructions

Preheat oven to 220°C/425°F/Gas mark 7. Melt the butter in a frying pan and fry the ham in the melted butter for 3 minutes and set aside

Cook the pasta as per the packet instructions, in a large pan of salted water. Drain the pasta and return to the pan, away from the heat. Add the cream, red Leicester and gorgonzola. Return the pan to a low heat and stir with a wooden spoon to 1 minute.

Remove the pan from the heat again and add the nutmeg, mozzarella, egg yolks, peas, ham and half the pecorino cheese. Season with salt and pepper to taste and stir for 30 seconds.

Tip the mixture into an oven-proof dish, sprinkle over the remaining pecorino and bake in the oven for approximately 15 minutes until the cheese is bubbly and golden.

Serve with a green salad or garlic bread slices.

 

Servings
4 people


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Spaghetti Carbonara

Category : Pasta Dishes

A traditional, creamy Roman pasta dish,

 

Ingredients

450g/1lb spaghetti or tagliatelle

15ml/1tbsp olive oil

225g/8oz ham, pancetta or bacon cut into sticks

115g/4oz button mushrooms, sliced

4 eggs, lightly beaten

75ml/4tbsp single cream

30ml/2tbsp parmesan, finely grated

Salt and ground black pepper

 

Preparation Time
20 minutes

 

Cooking Instructions

Cook the spaghetti or tagliatelle in a large pan of salted boiling water for 6-8 minutes, or until al dente.

Heat the oil in a frying pan and cook the ham for 3-4 minutes, add the mushrooms and cook for a further 3-4 minutes. Remove from the heat and reserve for later.

Lightly beat together the eggs and cream and season well.

Once the pasta is cooked, drain well and return to its pan. Add the ham and mushrooms and any cooking juices and stir well.

Add the eggs and cream and half the parmesan cheese. Combine well then pile onto warmed serving plates and serve with the remaining parmesan cheese and a basil garnish.

 

Servings
4 people


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Cheesy Pasta Bolognese

Category : Pasta Dishes

If you like lasagne you will love this dish!

 

Ingredients

30ml/2tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 carrot, diced

2 celery sticks, chopped

2 rashers streaky bacon, finely chopped

5 button mushrooms, chopped

450g/1lb lean minced beef

120ml/0.25pt red wine

15ml/1tbsp tomato puree

200g/7oz can chopped tomatoes

sprig of fresh thyme

225g/8oz dried penne pasta

300ml/0.5pt milk

25g/2tbsp butter

25g/2tbsp plain flour

150g/5oz mozzarella cheese, diced

60ml/4tbsp parmesan cheese, grated

Salt and ground black pepper

 

Preparation Time
50 minutes

 

Cooking Instructions

In a pan fry the onion, garlic, carrot and celery in the oil until softened. Add the bacon and continue to fry for a further 3-4 minutes. Add the mushrooms and fry for a further 2 minutes, then add the beef and fry until browned.

Add the wine, tomato puree and 45ml/3tbsp water, the canned tomatoes and the thyme. Bring the mixture to the boil, cover with a lid and simmer for approximately 30 minutes.

Preheat oven to 200°C/400°F/Gas mark 6. Cook the pasta in a pan of salted boiling water. Place the milk, butter and flour in a saucepan and heat gently, whisking until it has thickened. Stir in the mozzarella and half the parmesan and season well. Stir until combined.

Drain the pasta and stir into the cheese sauce. Uncover the Bolognese sauce and boil rapidly for 2 minutes. Spoon the Bolognese into an ovenproof dish and add the pasta and cheese sauce over the top. Sprinkle with the remaining parmesan and bake for 20 minutes until bubbling and golden. Serve with garlic bread or a fresh green salad.

 

Servings
4 people


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Macaroni Cheese

Category : Pasta Dishes

A classic, wholesome pasta dish. A foolproof, family favourite.

 

Ingredients

350g/12oz dry macaroni

1-2tbsp white breadcrumbs

1-2tbsp grated Parmesan

600ml/1pt milk

1 onion, roughly chopped

1 bay leaf

50g/2oz butter

50g/2oz plain flour

Salt and freshly ground black pepper

250g/8oz strong Cheddar cheese, grated

1tsp English mustard, optional

 

Preparation Time
60 minutes

 

Cooking Instructions

Preheat oven to 200°C/400°F/Gas mark 6.

Pour the milk into a pan, add the onion and bay leaf. Bring to the boil then remove from the heat and leave to infuse for 30 minutes.

Melt the butter in a clean pan, add the flour and mix well for approximately 1 minute and it forms a thick paste.

Gradually add the milk, beating well. Simmer for a few minutes and season to taste.

Cook the macaroni in boiling water for approximately 10-12 minutes until it is tender. Drain well.

Add the cheese to the white sauce (and mustard, if using). Add the pasta and mix well. Transfer to a greased oven-proof casserole dish.

Top with breadcrumbs and the Parmesan cheese and bake in the centre of the pre heated oven for 20-30 minutes until bubbling and golden on top.

Serve with garlic bread or a green salad.

 

Servings
4 people


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Creamy Chicken Pasta Bake

Category : Pasta Dishes

A tasty, easy pasta bake to feed the family. Replace the vegetables in the recipe with your favourites, if you prefer.

 

Ingredients

300g/10oz cooked, skinless chicken

200g/7oz broccoli florets

200g/7oz dry pasta (e,g, penne, fusili)

Knob of butter

100g/3.5oz white mushrooms, finely chopped

1 garlic clove, crushed

1tsp dried mixed herbs

25g/1oz plain flour

60g/2oz cheese, grated (e.g. cheddar)

120ml/4fl oz milk

360ml/12fl oz chicken stock

Salt and freshly ground black pepper

40g/1.5oz fresh breadcrumbs (1 slice)

2tbsp grated Parmesan cheese to serve

 

Preparation Time
35 minutes

 

Cooking Instructions

Preheat oven to 220°C/425°F/Gas mark 7. Dice the cooked chicken and set aside for later.

Cook the broccoli florets in boiling water for approximately 5 minutes, remove with a slotted spoon and set aside. Cook the pasta in the same water for approximately 10-12 minutes, drain and set aside too.

Melt the butter in a large pan, add the mushrooms, garlic and herbs and cook on a medium heat for approximately 3-4 minutes. Add the flour and then gradually add the chicken stock and milk. Stir well with a whisk and cook for 5 minutes or so until thick. Add the cheese, season to taste and mix well. Remove from the heat and add the chicken.

Grease an oven-proof casserole dish or similar, layer half of the pasta in the bottom, add half the broccoli and half the sauce. Repeat with a second layer of each and sprinkle the top with breadcrumbs and Parmesan. Bake in the centre of the pre heated oven for 15 minutes until bubbling and golden brown on top.

Serve with garlic bread or a green salad.

 

Servings
4 people


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Tuna Pasta Bake

Category : Pasta Dishes

A classic family favourite that is as easy as it is tasty.

 

Ingredients

1 onion, peeled and finely chopped

5 medium-sized mushrooms, chopped

150g/5oz sweetcorn, canned or frozen

400g can of chopped tomatoes

3tbsp tomato puree

300g/10.5oz dried pasta, e.g. penne

185g can of tuna chunks in brine, drained

100g/3.5oz mature cheddar cheese, grated

 

Preparation Time
30 minutes

 

Cooking Instructions

Heat the oil in a large pan and cook the onions for 5 minutes over a medium heat. Add the mushrooms and cook for a further 5 minutes until tender. Stir in the sweetcorn, tomatoes and tomato puree and continue cooking for another couple of minutes.

Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until tender. Drain then return to the pan.

Set the grill oven temperature to hot.

Stir the pasta into the tomato and vegetable sauce mixture and add the tuna chunks, flaking with a form as you go.

Spoon the mixture into a large oven-proof dish and add the cheese to the top, ensuring it is evenly distributed.

Grill for approximately 5 minutes until the cheese is bubbling and golden brown.

Serve piping hot with a green salad or seasonal vegetables.

 

Servings
4 people


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Easy Tomato Sauce for Pasta

Category : Pasta Dishes

This easy one pot sauce makes a delicious, nutritious sauce to add to pasta. A family favourite sure to rival any jar sauce.

 

Ingredients

1tbsp olive oil

400g can of chopped tomatoes

1 onion, finely chopped

1 garlic clove, crushed

1tsp dried Italian seasoning

4 or 5 closed cap white mushrooms, finely chopped

1 tbsp tomato puree

1 tbsp tomato ketchup

Pinch of sugar if desired

Salt and ground black pepper to taste.

 

Preparation Time
30 minutes

 

Cooking Instructions

Heat the olive oil in a pan and add the chopped onion, garlic and Italian seasoning. Cook on a medium heat for 3-4 minutes until soft and translucent, but not browned.

Add the can of chopped tomatoes and the mushrooms. Half fill the tomato can with water, swill around and add to the pan. Simmer for 10 minutes or so on a gentle heat.

Add the tomato puree and tomato ketchup, season and taste. Add some sugar at this point if the sauce is a little bitter.

Continue to cook on a gentle heat for a further 10-15 minutes until the sauce has reduced a little and the mushrooms are soft.

Allow to cool slightly then transfer to a blender and blitz until smooth. You can leave the sauce a little rougher in consistency if this is how you prefer.

Serve over freshly cooked pasta and top with a generous amount of grated cheese. This sauce freezes well for up to 6 months.

NOTE – You can add extra vegetables (e.g. carrots, squash) to this sauce if you are blitzing it in the blender – perfect for getting extra vegetables into children who are reluctant!

 

Servings
4 people


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Tagliatelle with Broccoli & Salmon

Category : Pasta Dishes

A tasty and healthy mid week pasta dish for all the family.

 

Ingredients

200g/7oz broccoli

305g/12oz tagliatellei

225g/8oz skinned, boned salmon fillets

150ml/0.25pt vegetable stock

25g/1oz butter

300ml/0.5pt single cream

Salt and freshly ground black pepper

 

Preparation Time
20 minutes

 

Cooking Instructions

Cook the tagliatelli as per the packet instructions, in a large pan of salted water for about  8-10 until tender.  Drain well in a colander.

While you are cooking the pasta, place the salmon fillets in a medium sized frying pan, add the stock and season well.  Cover, bring to the boil and simmer for  5-6 minutes until the salmon is just cooked and flaky.

Break the salmon into large flakes on a clean plate with a fork.  Leaving the cooking liquid in the frying pan, increase the heat and simmer until it has reduced to about 3tbsp worth of liquid.

Wash and prepare the broccoli, trimming the stalk and separating into  pieces of around 3cms.  Add the butter to the reduced stock liquid, add the broccoli and cook for 3-4 minutes.  Add the cream to the pan, cover and simmer for a further 3-4 minutes until the broccoli is tender.

Remove the lid from the broccoli pan, add the salmon and season well to taste.    Add the entire mixture to the cooked and drained tagliatelli, toss to ensure it is fully coated with the sauce and serve with a fresh green salad or garlic bread for a tasty mid week supper.

 

Servings
4 people


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Meatball Pasta Bake

Category : Pasta Dishes

A tasty and simple way to feed the family for a mid week supper.

 

Ingredients

For the meatballs:

300g/11oz dried pasta

500g/1lb 2oz beef or pork mince

1 onion, peeled and finely chopped

1tsp dried oregano

2tsp Dijon mustard

1tbsp tomato ketchup

100g/3.5oz Cheddar cheese, grated

Salt and freshly ground black pepper

 

For the sauce:

1tbsp olive oil

1 onion, peeled and finely chopped

2 x 400g cans of chopped tomatoes

50ml/2fl oz beef or vegetable stock

2tbsp dried oregano

1tsp sugar

Salt and freshly ground black pepper

 

Preparation Time
1 hour

 

Cooking Instructions

Cook the pasta as per the packet instructions, in a large pan of salted water for about  10-12 until tender.  Drain well in a colander and return to the pan, off the heat.  Pre-heat the grill to medium.

In a large bowl combine the mince with the onion, oregano, mustard and ketchup with a good seasoning of salt and pepper.

Form the mince mixture into 28-30 equal sized meatballs and arrange on a grill pan.

Cook the meatballs under he gril for 10-12 minutes, turning occasionally and ensuring they are browned all over.

For the sauce, heat the oil in a pan over a medium heat, add the onion and fry lightly for 1-2 minutes.  Add the tomatoes, stock, oregano and sugar and season well with salt an pepper.  Bring to the boil, lower the heat to a simmer and cook for 15 minutes or so.

Preheat the oven to 200°C (400°F), Gas mark 6.  Pour the sauce over the cooked pasta and add the browned meatballs.  Stir until combined and transfer to a large, high sided oven-proof dish.

Sprinkle the grated cheese over the top of the dish and place in the centre of the oven for 30 minutes.

Serve in generous portions with a green salad, seasonal vegetables or garlic bread.

 

Servings
4 people


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