Best Baked Pasta With Asparagus Lemon And Mascarpone Recipes

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS

Steps:

• Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
• Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
• Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

BAKED PASTA WITH ASPARAGUS (PASTA AL FORNO CON ASPARAGI)

Steps:

• Wash Asparagus.
• Remove any tough stalks and cut into short lengths.
• You may want to split the length in half.
• Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min.
• Every so often, add a little chicken stock to keep it moist.
• When the asparagus is done, season to taste.
• While the asparagus is cooking, process the ricotta cheese with the oil.
• Cook the pasta for half the time stated on the package.
• Drain and immediately toss in the remaining butter and half the Parmesan.
• Butter a deep oven dish.
• Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
• Repeat, finishing with the layer of pasta.
• Beat together the eggs and the remaining cheese and pour over the top.
• Sprinkle with black pepper.
• Bake in a medium oven, 350 degrees for 20 minutes.

BAKED PASTA

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.