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Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting. What’s even ...
This easy, toss-together casserole offers all the flavors of a pepperoni pizza, with fusilli pasta absorbing the rich tomato sauce while mingling with gooey melted cheese and meaty pepperoni slices.
Pesto Tortellini Pasta Salad by Kayla Hoang Another mayo-free option, this recipe from Kayla Hoang uses store-bought pesto, garlic, lemon zest, vinegar and the oil from a jar of sundried tomatoes ...
A baked pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauce Cappellacci di zucca ferraresi: Emilia-Romagna: A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano ...
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg. [1] [2]
It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. [6]
Baked pasta becomes even more satisfying when you use cheese-filled tortellini as the base. The pasta, Italian sausage and garlic cook in marinara, then go into the oven with a ricotta-mozzarella ...
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
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