And here's their master recipe for baked pasta. I can't locate it on their site, I've made the one
with cauliflower and it was very good.
* Exported for MasterCook 4 by Living Cookbook *
Baked Pasta Master Recipe
Recipe By : Tony Rosenfeld
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Main Dish
Pasta Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
kosher salt
olive oil
1 cloves garlic, minced
1/2 cup breadcrumbs (optional)Flavor bases (choose up to two, for a total of 1 pound)mushrooms: cut into 1/4-inch slices (I
-- use white button mushrooms but any
-- kind will work)
sausage: removed from its casing and
-- crumbled or broken into 3/4-inch pieces
-- (I use sweet Italian sausage, but hot is fine)
chicken: boneless, skinless thighs-trimmed
-- of fat and cut into 3/4-inch pieces
yellow onion: halved and thinly slicedLiquids (choose one)2 28-oz cans whole tomatoes, drained of 1 cup of
-- their combined juices and then puréed
-- in a blender or food processor
2 28-oz cans whole tomatoes, drained of 1 cup of
-- their combined juices and then puréed
-- in a blender or food processor,
-- plus 1/2 cup heavy cream
1 1/2 cups low-salt chicken broth plus 1 cup heavy creamSauce enhancers (choose two or three)2 Tbs Sherry or balsamic vinegar
1/4 cup olives, pitted and coarsely chopped
-- (I prefer Kalamata, but any kind will work)
1/4 cup sun-dried tomatoes (oil-packed), drained
-- and thinly sliced
1/4 tsp red chile flakes
1 coarsely chopped fresh herb, such as:
1/4 cup basil
1/4 cup flat-leaf parsley
1 Tbs rosemary
1 Tbs thyme leavesPastas, dried (use one)1 lb campanelle
1 lb farfalle
1 lb fusilli
1 lb gemelli
1 lb orecchiette
1 lb penne rigate
1 lb rigatoni
1 lb zitiVegetables (choose up to two)8 oz baby spinach
8 oz frozen peas
8 oz cauliflower: steamed or boiled until barely
-- tender (1 1/2-inch florets)
8 oz asparagus: steamed or boiled until barely
-- tender (1-inch pieces)
8 oz broccoli: steamed or boiled until barely
-- tender (1 1/2-inch florets)Cheese (choose two or three and combine (for a total of 12 ounces), shredded or crumbled)fontina
mozzarella
Parmigiano Reggiano or Pecorino Romano,
-- freshly and finely grated
gruyere
gorgonzola (blue cheese) (use no more than 4 ounces)
Get ready to cook
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Put a large pot with 6 quarts water and 2 tablespoons kosher salt on to
boil. Grease a 9- x 13-inch baking dish with 1 tablespoon olive oil. Read
the method from start to finish and gather your ingredients before you start
cooking.
3. Make-ahead tip: If you want to do some of the cooking ahead, make the
sauce a day in advance and then reheat it and proceed with the method at
step 5.
Brown the flavor bases one at a time
1. Heat 2 tablespoons olive oil in a 6- to 8-quart Dutch oven or heavy-based
pot over medium-high heat. When the oil is shimmering, about 1 minute, add
one of the flavor bases (see the list above) and 1/4 teaspoon kosher salt
and cook, stirring occasionally, until almost cooked through and nicely
browned, about 5 to 10 minutes. If you're only using one flavor base,
proceed to step 3. If you're using a second one, transfer the first to a
bowl with a slotted spoon, add another 2 tablespoons olive oil to the pan,
and brown the second flavor base as above.
Stir in 1 to 2 cloves minced garlic
1. Using a spatula or wooden spoon, push the contents of the Dutch oven to
the side. If the pan is dry, add 1 tablespoon oil, and then the garlic and
cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
Add the liquid and simmer
1. If you've set aside any browned flavor bases, return them to the pan. Add
the liquid (choose one from the list above), plus 1 teaspoon kosher salt.
Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook
for 10 minutes, stirring occasionally, so that the sauce thickens slightly.
Stir in the sauce enhancers
1. Add two or three ingredients from the list above and cook until they're
heated through and their flavors have melded, about 5 minutes. Taste for
salt and pepper.
Meanwhile, cook the pasta
1. Cook the pasta in the boiling salted water until it's just tender to the
tooth, about 10 minutes. Note: Cook the pasta a little less than you
normally might because it will cook more in the oven later.
Add the pasta and vegetables to the sauce
1. Drain the pasta and add it to the sauce, along with your choice of
vegetables (see the options above).
Add half of the cheese
1. Add 6 ounces of the cheese (see the list above for options) to the pasta
mixture and toss well. Transfer to the baking dish and spread evenly.
Top and bake
1. Top the pasta with the remaining cheese and then the breadcrumbs, if you
like. Bake until the cheese is golden brown and the breadcrumbs (if using)
are crisp, about 15 minutes. Let rest for 10 minutes before serving.
2. I like to use coarse fresh breadcrumbs (good crusty bread pulsed in a
food processor and seasoned with a large pinch of salt and a few grinds of
pepper). Panko, Japanese breadcrumbs, are a wonderful easy, substitute.
Recipe Author: Tony Rosenfeld
Recipe Source: Fine Cooking Dec 2004/Jan 2005
Author Note: Tony Rosenfeld is a contributing editor to Fine Cooking.
Author Note: My favorite combinations:
Author Note: Baked Penne with Tomato, Rosemary & Three Cheeses (canned
tomatoes, red chile flakes, rosemary, Fontina, Parmigiano, mozzarella).
Author Note: Baked Rotini with Chicken, Asparagus & Sun-Dried Tomatoes
(chicken, chicken broth, cream, sherry vinegar, sun-dried tomatoes, basil,
asparagus, Pecorino, mozzarella, breadcrumbs).
Author Note: Baked Rigatoni with Cauliflower in a Spicy Pink Sauce (canned
tomatoes, cream, red chile flakes, parsley, cauliflower, Parmigiano,
Fontina).
Author Note: Baked Orecchiette with Sausage, Spinach & Thyme (sausage,
chicken broth, cream, balsamic vinegar, thyme, baby spinach, Parmigiano,
Fontina, mozzarella, breadcrumbs).
Author Note: Baked Ziti with Peas & Browned Onions (onions, chicken broth,
cream, sherry vinegar, peas, Parmigiano, Gorgonzola, mozzarella,
breadcrumbs).
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