The reason for baking pasta is self-evident: Dinner is ready when the hungry hordes descend. Whether you’re feeding a sophisticated group of adults or stilling the collective appetite of an adolescents’ gathering, all of these pastas offer make-ahead luxury with a lightness and flair that breaks free from the same old lasagna.
RIGATONI, CHEESE AND PEA CASSEROLE
Preparation time: 40 minutes
Cooking time: 30-45 minutes
Yield: 6 servings
2 tablespoons olive oil
1/2 cup fine dry bread crumbs
1 1/2 tablespoons flour
2 cups 1-percent milk, heated
1/4 teaspoon ground nutmeg
Salt, freshly ground black pepper to taste
1 medium onion, thinly sliced
1 package (10 ounces) frozen peas, thawed
1 pound rigatoni or ziti
1 cup grated fontina cheese
2 tablespoons freshly grated Parmesan cheese
1. Heat oven to 350 degrees. Lightly oil 3-quart baking dish or coat. Coat dish with 1/4 cup of the bread crumbs, tapping out excess. Heat pot of water to boil for pasta.
2. Heat 1 tablespoon of the oil in heavy, medium saucepan over medium heat. Add flour; cook, whisking constantly, 1 to 2 minutes. Add hot milk; heat to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg. Season with salt and pepper to taste. Transfer to bowl; set aside to cool.
3. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add peas; cook 4 minutes longer. Season with salt and pepper. Add to milk mixture.
4. Cook rigatoni in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss with reserved sauce and vegetables. Stir in fontina. (Pasta mixture can be kept, covered, in refrigerator for up to 2 days.)
5. Spoon pasta mixture into prepared baking dish. Mix remaining 1/4 cup bread crumbs and Parmesan in small bowl. Sprinkle evenly over pasta.
6. Bake pasta until golden and bubbly, 30 to 45 minutes. Let stand 10 minutes before serving.
Nutrition information per serving:
Calories …… 520 Fat ………… 13 g Cholesterol .. 25 mg
Sodium ….. 410 mg Carbohydrates .. 77 g Protein ……. 22 g
FETTUCCINE TIMBALE
Preparation time: 35 minutes
Yield: 8 servings
Cooking time: 40-55 minutes
1/2 cup fine dry bread crumbs
1 tablespoon olive oil
1 tablespoon flour
1 1/2 cups 1-percent milk, heated
1/2 teaspoon ground nutmeg
Salt, freshly ground black pepper to taste
3 large eggs, lightly beaten
1 1/2 cups grated part-skim mozzarella cheese
1 container (15 ounces) non-fat ricotta cheese
2 ounces prosciutto or lean ham, cut in 1/4-inch dice
1/4 cup freshly grated Parmesan cheese
1 pound dried fettuccine
1. Heat oven to 375 degrees. Lightly oil 9-inch springform pan. Coat pan with 1/4 cup bread crumbs, tapping out excess. Heat pot of water to boil for pasta.
2. Heat oil in large, heavy saucepan over medium heat. Add flour; cook, whisking constantly, 1 to 2 minutes. Add milk. Heat to simmer, whisking until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg; season with salt and pepper. Transfer to large bowl; let cool 5 minutes. Add eggs, mozzarella, ricotta, prosciutto and 2 tablespoons of the Parmesan. Mix well.
3. Cook fettuccine in boiling water until al dente, 8 to 10 minutes. Drain and rinse well. Add to cheese mixture; mix well. (Pasta can be refrigerated, covered, up to 2 days.)
4. Spoon pasta mixture into prepared pan. Mix remaining 1/4 cup bread crumbs and remaining 2 tablespoons Parmesan in small bowl. Sprinkle evenly over timbale. Bake until bubbly, 40 to 55 minutes. Let stand 10 minutes. Run a knife around inside edge of pan, remove ring and place timbale on platter. Cut into wedges and serve.
Nutrition information per serving:
Calories …… 390 Fat ………… 12 g Cholesterol .. 150 mg
Sodium ….. 605 mg Carbohydrates .. 42 g Protein …….. 30 g
BAKED TORTELLINI
Preparation time: 35 minutes
Cooking time: 15-25 minutes
Yield: 4 servings
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 1/2 cups 1-percent milk, heated
1/2 cup grated fontina cheese
1/2 teaspoon ground nutmeg
Salt, freshly ground pepper
1 pound fresh or frozen cheese tortellini, preferably low-fat
1/4 cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1. Heat oven to 350 degrees. Lightly oil (or coat with non-stick spray) 4 individual gratin dishes or a shallow 1 1/2-quart baking dish. Heat pot of water to boil for pasta.
2. Heat oil in large saucepan over medium heat. Add flour; cook, whisking constantly, 1 to 2 minutes. Add hot milk. Heat to simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat; add 1/4 cup of the fontina and nutmeg, stirring to melt cheese. Season with salt and pepper. Transfer to large bowl.
3. Meanwhile, cook tortellini in boiling salted water until al dente, 6 to 8 minutes. Drain and rinse well. Toss with cheese sauce. Divide tortellini among prepared dishes. Top with remaining 1/4 cup fontina. Mix bread crumbs and Parmesan in small bowl. Sprinkle evenly over gratins. (The gratins will keep, covered, in refrigerator up to 2 days or in freezer up to 6 months. Thaw in refrigerator before baking.)
5. Bake gratins 15 to 25 minutes, or until golden and bubbly. Cooking time may be slightly longer for 1 1/2-quart baking dish.
Nutrition information per serving:
Calories …… 510 Fat …………… 14 g Cholesterol .. 65 mg
Sodium …… 1,045 mg Carbohydrates .. 68 g Protein ……. 27 g
