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Baked pasta dishes - Forno Bravo Forum: The Wood-Fired Oven Community

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Baked pasta dishes

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  • Baked pasta dishes

    Does anyone have good recipes for baked pasta dishes? Gnocchi, lasagna, penne?

    I had a nice gnocchi with tomatoes at one of my brick oven cooking classes, which was nice. The wood-fired oven seemed to lighten the dish.

    Any ideas?
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Always successful. Even better next day
    THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

    SAUCE
    1 tablespoon olive oil
    1 cup chopped onion
    3/4 cup finely chopped peeled carrots
    2 tablespoons minced garlic
    8 ounces lean ground beef
    6 ounces spicy Italian sausages, casings removed
    1 28-ounce can crushed tomatoes with added puree
    1/4 cup tomato paste
    1/4 cup chopped fresh basil
    1 tablespoon golden brown sugar
    1 tablespoon dried oregano
    1 bay leaf
    1/2 teaspoon dried crushed red pepper
    LASAGNA
    15 lasagna noodles (about 12 ounces)

    2 15-ounce containers part-skim ricotta cheese
    1 cup grated Parmesan cheese (about 3 ounces)
    1 10-ounce package frozen chopped spinach, thawed, drained,
    squeezed dry
    2 large eggs

    4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)




    FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
    FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

    Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

    Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

    Serves 8.
    Bon Appétit
    March 1997

    Comment


    • #3
      Even Better than previous. Enjoy.

      SAUSAGE, CHEESE AND BASIL LASAGNA

      Sauce
      2 tablespoons olive oil
      1 pound spicy Italian sausages, casings removed
      1 cup chopped onion
      3 large garlic cloves, chopped
      2 teaspoons dried oregano
      1/4 teaspoon dried crushed red pepper
      1 28-ounce can crushed tomatoes with added puree
      1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)



      Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
      Filling
      11/2 cups (packed) fresh basil leaves
      1 15-ounce container plus 1 cup part-skim ricotta cheese
      1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
      3/4 cup grated Parmesan cheese (about 2 ounces)
      1 large egg
      1/2 teaspoon salt
      1/4 teaspoon ground black pepper

      Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.

      Assembly
      12 no-boil lasagna noodles from one 8-ounce package
      3 cups (packed) grated mozzarella cheese (about 12 ounces)
      1 cup grated Parmesan cheese (about 3 ounces)

      Nonstick olive oil spray Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.

      Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

      6 to 8 servings
      Bon Appétit
      February 2000

      Comment


      • #4
        Nice Work

        Richard,

        Thanks for these. I'll try both, but it's hard to imagine one's better than the other. I'll try, though, and try and try.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

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