Remove from the pasta from the oven and let it sit for 5 minutes before serving with grated Parmesan cheese.Place the pasta in the preheated oven and bake for 25 minutes.Use the bread crumbs to top the pasta bake, followed by the chopped or torn mozzarella and the basil.Stir slowly until the bread crumbs are toasted and slightly brown. Add the Panko bread crumbs, Italian seasoning and salt and pepper to taste. Add a glug of olive oil to a small pan and bring it up to medium heat.(If you're using an oven-safe pot, keep the pasta there.) At this point, transfer the pasta to a rimmed 8"-x-5" baking dish. Or simply serve it over your favorite steamed vegetables for an easy side dish. Stir until the sauce coats all of the pasta. This recipe is designed for you to make a big batch of the cheese sauce to use in different dishes: Stir it into pasta and veggies to make this pasta a one-pot dinner then use it for Cheesy Beef Enchilada Casserole later in the week (see Associated Recipes). Add the pasta to the pot, followed by the reserved pasta water.If you like a more cohesive pasta sauce, blend more if you like chunkier, blend less. ![]() ![]() Using an immersion blender - or carefully scooping batches into a countertop blender - pulse the sauce until the mixture takes on a thick, paste-like consistency.Once the liquid has reduced by half - this should take about 15 minutes - remove the pot from the heat. Add salt and pepper to taste, then bring the mixture to a low simmer and cover the pot. Add the wine to the pot, followed by just enough water to cover the contents of the pot.Add the crushed red pepper flakes, eggplant and sun-dried tomatoes. Cook over medium heat until they get jammy and a little browned, about 4 minutes. Cover the bottom of a large pot with olive oil, then add the garlic and shallots. Preheat the oven to 350 degrees Fahrenheit.That was the impetus for this pasta bake, which features a flavor-rich eggplant and sun-dried tomato sauce as the base and crispy toasted breadcrumbs and hand-torn mozzarella as the topping. The whole thing comes together in under an hour an hour, which is not too bad for a weeknight.īonus: If you use an oven-safe pot or a Dutch oven, this is a one-pot meal (because who really has the time to scrub multiple pans on a Monday?). RELATED: Salon Food's top 10 recipes of 2021: From impossibly crisp chicken parmesan to chocolate sandwiches I don't know about you, but my energy has been completely vampirized by these 4 p.m. When I recently had one of these now-routine cravings, I wondered if it was possible to create a shortcut to the same flavors. It's deliciously cheesy, crisp and punched up with the right amount of tomato-umami goodness. Nonetheless, eggplant parm is a meal I consistently crave because it hits all of the right notes. To me, these dishes are weekend projects. I have a few: birria tacos, lamb biryani and eggplant parmesan. Get your Spain on a Fork T-shirt and other awesome Merchandise here.I bet there's a dish you absolutely love, but you rarely go through the actual steps of making at home on a weeknight. If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Key Ingredients & Cookware I used in this Recipe: It will help thin it out, that way when you add the pasta into the oven, it doesn´t dry up. If a little water gets into the sauce, that´s ok. ![]() TIPS & TRICKS to Make this Recipe: Once the pasta is cooked al dente, using tongs, I add it directly into the sauce from the boiling water, making sure to shake off any excess water. But you can mix it up and use any cheese you like. ![]() For the cheese, I used a mixture of Manchego and Mozzarella. I added some sweet smoked Spanish paprika to the sauce to really elevate the flavors. What really flavors this pasta dish is the sauce and cheese. Make sure to check the package instructions on the pasta you´re using so it doesn´t overcook. The most important thing is to cook your pasta al dente, otherwise it gets a mushy texture. Serve it next to a salad and a bottle of Spanish wine for the ultimate Mediterranean experience. Truly, the perfect pasta dish for any occasion. It´s packed with flavors, easy to make and done in about 30 minutes. This Cheesy Baked Spaghetti seriously hits the spot.
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