Easy One Pot Cheesy Baked Pasta

Easy One Pot Cheesy Baked Pasta

I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

  • ½ pound rigatoni pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • ½ pound sliced fresh Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
  5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
  6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Baked Penne Parmesan

baked-pastaI love recipes that take me all of 10 minutes to prepare and that will serve a few meals during the week. This beyond-easy pasta dish is one of those recipes that I make on Sundays and portion for lunches during the week.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of indicated on the packaging.
  3. Toss the drained pasta into the marinara sauce.
  4. Add the Mozzarella to the pasta and stir to distribute evenly.
  5. Pour the pasta into a medium baking dish.
  6. Top with the shaved cheese.
  7. Place the dish on a baking sheet to prevent oven drips and bake for 25 minutes.

Makes 2 generous entrée-size servings.

Note: I received a sample container of Sartori Cheese that I will now add to my grocery list.

Rigatoni Bolognese Featuring Delverde Pasta

Rigatoni Bolognese Featuring Delverde Pasta

Delverde BologneseI’ve written about the best commercial pasta I’ve encountered, Delverde Pasta, in the past, and I wanted to share how beautiful the pasta looks when coated with my Bolognese Sauce.

If you have an opportunity to sample this fantastic pasta, don’t hesitate. It’s unimaginable to think there’s such a difference between what we’ve grown accustomed to and what premium pasta can taste and feel like.

Cheers,

Veronique

Italian Culinary Experience by Casa Vinicola Zonin and SD26

Italian Culinary Experience by Casa Vinicola Zonin and SD26

Welcome TableMonday evening, I had the pleasure of being invited to a press event hosted by Casa Vinicola Zonin, Italy’s largest privately-owned wine producer with 11 wine estates in seven regions and a total of over 10,000 acres. The exclusive event was held at the modern-chic Astor Culinary Center in Manhattan.

Prosciutto and Melon

Prosciutto and Melon

The evening was also hosted by SD26, one of New York’s most prestigious restaurants and Delverde (see full review), a boutique pasta company from Italy.

Award-winning Tenuta Ca’Bolani Estate wines of the Friuli region were featured along delicious dishes prepared by Chef Matteo Bergamini of SD26 restaurant. The menu and pairings were:

White asparagus with Poached Egg

White asparagus with Poached Egg

Amuse: Prosciutto and melon. Pairing: Prosecco 1821 Cuvée Zonin

Antipasto: White asparagus with poached egg and nepitella mint. Pairing: 2012 Pinot Grigio Superiore.

Risotto: Carnaroli risotto with periwinkles, EVOO and lemon. Pairing: 2011 Sauvignon Aquilis.

Pasta: Pappardelle Delverde with wild boat ragu and toasted pine nuts. Pairing: 2011 Refosco dal Peduncolo Rosso.

Entrée: Roasted quail with black figs and watercress pe

Risotto with Periwinkles

Risotto with Periwinkles

sto. Pairing: 2007 Refosco Alturio.

Pappardelle with Wild Boat Ragu

Pappardelle with Wild Boat Ragu

Dessert: Grappa Nonino apple Tortino. Pairing: Brachetto DOC Piemonte, Castello del Poggio.

I buy the Prosecco periodically to serve at my dinner parties and really think it’s a smart choice, especially at $13 a bottle. While I enjoyed each food and wine pairing, the white asparagus and Pinot Grigio and the quail with the 2007 Refosco Alturio were outstanding. Who knew I could enjoy Pinot Grigio as much as I did Zonin’s? I’ll be looking for the apple-scented Brachetto as I thought it was stellar.

Roasted Quail with Black Figs

Roasted Quail with Black Figs

Tortino

Tortino

It was an amazing event with wine and food highlighting the authentic flavors of Italy. To learn about Casa Vinicola Zonin, visit: www.zoninusa.com

Cheers,

Veronique

Delverde Pasta – a Delightful Discovery

Delverde Pasta – a Delightful Discovery

Wild Boar Ragu and Pappardelle

Wild Boar Ragu and Pappardelle

A few nights ago, I had the opportunity to attend a press event in Manhattan hosted by Casa Vinicola Zonin where Delverde Pasta was prominently showcased. I wasn’t familiar with the boutique pasta company and enjoyed being awakened to a completely new pasta experience.

Delverde Pasta has been making high-quality, natural products since 1967. The Delverde pasta factory is located at the foot of the Majella mountain massif, deep in the Majella National Park in the Central Apennines of Abruzzo in Italy.

Pasta Comparison - Delverde on Left

Pasta Comparison – Delverde on Left

Delverde’s mission is “To produce and select high-quality foodstuffs, using methods that are environmentally-friendly and that carry on a tradition of healthy and authentic food”. This pasta is truly different than any others I’ve encountered. The Delverde representative at the events claims the pure waters of the Verde river, natural production methods and the very best durum wheat semolina account for the exclusive products created by the Italian company.

The audience was treated to a dish of Delverde Pappardelle with wild boar ragu made by Chef Matteo Bergamini of SD26. The pasta was cooked to perfection by the nearly-famous Delverde “Pasta Boys” who are on tour with the company to feature the pasta brand to North American consumers. The slightly-chewy texture and almost sweet flavor of the pasta are like no other. The Pappardelle is also the widest noodle made in this category on the market.

Delverde Tagliatelle

Delverde Tagliatelle

We were given to a quick glimpse of the Delverde Pasta Sommelier program at the event. A piece of Delverde rigatoni was provided to the attendees alongside another rigatoni from a well-known pasta brand. The other pasta brand is the one I’ve been using for years as my ‘upscale pasta’ – what a joke! The Delverde rigatoni was much lighter in color and nearly fragile in texture from the old-school process of extruding the pasta through a bronze die and letting it slow-dry. The other rigatoni was darker golden and shiny which is caused by fast and long drying that helps the pasta not be brittle for shipping. In the photo of the tagliatelle in the packaging that I’m including, you’ll see just how carefully the pasta is nested in the package by hand.

A pound of spaghettis is $2.29, so not the end of the world compared to a mediocre box priced at $1.50. Delverde can be found at a growing number of specialty shops in the USA and Canada.

To stay abreast of special events like the Pasta Sommelier program and all things Delverde Pasta, like its Facebook page.

Cheers,

Veronique