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3 Easy Italian Pasta Recipes That are Worth Trying

Rita Putatunda Apr 19, 2019
When you think of Italian cuisine, pasta is the first thing that comes to mind. Although it has its origins in Italy, it has become a popular food practically all over the world.
Pasta is akin to noodles, made from the flour of certain grains, mixed with water and sometimes eggs. It comes in a variety of forms and shapes, each with its distinctive name. For example, the string shaped pasta is known as spaghetti, the thinner ones called vermicelli.
The ones shaped in short tubes are called penne and elbow macaroni. Then there is pasta shaped like grains of barley which is known as orzo and couscous, while large shaped ones are called lasagna.
There are also hollow shaped pastas like manicotti, ravioli and tortellini, which you can stuff with fillings.

Baked Italian Pasta

  • 1½ lb green tomatoes
  • 1 cup, onions (chopped)
  • 1 medium-sized green pepper (seeded; chopped)
  • 16 oz. penne or any other short sized pasta
  • 8 oz. mushrooms (cleaned and cut into halves)
  • 2 medium-sized zucchini (diced into 1" pieces)
  • 1 yellow pepper (diced into 1" pieces)
  • 2 red peppers (diced into 1" pieces)
  • 1 medium-sized onion (cut into 1" pieces)
  • 4 oz. asparagus (cut into 1" pieces)
  • tbsp, olive oil
  • 1 teaspoon, salt
  • ½ teaspoon, black pepper
  • 1 tablespoon, dried Italian seasoning (blend of oregano, basil, parsley)
  • 26 oz. marinara sauce
  • 1 cup, ricotta cheese
  • ½ cup, fontina or parano cheese
  • ½ cup, mozzarella cheese, shredded
  • ¼ cup, Parmesan cheese (grated)
First, preheat the oven to 450 ºF. Put the vegetables in a bowl and toss them with olive oil, Italian seasoning, salt, and pepper. Then, spread the tossed veggies in a baking pan, and roast for 15 minutes. In the mean time, boil some water and cook the pasta. Drain the water and add the marinara sauce, ricotta, Parano, and mozzarella cheese to it.
Remove the veggies from the oven, and fold it into the pasta gently. Take a 9x13'' baking dish and spray it with non-stick spray. Put the pasta mixture into it, sprinkle Parmesan cheese on top, and bake for 20-30 minutes, until it is bubbly and lightly browned.

Baked Lasagna with Spinach

  • 8 oz. mushrooms (cleaned and cut into halves)
  • 2 medium-sized zucchini (diced into 1" pieces)
  • 1 yellow pepper (diced into 1" pieces)
  • 10 sheets of lasagna
  • 10 oz. fresh spinach
  • 1 garlic cloves (minced)
  • 1 teaspoon, olive oil
  • 2 cups, marinara sauce
  • ¼ cup, Parmesan cheese (shredded)
  • 15 oz. ricotta cheese
  • 4 oz. smoked mozzarella cheese (shredded)
  • salt and pepper to taste
Start by preheating the oven to 350 ºF. Then, take a 9x13'' flat baking dish and spray it with nonstick spray. Then, place a large skillet on medium heat and add the olive oil. Toss in the garlic and cook for a minute to add flavor to the oil. Add the spinach, cook until it wilts. Remove this from the heat and season it with pepper and salt.
Take a large bowl and put in the Parmesan and ricotta cheese, and stir them together. Add the spinach mixture, folding it in. In the baking dish, pour half a cup of the marinara sauce in a layer at the bottom. Spread a sheet of lasagna on your work surface, spoon in the spinach and cheese filling across the bottom that is closest to you, and roll it up.
Place this roll on the marinara sauce in the baking dish. Repeat the process with the rest of the lasagna sheets. Sprinkle the top with mozzarella cheese and bake for 40-50 minutes, until the lasagna is bubbly and the cheese is lightly browned.

Pasta Salad with Avocado, Tomato, and Mozzarella

  • 1½ lb green tomatoes
  • 1 cup, onions (chopped)
  • 1 medium-sized green pepper (seeded and chopped)
  • 16 oz. penne or any other short-sized pasta
  • 6 oz. farfalle pasta
  • 6 tomatoes (ripe)
  • 1 large avocado (ripe)
  • 8 oz. mozzarella cheese
  • 2 tablespoons, pine nuts (toasted)
  • 2 tablespoons, fresh basil (chopped)
For the dressing
  • 2 tablespoons, olive oil
  • 2 tablespoons, wine vinegar
  • 1 tablespoon, balsamic vinegar
  • 1 teaspoon, grainy mustard
  • 1 pinch of sugar
  • Salt and pepper to taste
Cook the pasta, then drain and rinse, and allow to cool. Take a bowl, put in the dressing ingredients, and blend them together. Cut the mozzarella cheese and the tomatoes into thin slices. Cut the avocado into halves, and slice them lengthwise.
In a serving plate, arrange the sliced mozzarella cheese, tomatoes, and avocado around the edge, overlapping them. Toss the pasta with half of the dressing and basil. Then arrange this mixture in the center of the plate. Pour the rest of the dressing on it. Garnish with the rest of the basil and pine nuts.