baked pasta recipe – In Good Taste

Baked Pasta with Spinach, Lemon, and Cheese

Maris Callahan — Thu, 09 Mar 2017 01:42:07 +0000

Last week, Brad and I ditched the frigid cold and hearty baked pasta dishes of Chicago (well, it hasn’t actually been that cold but for storytelling purposes, the winter has been long and arduous) and traded it for a week in Arizona for warm weather and delicious fish tacos alongside prickly pair margaritas. We had some really wonderful meals (there will be more on that later), but one thing they all had in common was fresh, local ingredients. Because Arizona isn’t a dark, gray, cloudy cave of depression from January until usually sometime in mid-May, they actually produce all kinds of good stuff there, from beef to citrus to olive oil. One of the best dishes we had was the first night we arrived, a simple plate of prosciutto topped with blood orange and grapefruit segments and a dusting of what I think was fried thyme. So simple and so good. I am really looking forward to spring when there is an abundance of fresh produce from the farms in Illinois, Michigan, Wisconsin and Indiana. We live right around the corner from the farmer’s market in Wicker Park and even though Brad and I affectionately refer to Sundays as “fat kid day” […]

The post Baked Pasta with Spinach, Lemon, and Cheese appeared first on In Good Taste.

Chicken Parmigiana Baked Ziti

Maris Callahan — Tue, 15 Apr 2014 05:00:00 +0000

It was after 27 years of faithfully and enthusiastically eating pasta before I realized that “Baked Ziti” and “Baked Mostaccioli” were essentially the same thing. There are two different shaped noodles, but at the end of the day, it’s basically some type of tomato or meat sauce baked with cheese and tube shaped pasta. Even though Baked Mostaccioli is probably more authentic on the grounds of it being more complicated to spell and pronounce, Baked Ziti has a certain ring to it that I’m just not willing to give up. Baked Ziti, as I insist on calling it, is a classic baked pasta dish and one of my childhood favorites. You start with a hollow, tube-shaped pasta, add some tomato or meat sauce, cheese and maybe some spices, And in today’s case, breaded chicken tenders to create a hybrid of my two favorite Italian takeout meals and the two things I would debate between ordering if I ever, for whatever reason, found myself in an Olive Garden. In a word: insane. In every good sense of the word, that is. Save Print Chicken Parmigiana Baked Ziti Author: Maris Callahan Recipe type: Cooking for a Crowd, Worknight Dinners Prep time: 25 mins Cook time: 30 mins Total […]

The post Chicken Parmigiana Baked Ziti appeared first on In Good Taste.