Archive for the ‘Pasta’ Category
Cheers to Vegetarian Awareness Week! Who says vegetarian dishes can’t be hearty or comforting? We’re here to show you a recipe from one of our favorite celebrity chefs, Giada de Laurentiis, which is both vegetarian and soul-warming. With a meal as warm and cheesy as Baked Penne with Roasted Vegetables, we doubt your guests will even notice it’s vegetarian!
2 red peppers, cored and cut into 1″ wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1″ strips
¼ cup extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 Tbsp dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus 1/3 cup for topping
2 Tbsp butter, cut into small pieces
Preheat the oven to 450 degrees.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13″ pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
With fall approaching, comfort food like this goes at the top of our list! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.
Recipe and photo courtesy of foodnetwork.com
Just because you take your lunch to work or school doesn’t mean you have to sacrifice great taste. Upgrade your brown bag lunch with these deliciously inventive Italian-inspired lunch recipes:
Panzanella Salad Recipe - depicted above
Chopped Antipasti Salad Recipe
Italian Primavera – a very cool microwavable recipe from The Learning Channel
Penne with Eggplant, Tomato & Basil – this recipe by Fine Cooking is delicious hot or cold
Meatball Parmesan Sliders from Betty Crocker
Italian Lemon Drop Cookies with Lemon Icing from Babble to satisfy your sweet tooth!
Enhance your lunch experience at work, school or with us! We invite you to join us at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and tips.
Thanks for all of your comments and votes yesterday! Out of almost 1400 comments, the recipe with the most tallies was Our Famous Rigatoni “D”®! We hope you enjoy making this dish!
We couldn’t leave out the lasagna & spaghetti lovers!
Spaghetti & Meatballs Recipe
We would love to see your homemade Maggiano’s meals. Share photos with us on any of our social channels!
We invite you to join us at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and tips.
As spring turns to summer this week, we are anticipating longer, warmer days and the season’s best ingredients. To celebrate the beginning of the season, we found this recipe that screams Italian summer just for you!
Photo by Faith Durand
1 Meyer lemon, zested and juiced (about 3 tablespoons juice)
½ cup mascarpone cheese
½ teaspoon salt
a few grinds of fresh pepper
¼ teaspoon freshly grated nutmeg
½ pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
½ cup chopped, toasted hazelnuts
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish! Please join us on Instagram, Twitter and Pinterest, and watch us on YouTube for recipes and ideas.