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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.
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to ...
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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.
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]
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 ...
In Corsican cuisine the name sturzapréti refers also to large gnocchi made of cheese and vegetables, and then baked. Seasoned spinach or chard is rolled into balls together with brocciu cheese, and then baked in the oven. These balls are large enough to choke a person if eaten whole. [8]