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Shave Parmigiano Reggiano over the top of the mixture and bake for 15 minutes. After that, turn on broiler and brown the top until golden brown and somewhat crispy. 5.
Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F. for 30 minutes or until hot and bubbling.
1. Place the bread on a baking sheet. Bake for 30 minutes in a 200°F oven, or until totally dry. 2. Break the bread into chunks . . . 3. And pulse [in food processor] until the bread turns into ...
DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella. BAKE 10 min. or until mozzarella is melted. Kraft Kitchens tips: SERVING SUGGESTION Serve with fresh fruit and a side salad to round out the meal.
Tip: To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350°F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it's hot.
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Prego offers many different varieties. The traditional pasta sauce is available in nineteen different flavors including marinara, traditional, mini meatball, zesty mushroom, and roasted garlic Parmesan. In Prego's Organic line, two flavors (Organic Mushroom and Organic Tomato and Basil) are made with all organic ingredients. A third line in the ...
In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.