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Preheat oven to 400 degrees and boil a pot of salted water. Peel and chop the onion and mince the garlic. Remove the rib from the center of the kale and coarsely chop.
It's as if mac and cheese and baked penne had a baby. The dish wasn't too heavy on the tomato, and had a nice balance of creamy cheeses punctuated by the herby basil bites here and there.
Kristin Teig. A modest amount of Calabrian chile paste and chopped sun-dried tomatoes deliver bold, zesty flavor in this easy weeknight-friendly pasta dish.
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The dish is typically made with penne or macaroni pasta, a minced-meat sauce with tomato and onion, and a white sauce often enriched with Rumi cheese. Egg or cheese (cheddar and mozzarella) [dubious – discuss] may also be baked on top. The dish was introduced to Egypt by Greek and Italian immigrants in the 19th century. [13]
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Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper.
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.