How To Cook Penne Pasta

How to Cook Penne Rigate Pasta

A dish of penne rigate pasta that has been cooked. Credit: Amarita/iStock/Getty Images for the image Penne is a narrow tube of pasta that mixes well with robust sauces such as pesto and meat-based marinara, to name a few examples. The word “Rigate” in the name refers to the fact that the penne has a ridged texture. When you bite into one of the open tubes, which are around 1 1/4- to 1 1/2-inches long, you will see that the sauce has filled into the centre, and that it has clung to the exterior, providing you with tremendous flavor with each mouthful.

Step 1

Fill your pot with water according to the guidelines on the package, which may vary depending on how much pasta you’re making. Sprinkle the salt into the water and bring it to a boil over high heat, stirring constantly.

Step 2

Add the penne rigate pasta to the boiling water and cook until al dente. Reduce the heat to medium high, but only slightly.

Step 3

Cook the pasta for about 14 minutes, or until al dente. Make sure to stir the penne on a regular basis to keep the tubes from clinging to one another and to the saucepan. Check the texture of the pasta to check whether it is the proper consistency; penne rigate is often served al dente, which means chewy in texture.

Step 4

14 minutes should be enough time to cook the pasta. Make sure to stir the penne on a regular basis to keep the tubes from clinging to one another and to the pot itself. To determine whether the pasta has the correct texture, take a bite and observe how it tastes; penne rigate is typically served al dente, or chewy.

Tip

Refrigerate any leftover penne rigate until you’re ready to use it in a cold pasta salad the next day. Blend with mayonnaise or your preferred dressing with your favorite veggies for a delicious meal. Using pasta in a casserole, combine it with marinara sauce and bake it in an oven-safe dish for 30 minutes at 350 degrees. Bake at 375 degrees Fahrenheit for 15 minutes, or until the mozzarella cheese has melted.

How to Cook Pasta Perfectly

Leave overdone, underflavored pasta in the past. 1 of 8 Follow these simple instructions to make perfectly cooked penne, spaghetti, and ziti every time. 2of 8The cooked yield of each variety of pasta is determined by the form of the pasta. Four ounces of tube-shaped pasta, such as penne, ziti, or corkscrew, equals 2 1/2 cups of cooked pasta in a standard recipe. The cooked equivalent of four ounces of long-strand pasta, such as fettuccine, spaghetti, or linguine is two cups. 3of 8Pour at least 4 quarts of water per pound of pasta into a large saucepan and bring to a boil.

  1. Only ten percent of the salt in the cooking water will be absorbed by the food being cooked.
  2. 4of 8Add the pasta to the boiling water and stir well.
  3. It is not required to add oil to the boiling water while making gnocchi.
  4. 5of 8To test a piece of pasta, take it from the boiling water and bite into it to see if it’s cooked through or not.
  5. If the pasta is going to be baked, it should be slightly undercooked, since it will continue to cook in the oven after it has been baked.
  6. Shake the colander to get rid of any remaining water.

Only the pasta that will be used in the salad should be washed. 7.Return the drained pasta to the still-warm cooking pot and mix it with the sauce, allowing it to stay warm until the dish is ready to be served (optional). 8of 8For step-by-step instructions, watch this little video.

How to cook pasta

Cooking pasta is quite easy, but time is critical, as it is with other basic preparations. In most cases, dry pasta cooks in around 10 minutes – any longer or any less will result in a tough, chalky mess; any shorter or any longer will result in a slimy, gooey mush. Test it out and stop cooking when it’s precisely ‘al dente’ – which literally translates from Italian as ‘to the tooth,’ but just means that you should have to chew it with your teeth.

How much water do I need to cook pasta?

  • The following amounts are for one person: 80-100g dry pasta
  • 500ml – 1litre water for every 100g

How do I season pasta?

  • 8-10 ounces of dry pasta per person
  • 500 milliliters to 1 gallon of water for 100 grams.

Basic pasta recipe:

In a large saucepan, bring the water (along with salt and/or olive oil) to a boil. Once the water has been brought to a boil, add the pasta and cook for 8-12 minutes, depending on the form (see above). Drain the pasta and set it aside to steam dry for a few minutes, or until the surface of the spaghetti has become matte. After that, you may add spaghetti sauce, pesto, or just a generous drizzle of olive oil and pepper to taste. Mix well to coat the spaghetti, allowing some of the sauce or dressing to be absorbed into the noodles itself.

How do you cook ‘al dente’ pasta?

  1. Ensure that you have enough of water in your pan before you begin the process. Use a big, high-sided pot and add at least 500ml, or up to 1 litre, of water every 100g of dried pasta (or more if necessary) (depending on the capacity of your pan). Check to see that there is still enough space at the top since you don’t want the water to bubble up and overflow into the container. Bring a pot of water to a boil, then add your pasta and cook until al dente. If you want to, or if the recipe advises it, you can salt the water first, or you can add a dash of olive oil instead. Carefully remove a piece or strand of pasta from the pan after it has been cooking for approximately 8 minutes. Allow it to cool before tasting. If the pasta is done, remove it from the fire immediately
  2. If it isn’t, cook it for another minute and then check again. The majority of dry ribbons of pasta, such as linguine, spaghetti, and tagliatelle, require between 8 and 10 minutes to cook. Shorter, thicker pasta forms such as bows or penne cook around 10-12 minutes, whereas fresh pasta such as ravioli and tortellini cook in 3-5 minutes. It is necessary to remove the pasta from the water and allow it to steam dry for a minute or two before combining it with any sauce or dressing after it has been cooked. If the sauce you intend to use is excessively thick, set aside a small amount of the pasta water to use to thin it out. Because lasagna sheets and cannelloni tubes are baked rather than boiled, be sure that the sauce you are stacking or filling them with isn’t too dry, as they will need to absorb some liquid as they bake.

Pasta recipes

Cacio e pepe with runner beans is a classic Italian dish. It’s a simple, basic, and delicious way to serve pasta, dressed with (a lot of) butter and cheese with a pinch of black pepper, while allowing the pasta to take center stage. This straightforward dish is a must-try, and it’s perfect for a no-fuss dinner for two. Pesto recipes that you may make at home Make a dollop of homemade pesto and toss it through your spaghetti once you’ve mastered the technique. Begin with the traditional basil and then let your imagination run wild with our five unique takes on an old favorite.

  • Vincisgrassi is a kind of grass that grows in Italy (wild mushroomprosciutto lasagne) For the most special of occasions, we recommend the most luxuriouspasta bake we know.
  • Penne with garlic and mushrooms When it comes to being filling and tasty, pasta does not necessarily have to be loaded with cheese.
  • Spaghetti with avocado, smoked salmon, and quinoa With nutty spelt pasta, you can ring in the new year in style.
  • This healthy meal is also a wonderful way to get your daily dosage of omega-3 fatty acids, and it can be prepared in under 15 minutes.

Get more recipe inspiration.

The simplest one-pan spaghetti recipe ever Learn how to prepare a simple seafood pasta dish. The most comprehensive collection of pasta available anywhere. What is your preferred method of preparing pasta? Leave a remark in the section below. Given that many nations are encouraging its citizens to stay at home, many of us are paying closer attention to our diets and how the food we consume might benefit our health.

BBC Future is revamping some of their most popular nutrition stories from their history in order to assist viewers in distinguishing reality from fantasy.

Instant Pot Penne Pasta Is Saucy, Creamy, and Ready in 20 Minutes

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Penne in the Instant Pot is nothing short of ultimate comfort food. What truly makes this dish stand out is the way the sauce clings to the pasta like a magnet, which is a fantastic combination of saucy and creamy. Furthermore, because the pasta is cooked directly in the sauce, it absorbs all of the garlicky, herbaceous, and tomato taste. What more could you ask for from a supper consisting of only three ingredients?

If you want to mix everything together right now, you should wait until the pasta is completely cooked.

(Remember, there will be no stirring!) Once the cooking time has expired and the pressure has been quickly released, you’ll whisk in some cream and fully combine the pasta and sauce.

It takes less than 20 minutes to make this spicy, creamy penne dish in the Instant Pot.

Ingredients

  • 1-quart (about 24-ounce) jar marinara sauce
  • 1/2 teaspoon kosher salt
  • 12 ounces dry penne pasta
  • 1 1/2 cups water
  • 1/2 cup heavy cream

Instructions

  1. Stir up 1 jar marinara sauce and 1/2 teaspoon kosher salt in a 6-quart or larger Instant Pot or electric pressure cooker until everything is well-combined. Spread a uniform layer of 12 ounces dried penne pasta on top of the sauce to finish it off. From this moment on, do not move. Pour 1 1/2 cups water into the marinara jar, cover it, and gently shake it to combine the flavors. Pour the water over the pasta and mix well. Remember, there will be no stirring here. Make that the lid is securely fastened and that the pressure valve is set to seal. Cook for 6 minutes at HIGH pressure according to the manufacturer’s instructions. It will take approximately 13 minutes to bring the pressure cooker to pressure
  2. Once the cooking time has expired, quickly release the pressure. Remove the pressure cooker from the heat. Stir in 1/2 cup heavy cream until everything is well-combined.

Recipe Notes

Storage:Leftovers can be kept refrigerated for up to 4 days if stored in an airtight container. Kelli FosterFood Editor, Preparation and Preparation Kelli is the Food Editor for Kitchn’s PlanPrep material, which she joined in 2013. Graduate of the French Culinary Institute, she has written many cookbooks, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddhism in the Kitchen, and Everyday Freekeh Meals. She resides in the state of New Jersey. FollowKelli

Penne Pasta with Meat Sauce

The other night, my mother prepared a penne pasta meal that took everyone by surprise, even myself. My 10-year-old nephew, who is as slender as a spatula and refuses to eat anything, ate this penne pasta with enthusiasm and requested for more the next day. My carb-avoidant sister couldn’t keep her hands off of it. My father proclaimed it a resounding success! Later that night, my father demanded that my mother describe in detail how she had created this particular penne pasta meal for him. Thanks be to God, for past experience has proven that my mother’s recipe memory has a half-life of only a few hours.

It was all returned to her once a few letters from her devoted father were sent.

Tip for the Meat Sauce

The key to making this penne pasta dish successful is to be creative.

Cooking the beef until it is sufficiently browned for the meat sauce! Using a cast iron frying pan over high heat, allowing the ground beef to cook in its own fat without stirring, gives the meat a better opportunity to brown and become flavorful.

How to Store and Freeze

Leftovers of this penne pasta may be stored in an airtight container for up to five days and reheat well in the microwave. If the mixture appears to be drying up, add a splash of water or milk to soften it up a little more. The meat sauce, on the other hand, does not freeze well, and neither does the pasta. If you wish to freeze part or all of the meat sauce for future meals, you may just omit the pasta from the recipe. To freeze the sauce on its own, heat the sauce until it is entirely cooked through, then allow it to cool completely.

Prepare the dish by defrosting it overnight in the refrigerator before reheating it, or by cooking it immediately from the freezer over low heat in a sauce pan.

Elise Bauer is a woman who works in the fashion industry.

Try These Other Great Pasta Dinners

  • Cooked Ziti
  • Hamburger and Macaroni
  • Pepperoni Pizza Penne Pasta
  • Shrimp Pasta alla Vodka
  • Baked Ziti
  • Pasta Skillet with Chicken Sausage, Cheese, and Spinach
  • Baked Ziti with Chicken Sausage, Cheese, and Spinach
  • 4 cups choppedonion (about 1 largeonion)
  • 2 cloves minced garlic
  • 8 ounces penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cups choppedonion (about 1 largeonion)
  • 2 cloves minced garlic one-tablespoon dry Italian spice (a combination of dried basil, oregano and rosemary, thyme and marjoram, as well as savory)
  • A sprinkle of dried thyme
  • A dash of red pepper flakes
  • 1/2 teaspoon fresh thyme
  • 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
  • 2 1/2 cups scanned chunkytomato sauce (approximately one 28-ounce can, preferably Muir Glen brand if available)
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1pound ground beef (16 percent fat)
  • 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
  1. 4 cups choppedonion (approximately 1 largeonion)
  2. 2 cloves minced garlic
  3. 8 ounces penne pasta
  4. 2 teaspoons extra virgin olive oil
  5. 2 teaspoons salt
  6. 2 teaspoons extra virgin olive oil 1 teaspoon of Italian seasoning (a combination of dried basil, oregano, rosemary, thyme, marjoram, and savory)
  7. 1 teaspoon of olive oil half-teaspoon fresh thyme (or a sprinkle of dried) and a dash red pepper flakes 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
  8. 2 1/2 cups scanned chunkytomato sauce (approximately one 28-ounce can, preferably Muir Glen brand if available)
  9. 1 teaspoon sugar
  10. 1 tablespoon chopped fresh parsley
  11. Salt and freshly ground black pepper
  12. 1pound ground beef (16 percent fat)
  13. 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
See also:  How Long Is Pasta Good For In The Fridge
Nutrition Facts(per serving)
516 Calories
28g Fat
31g Carbs
36g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 516
% Daily Value*
Total Fat28g 35%
Saturated Fat 9g 43%
Cholesterol101mg 34%
Sodium1051mg 46%
Total Carbohydrate31g 11%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein36g
Vitamin C 14mg 72%
Calcium 73mg 6%
Iron 6mg 32%
Potassium 982mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

How To Cook Al Dente Pasta

Pasta is a popular dish in many countries, and the most crucial component of making pasta is to prepare it properly. ‘Al Dente’ means “to the point.” Pasta made by the Pastameans is solid to the bite after it is finished cooking (tender but firm). The word refers to the optimal consistency for pasta that requires only a short amount of cooking time. The overall flavor of any pasta meal is influenced by the texture of the pasta sauce used. It is beneficial to consume pasta al dente for health reasons.

  1. Italian meaning ‘to the teeth,’ al Dente refers to pasta that has been cooked just long enough so that it is neither too firm nor too soft, and whose texture can be felt by the teeth while biting down.
  2. Cook your pasta until it is ‘al dente,’ to keep the GI value low.
  3. If pasta is overcooked, it becomes mushy and absorbs all of the sauce, losing its flavor and texture in the process.
  4. Cooked pasta may be served as a toddler food by simply sautéing it in a little butter, salt, and pepper (or mild tomato sauce if you want), then topping it with cheese and serving it immediately.

Toddlers like being able to choose and eat their own meal, which makes pasta an excellent choice. It’s the perfect lunchbox snack since it’s easy to consume and doesn’t spill.

Few types of commonly used pasta and its cooking time

To improve the flavor of any pasta, add a healthy sprinkle of sea salt to the boiling water before adding the pasta. Bring the water to a boil, then season with salt to taste. Gently mix the pasta into the boiling water after it has been added. Bring back to a boil (boil uncovered) and cook, stirring periodically, for the time period listed below. Remove from heat and allow it cool completely.

  • Penne should be done in 11-12 minutes
  • Rigatoni should be done in 10-15 minutes
  • Fusilli should be done in 10-13 minutes
  • Fettuccine should be done in 8-13 minutes
  • Spaghetti should be done in 12 minutes
  • Shells should be done in 9-14 minutes. Shells are available in a variety of sizes, and cooking times vary based on the size of the shell. The time for macaroni and cheese is 9 to 12 minutes
  • The time for ravioli and angel hair is 5 to 6 minutes
  • The time for farfalle is 10 to 12 minutes
  • And the time for farfalle and angel hair is 5 to 6 minutes. Cooking time for regular lasagna is around 9 minutes. Using oven-ready pasta means you don’t have to boil it beforehand
  • You can use it directly from the package in your recipes. Simply stack it and bake it
  • The moisture from the sauce will soften the lasagna while it’s baking. When compared to regular/traditional lasagna, no-boil lasagna is significantly faster to prepare.

Water ratio for boiling the pasta

  • Boil 3 to 4 cups of water with 1 teaspoon salt for 1 cup of pasta (of any kind)
  • Drain. a 6 to 8-quart pot, 4 to 6 quarts of water, and 1 to 2 teaspoons of salt are all you need to make 1 pound of pasta.

Few important points to remember while cooking the pasta

  • Boil 3 to 4 cups of water with 1 teaspoon salt for every cup of pasta (any kind). a 6 to 8-quart pot, 4 to 6 quarts of water, and 1 to 2 teaspoons of salt are all you need to make one pound of pasta.

Storing and reheating cooked pasta

What is the best way to refrigerate? Cook pasta ahead of time and use it in a variety of dishes throughout the day. Cook the pasta until al dente, drain, and stir with just enough olive oil to coat. Allow it cool fully before storing in a tightly sealed jar in the refrigerator. What is the best way to reheat -? Place the pasta in a microwave-safe bowl and microwave on high for one or two minutes, or until the spaghetti is warm, depending on the amount of pasta being used. If you wish to reheat a big quantity of pasta, slightly undercook the pasta before putting it in the refrigerator to cool.

  • What is the best way to freeze?
  • Freeze them in single layer in freezer-safe bags, and then lay them flat to cool.
  • The second method is to slightly undercook the pasta, drain it, stir it with enough oil, and set it aside to cool fully.
  • For longer variety noodles, arrange them in little nests on a baking sheet coated with parchment paper and flash freeze for a few minutes.
  • Observation –Pasta keeps well in the freezer for up to 3 months, and storing it in these two methods makes it easier to prepare later.
  • See below for recipes that use the Instant Pot as well as the traditional approach; I’ve included a few examples.
  • So, how do you cool it down? Prepare / cook pasta ahead of time and use it in dishes later on in the week. Drain and stir with enough oil after boiling the pasta until it is al dente. Allow it cool fully before storing in a tightly sealed jar in the fridge. What is the best way to reheat –? In a microwave-safe bowl, place the pasta and microwave on high for one to two minutes, or until warm, depending on the quantity. You should slightly undercook the pasta before refrigerating it if you plan on reheating a significant quantity of it. When you’re ready to use the pasta, boil it for 1 to 2 minutes (do not overcook), until it’s al dente, and then drain thoroughly to remove excess starch. What is the best method of freezing? To prepare pasta for freezing, you may use the same procedure: slightly undercook the pasta and drain it before mixing in sufficient oil and allowing them to cool fully before freezing them. Make sure they’re all frozen in a single layer in freezer-safe bags and laid flat. When you’re ready to use the pasta, boil it for 1 to 2 minutes (do not overcook), until it’s al dente, and then drain thoroughly to remove excess starch. The second method is to slightly undercook the pasta, drain it, mix it with just enough oil, and allow it to cool fully before using it as directed. Before portioning, lay the cooked pasta flat on a parchment-lined baking sheet and “flash freeze” until it’s frozen and doesn’t adhere to each other before putting it in zip-lock bags or freezer-safe containers. Make little nests of the noodles on a baking sheet lined with parchment paper and flash freeze them for a longer variety of noodles. As soon as you’re ready to use the pasta, cook it for 1 to 2 minutes (do not overcook), until it’s al dente, then drain it well. Observation –Pasta keeps well in the freezer for up to 3 months, and storing it in these two methods makes it simpler to prepare later. In addition to using the Instant Pot Pressure Cooker, pasta may be prepared in a variety of other methods. See below for recipes that use both the Instant Pot and a conventional manner.

Step by step picture of how to cook penne pasta

What is the proper way to refrigerate? Prepare / cook pasta ahead of time and use it in recipes later on. Boil the pasta until al dente, drain, and stir with just enough olive oil to coat. Allow to cool fully before storing in an airtight jar in the refrigerator. The Best Way to Reheat –? Place the pasta in a microwave-safe bowl and microwave on high for one or two minutes, or until the spaghetti is warm, depending on the amount of pasta you have. You should slightly undercook the pasta before refrigerating it if you want to reheat a significant quantity of it.

  1. How do you freeze something?
  2. Freeze in single layer in freezer-safe bags, then put them flat to cool.
  3. The second method is to slightly undercook the pasta, drain it, mix it with enough oil, and allow it to cool fully.
  4. If you want longer variety noodles, put them into little nests on a baking sheet coated with parchment paper and flash freeze them.
  5. Note: Pasta keeps well in the freezer for up to 3 months, and storing it in these two methods makes it easier to prepare later.

Pastas may be prepared in a variety of ways, including the Instant Pot Pressure Cooker. See below for recipes that use the Instant Pot as well as the traditional manner; I’ve included a few examples.

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. 395g) crushed tomato (1 can)
  2. Salt to taste
  3. 12 lbpenne pasta (225g)
  4. 2 tablespoons olive oil
  5. 12 medium onion, finely chopped
  6. 12 teaspoon red chili flakes
  7. 1 clove garlic, minced
  8. 14 ozcrushed tomato(395g) 1 can

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

Tomato Basil Penne Pasta

Medium heat should be applied to a big sauté pan. Cook until the onion is transparent, 8-10 minutes, in the olive oil and onion mixture. Cook for a further 2 minutes, or until the chile flakes and garlic are aromatic. Sautee over medium heat for about 20 minutes, stirring occasionally Prepare a big pot of salted water by bringing it to a rolling boil. The pasta should be cooked according to the package directions unless otherwise specified. Drain the pasta, reserving 12 cup (120 mL) of the water.

Re-stir the sauce, adding a little amount of pasta water if necessary to loosen the consistency.

Most helpful critical review

A big sauté pan should be heated over medium heat. Cook for 8-10 minutes, stirring occasionally, until the onion is transparent. Cook for another 2 minutes, or until the chile flakes and garlic are aromatic. Cook, uncovered, for 20 minutes after adding the tomatoes. Prepare a big pot of salted water to come to a rolling boil. Prepare the pasta according to the package directions. Save 12 cup (120 mL) of the pasta water before draining; Toss the pasta with the sauce once it has been drained. Toss thoroughly, adding a little amount of pasta water if necessary to loosen the sauce.

  • The number of 5star ratings is 140
  • The number of 4star ratings is 66. 3star ratings: 23, 2star ratings: 7, and 1star ratings: 2.

So tasty, and it’s highly adaptable! I cooked this dish for supper last night, adjusting it to match the ingredients I had on hand. My pantry included plenty of fresh basil, a half-pint of grape tomatoes, and 5 pounds of mozzarella that had been left over from a charity event for which we had previously cooked baked ziti. Because I only had half the number of tomatoes asked for, I used an 8-ounce can of tomato sauce that I had in the cupboard, and I loaded the sauce with fresh basil instead of simply adding it at the end of the cooking time.

See also:  How Long Does Leftover Pasta Last

Normally, I stick to a recipe the first time I make it, but I needed something quick and easy to prepare with things I already had on hand, so I tweaked this one a little and it turned out fantastic.

This is a dish that I will definitely make again.

The only change I made was that I used 3 tablespoons standard olive oil and 1 tablespoon dried basil instead of the extra virgin olive oil.

It’s similar to a fresh twist on the classic mac and cheese.

  1. I added yellow squash and zucchini (as I do to everything this time of year!) and plum tomatoes in place of grape tomatoes because I didn’t have any on hand at the time.
  2. I plan to use less cheese and more basil the next time I cook this dish, which I will surely do.
  3. Continue readingAdvertisement When I first saw this dish, I fell in love with the ingredients, but I wasn’t as enthusiastic about the meal itself.
  4. When the cheese started to melt, I had to break it up into smaller pieces in order to have it evenly distributed throughout the dish.
  5. After tasting it, we concluded that it lacked taste, so we decided to incorporate some handmade pesto into the recipe.
  6. I made the following modifications: Smart Taste Rotini were substituted for Penne, and the cooking time was followed according to the package guidelines.
  7. It turned out beautifully.

I served it alongside the Parmesan Chicken dish by Mollie Hall, which can be found on this website (see my review there for my adjustments).

Read MoreThis meal reminded me of something I’d had at Macaroni Grill.

I raised the amount of spinach and basil by roughly 2-3 times, reduced the amount of parmesan, and increased the amount of jack cheese for an additional kick.

Continue readingAdvertisement THERE IS WAY TOO MUCH CHEESE!

I used the amount that was specified, and it was overpowering.

I also simply used mozzarella and parmesan, and it turned out fantastic.

He suggested that we try broccoli as a side dish next time.

In addition, I added additional chicken broth to let the tomatoes simmer.

The chicken broth, in my opinion, is an excellent addition.

I had some leftover fresh chicken, which I added to the meal to make it a bit more substantial.

It’s simple to make and quite delicious!

I found it to be boring, and the cheese was lumpy, making it difficult to serve.

How To Cook Pasta recipe, Italian Recipes

The recipe for how to cook pasta|how to boil pasta quickly|how to cook pasta penne|best method to cook pasta at home| has 13 stunning photos. How to cook pasta is a step-by-step procedure for preparing pasta to perfection till it is finished. Learn how to boil pasta quickly and effortlessly. The first step in creating a superb pasta meal is to ensure that the pasta is well cooked. The most effective method of cooking pasta at home is to use enough of water and a large, deep pan for boiling. Pasta should be cooked until it is ‘al dente,’ or “firm to the biting.” Undercooked pasta is unpalatable and has a distinct flavor of raw flour, whereas overcooked pasta would be mushy and sticky in consistency.

  1. And quickly rinse it under cold water to prevent the spaghetti penne from cooking any more.
  2. Add the pasta to the boiling water one sheet at a time, starting with a few strands and working your way up.
  3. The length of time it takes to cook the pasta will depend on the size and thickness of the pasta.
  4. Larger forms (such as spaghetti, fettuccine, and dry lasagna sheets) may require an additional 10 to 12 minutes of cooking time.
  5. Transfer it to a dish of ice water to cool it down a bit.
  6. If you are not going to use the pasta right away, mix it with 1 tablespoon of olive oil before serving.
  7. If you are not going to use it right away, remember to drizzle a little olive oil over it and toss thoroughly.
  8. Instructions on how to boil pasta quickly and simply.
  9. Before adding the pasta to the boiling water, check to see that it has reached a full boil.
  10. Always add salt to the water while cooking pasta so that the pasta absorbs the flavor of the salt as it cooks.
  11. Enjoy this recipe for how to cook pasta|how to boil pasta quickly|how to cook pasta penne|best way to make pasta at home.

How To Cook Pasta recipe – How to make How To Cook Pasta

Time required for preparation: Time required for cooking: Makes 3 servings and takes around 30 minutes total. Please show me the forservings. Cooking Time: Preparation Time: Makes 3 servings in total. Total time: Prepare for dishes by displaying them to me

Energy 271 cal
Protein 6.1 g
Carbohydrates 38.5 g
Fiber 1 g
Fat 10 g
Cholesterol 0 mg
Sodium 904.6 mg

Instant Pot Penne Pasta Recipe

With this delicious Instant Pot Penne Pasta recipe, you can save time (and dishes!) while still enjoying a delicious meal.

When I made this simple breezy Instant Pot spaghetti for dinner the other night, I knew I had to share it with you! It’s quick, simple, and completely hassle-free to clean up because you’re not using several pots, pans, and strainers.

Let’s get saucy!

It’s super easy to prepare this Instant Pot penne pasta using pre-made sauce, but you could also use your favorite go-to homemade sauce instead if you prefer. Alternatively, for the carnivores among us, you may brown some ground beef in the IP first (sautéing it with the onions) before adding the remaining ingredients. Paul asked if I would be interested in include mushrooms in the next batch, and I am beyond delighted to do so! It would be a fantastic addition, in my opinion.

Easy Instant Pot Penne Pasta with Red Sauce

A terrific evening supper that comes together in minutes, this easy and saucy pasta dish is a must-try! The use of the Instant Pot to cook the entire pasta meal eliminates the need for additional pots and pans, as well as draining and straining. You could absolutely make this on the stove if you wanted to, but I prefer the convenience of using a pressure cooker here.

Instant Pot Penne Pasta

With this delicious Instant Pot Penne Pasta recipe, you can save time (and dishes!) while still enjoying a delicious meal. Preparation time: 10 minutes 15 minutes to prepare 25 minutes is the whole time allotted. Servings4servings Calories392kcal

  • 2 tablespoons olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • 2 cups water
  • 1/4 teaspoon salt (plus additional to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried basil or fresh basil, to taste
  • 2 tablespoons olive oil 1/4 teaspoon black pepper
  • 12oz penne pasta
  • 2 cups spaghetti sauce (snag your favorite! )
  • 1 tablespoon cream cheese
  • 2 handfuls fresh baby spinach
  • 1/4 teaspoon parmesan cheese for sprinkling on top
  • 1/8 teaspoon black pepper
  1. To begin, measure out all of your ingredients and cut up your vegetables. This dish comes together in a short amount of time. Your onion should be peeled and coarsely chopped. Garlic should be peeled, smashed, and minced. Using a 6-quart Instant Pot, set the sauté mode to high, add 2 tablespoons oil, and turn the heat to high. Sauté the onions for approximately 3-4 minutes, or until desired softness is achieved, then add the garlic and cook for an additional 30 seconds, or until fragrant. Press the “CANCEL/OFF” button and then add the water and pasta. Make sure the onions and garlic are well mixed into the liquid and are not stuck to the bottom by stirring constantly. Place 2 cups of spaghetti sauce on top of the crushed red pepper flakes, basil, salt, and pepper and stir to combine
  2. DO NOT STIR Close and secure the lid, then set the vent in the sealing position. Set the pressure to “HIGH” and the mode to “MANUAL” or “PRESSURE COOK.” To reduce the cooking duration to 5 minutes, press and hold the +/- buttons. When preparing pasta in the Instant Pot, the usual rule of thumb is to cook the noodles for half the amount of time specified on the package. Double-check your pasta box and make any necessary adjustments to the cooking time
  3. The Instant Pot will require an additional 5-8 minutes to get up to pressure before the countdown begins. As soon as the Instant Pot beeps and the countdown has completed, quickly release the pressure by turning the pressure release valve to the venting position. As the steam is released, take a step back and wait for the pin to drop and the lid to unlock. Remove the cover and stir in the cream cheese and spinach. Replace the cover for a minute or two to allow the spinach to wilt. Try one of the noodles and then alter the seasonings as required, adding extras of everything you want to your liking. I topped mine with more red pepper flakes, which was delicious
  4. While it’s still hot, sprinkle it with grated Parmesan cheese and dive in.

The nutritional information shown below was calculated using an internet recipe nutrition calculator. Make any necessary adjustments based on the amount of parmesan cheese used and the type of sauce used. Enjoy! Nutritional Values Penne Pasta in the Instant Pot Amount Per Serving (in grams) Calories392 Calories from fat account for 45 percent of the daily recommended intake. The following nutrients are included: *Fat5g8 percent Saturated Fat1g6 percent Cholesterol4mg1 percent Potassium719mg Carbohydrates (21 percent): 74 g 25 percent fiber (5g) and 21 percent protein (14g) are included.

Please let me know if you have a chance to try this simple Instant Pot Penne Pasta recipe.

I’m looking forward to seeing what you come up with!

Looking for more Instant Pot Pasta Recipes?

This recipe for Instant Pot Tortellini is topped with fresh shredded basil and grated Parmesan cheese, and it is really delectable. I really adore it! The Instant Pot Pasta Puttanesca from Sarcastic Cooking looks very delicious! Another dish that is a hit with the audience is my vegetarian Instant Pot Taco Pasta. Despite the fact that I make it vegetarian, my mother-in-law prepares it with ground turkey, and they both love it! It’s extremely adaptable and always disappears in a flash.

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Penne Pasta Bake Recipe

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. PIN IT FOR LATER REFERENCE! While we enjoy pasta on a regular basis, penne pasta is one of my personal favorites. You might also like this Sausage and Peppers Pasta, Penne with Butternut Squash and Sausage, or Key West Penne if you enjoy penne. As a food writer, it may be a little humiliating to say that my children aren’t the most experimental eaters on the planet.

  • We still have difficulties, despite the fact that things are getting better as kids get older.
  • Pizza prepared from scratch.
  • Tacos.
  • Thank goodness I enjoy spaghetti as well because it has been a staple in my diet pretty frequently.
  • A rich, creamy red sauce, pasta, and lots and plenty of cheese are the ingredients for this dish.

Ingredients

Penne Pasta: I believe that penne is the best type of pasta for this dish since the form keeps the sauce effectively. Ground Beef: I prefer to use lean ground beef in order to avoid having a lot of oil or fat in my dish. If you want to add even more flavor, you may substitute sausage for some of the ground beef. Onion: This is a fantastic taste enhancer. As an added bonus, a clove or two of minced garlic would be delectable. Sauce: Make sure you pick a marinara sauce that you truly enjoy eating with.

  • I prefer to use a marinara sauce that contains a large amount of Italian spices.
  • You may technically omit it, but you will lose the creamy texture of the dish, which is one of the things I enjoy the most about this recipe!
  • I really enjoy the combination of all three cheeses.
  • Parsley: Although it is not essential, I enjoy adding something fresh and green at the end of the recipe.

How to Make this Penne Pasta Bake

PASTA: Cook your pasta until it’s al dente, around 8 minutes. Cooking it for too long can result in mushy results when everything is mixed together and baked together. SAUCE: To prepare the sauce, brown the ground beef with the onion in a large skillet over medium heat, then add the marinara and allow everything to stew together and simmer. Add in the sour cream and mix well. COMBINE: Toss the cooked pasta into the beef sauce until well combined. ASSEMBLE: To assemble, you’ll need two layers of meat/pasta, followed by a layer of cheese.

See also:  How To Cook Pasta In The Instant Pot

Half of the provolone (break the slices if necessary) and half of the mozzarella are then placed on top of the pizza.

Continue to add the rest of the spaghetti, followed by the remaining provolone, mozzarella, and parmesan cheeses. BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving. DIRECTIONS:

Tips and Tricks

  • You could theoretically use any type of pasta for this recipe, but I think that a short cut pasta works best here in my experience. Penne is one of my favorite pasta dishes since it absorbs the sauce so wonderfully. This Penne Pasta Bake freezes well and can be prepared ahead of time. In addition, my children prefer it the best, so that is always a determining factor. You can substitute shredded Provolone if you can find it, but I prefer the slices of cheese in this recipe. Make it till just before you’re about to bake it. Place the container on a baking sheet and place it in the refrigerator for about 30 minutes before baking. It is possible that you may need to increase the baking time by a few minutes. As soon as the cheese has melted and begun to bubble, you will know it is ready.

More Pasta Recipes

Ground Beef Stroganoff in a Single Pot Lasagna in a Skillet with Bacon and PeasOne-Pan Pasta with Bacon and Peas Tuna Casserole with Creamy Mac and Cheese

Description

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. Scale

Ingredients

  • 2 pounds ground beef, chopped
  • 1 (24-ounce) jar marinara sauce
  • 12 cups sour cream
  • 6 slices Provolone
  • 4 slices Mozzarella
  • 14 cup Parmesan
  • Chopped parsley
  • 8-ounce pasta
  • 12 pounds ground beef
  • 12 medium onions, chopped

Instructions

  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, about 5 minutes. In the meantime, cook the ground beef in a large pan over medium heat. Cook until the onion is softened, about 5 minutes. Allow for 15 minutes of simmering time after adding the spaghetti sauce. Add in the sour cream and mix well. Stir in the drained pasta until it is well coated. Preheat the oven to 350 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a 2-quart baking dish. Half of the spaghetti should be poured into the baking dish. Place half of the Provolone and half of the Mozzarella on top of the salad. Pour the remaining spaghetti on top and sprinkle with the remaining Provolone and Mozzarella cheeses, finishing with the Parmesan. Bake for 30 minutes, or until the cheese is melted and bubbling. Before serving, garnish with finely chopped parsley.

Recipe Notes:

This dish was adapted from allrecipes.com. Alternately use half ground beef and half Italian sausage to add extra flavor to this dish. In place of penne, any short cut pasta can be used – penne is simply our preferred choice! MAKE THE DAY BEFORE: This dish may simply be prepared the day before and baked just before serving. STORAGE: This dish keeps nicely in the freezer. You may construct the entire dish, cover it with plastic wrap, and freeze it either before or after it is baked. In any case, be certain that it has thoroughly cooled before freezing.

Leftovers may also be frozen in individual serving sizes and warmed in the microwave for quick and simple dinners on the go.

Keep any leftovers covered in the refrigerator for up to 3-4 days after they’ve been prepared.

The numbers might vary depending on the brands and goods used.

Nutrition

  • Allrecipes.com was used as a source for inspiration. Substitute half ground beef and half Italian sausage for the ground beef for extra flavor. In place of penne, any short cut pasta can be used – penne is simply our preferred option. Preparing this the day before and baking it just before serving is a simple process. STORAGE: This dish keeps nicely in the refrigerator. You may construct the entire dish, cover it with plastic wrap, and freeze it either before or after it has finished baking. If you are freezing it, be sure it has thoroughly cooled before doing so. Prior to baking, allow it to defrost overnight in the fridge. For quick and easy dinners, leftovers may be frozen in individual quantities and warmed in the microwave. I would not advocate using the microwave for anything greater than a single serving, though. Keep any leftovers covered in the refrigerator for up to 3-4 days after they’ve been cooked. The nutritional information provided is simply an approximation. Numbers may fluctuate depending on which brands and items are used. Any nutritional information provided should be regarded as a broad guideline only, not as gospel.

Baked pasta, pasta bake, penne pasta recipe, penne pasta, penne spaghetti Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at

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This simple penne pasta bake is a freezer-friendly comfort dish that you can prepare ahead of time and enjoy afterwards. You’ll wow the people you care about with a delicious cheese penne pasta bake that will taste just as wonderful in a couple of months as it does now. Because it contains a generous amount of substantial meat, melting cheese, and bubbling pasta sauce, this 13×9-inch dish is one of those wonderful, borderline-magical dinners that never seems to finish!

Ingredients

  • A pound of ground beef
  • A medium onion, chopped
  • 2 1/2 cups (8 oz) penne pasta, cooked and drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1jar (24 oz) chunky vegetable pasta sauce
  • 1 egg
  • 2 cups shredded mozzarella or Italian cheese blend (8 oz)
  • 1 jar (24 oz) chunky vegetable pasta sauce

Steps

  • 1Preheat the oven to 350 degrees Fahrenheit. Cook the meat and onion in a 5-quart Dutch oven over medium-high heat for 5 to 7 minutes, turning often, until the beef is completely cooked
  • Drain. 2 Combine the cooked pasta, salt, pepper, and pasta sauce
  • Stir well. In a medium-sized mixing bowl, combine the ricotta cheese, egg, and 3/4 cup mozzarella cheese. Preparation: Spray a 13×9-inch baking dish with cooking spray. Half of the pasta mixture (about 3 1/2 cups) should be placed in the bottom of the baking dish. Spoon the ricotta mixture over the pasta mixture in the baking dish in an equal layer. 4 Place the remaining pasta mixture on top and sprinkle with the remaining 1 1/4 cups cheese. Cooking spray should be sprayed over a sheet of aluminum foil large enough to cover the baking dish. Cover the baking dish with aluminum foil, spraying the foil side down. Bake for 35 to 40 minutes, or until the potatoes are cooked through and the cheese has melted. 5 Preparing Ahead of Time: Wrap the casserole in aluminum foil in a double layer of plastic wrap, label it, and freeze it for up to 3 months. To defrost and bake: Refrigerate to defrost overnight or until thoroughly thawed before using. Take the plastic out of the way. Bake for 50 to 60 minutes, or until the middle is heated (165°F) and the cheese has melted, depending on your oven. To bake directly from the freezer (no thawing required): Preheat the oven to 350 degrees Fahrenheit. Take the plastic out of the way. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the middle is heated (165 degrees Fahrenheit) and the cheese has melted.

Tips from the Pillsbury Kitchens

  • Tip 1Prepare the casserole in a 13×9-inch foil pan and freeze it before delivering it to someone. It is important that you remember to provide the heating instructions. 2nd tip: To make it easier to cover the casserole, use nonstick foil. Just before serving, sprinkle on some chopped fresh Italian (flat-leaf) or normal parsley, if you’d like.

Nutrition Information

Preparing the casserole and transporting it to someone else is made easier by using a 13×9-inch aluminum foil pan. Include the heating instructions if you haven’t already For added convenience, cover the casserole with nonstick foil. 3Tip: Just before serving, garnish with finely chopped fresh Italian (flat-leaf) or normal parsley.

Nutrition Facts

Calories400 Calories from Fat150 calories 16 g of total fat (25 percent) 8 g of saturated fat 38 percent of the population Trans Fatty Acids 1/2 g Cholesterol85mg 29 percent of the population Sodium840mg 35 percent of the population Potassium240mg 7% of the population Carbohydrates in total: 36g 12 percent of the population Dietary Fiber3g12 percent of total calories Sugars2g Protein27g Vitamin A20 percent 20 percent Vitamin A20 percent Vitamin C6 (as a percentage of total) 6 percent Calcium accounts about 30% of the total.

30 percent of the population Iron accounts about 15% of the total.

Exchanges:

1 1/2 cup starch; 0 fruit; 1 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 2 lean meat; 0 high-fat meat; 1 fat; 1 1/2 cup starch; 0 fruit; 1 other carbohydrate

Carbohydrate Choice

3/4 cup starch; 0 fruit; 1 carbohydrate other than starch; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 2 lean meat; 0 high-fat meat; 1 fat; 1 1/2 cup starch

More About This Recipe

  • 1 1/2 cup starch
  • 0 fruit
  • 1 other carbohydrate
  • 0 skim milk
  • 0 low-fat milk
  • 0 milk
  • 0 vegetable
  • 0 very lean meat
  • 2 lean meat
  • 0 high-fat meat
  • 1 fat

1 1/2 cup starch; 0 fruit; 1 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 2 lean meat; 0 high-fat meat; 1 fat

Baked Penne Rigate

Today, I’m going to share with you a great pasta meal that I made. Baked Penne Rigate is a dish that may be made in the oven. Simple to prepare, you can simply customize this dish by adding other proteins of your choosing. such as chicken or ground beef. to your liking. If you enjoy cheese-laden pasta dishes, this is the dish for you! This cheesy spaghetti recipe is excellent for a quick evening supper.

Baked Penne Rigate Recipe

What you’ll need to prepare this baked penne and cheese pasta dish may be found here.

  • What you’ll need to prepare this baked penne and cheese pasta meal may be seen below.

Until you prepare the cheese combination, you boil the penne pasta in a big pot over medium-high heat while it cooks. With all of the different cheeses available, you know this is going to be fantastic. In a large mixing bowl, combine the mozzarella, Parmesan, and Ricotta cheeses, along with the egg, salt, and pepper, and set aside. This portion of the recipe may be prepared ahead of time and stored in the refrigerator until you’re ready to assemble the final product. You will drain the pasta in the bottom of an oven-safe baking dish once it has been cooked till al dente.

  1. I used a big skillet for this recipe, but any baking pan will suffice.
  2. You may use any tomato sauce you choose for this recipe, or if you have a homemade marinara sauce that you enjoy, that would be fantastic with this dish as well.
  3. The addition of plenty of grated cheese, of course, enhances the flavor even more!
  4. This spaghetti recipe is the ultimate in home-cooked meals.

Baked Penne Rigate Recipe

This spaghetti recipe is perfect for a weekday meal since it is filled with tasty cheese and marinara sauce.

Recipes can be printed Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes

  • Penne Rigate Pasta, 2 cups Ricotta Cheese, 1 cupMozzarella Cheese, 3 cups Parmesan Cheese, salt and pepper to taste, 2 eggs, 1 jar Marinara Sauce

Topping

  • Bringing a pot of salted water to a boil is simple. 350 degrees Fahrenheit is the recommended temperature for your oven. Add the penne rigate to the boiling water and bring to a boil. Cook according to package directions for al dente results. In a large mixing bowl, combine the cheeses, eggs, salt, and pepper
  • Set aside. When the pasta has finished cooking, place the drained spaghetti in the bottom of a pan (heat safe). Half of the marinara sauce should be poured over the spaghetti. To blend, stir the ingredients together. Place a large scoop of your cheese mixture on top of your spaghetti and serve. Distribute evenly. Preheat the oven to 180°C for 18-20 minutes. Bring out of the oven and drizzle with any leftover sauce before sprinkling with 1/4 cup Parmesan cheese
  • Remove from oven and serve immediately. Put the pan back in the oven and bake for another 5-10 minutes.

The Main Course is the first course in the sequence. American and Italian cuisines are available. The following are some keywords to remember: cheese, string cheese, marinara sauce, and pasta. When you serve this Baked Penne Rigate Recipe with a green salad and some French bread, you’ve created a full supper that the whole family will like.

Great Additions and Substitutions to Penne Pasta Recipes:

  • Protein options include chicken, ground beef, or Italian sausage, all of which would be delicious. Supplemental vegetables, such as additional garlic or onion (or even zucchini), would be excellent additions. Alternatively, ziti or rigatoni would be delectable pasta noodles. To use for this meal, I like a nooddle with a hole in the center.

Other pasta recipes you might love too!

Pesto Chicken Pasta with Creamy Garlic, Bacon, and Tomatoes and MozzarellaPesto Chicken Penne with Bacon and Tomatoes and Mozzarella

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