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Speedy layered pasta recipe

Speedy layered pasta recipe

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  • Recipes
  • Ingredients
  • Pasta

This quick and easy dish is perfect for taking to work for your lunch or enjoying as a light evening meal. In addition to being super easy to make it's also beautifully colourful and tasty.

Yorkshire, England, UK

2 people made this

IngredientsServes: 1

  • 70g dried wholewheat pasta
  • 1 tablespoon pesto
  • 6 plum tomatoes, halved
  • 2 thick slices feta cheese, cubed
  • 5 basil leaves, torn

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Cook the pasta until al dente. Drain well, then allow to cool down.
  2. Mix pasta and pesto together - any type of pesto works fine but on this occasion I've opted for a store bought red purely for convenience.
  3. Layer over the tomatoes, feta and basil, then enjoy.


As mentioned it works well with green pesto, too. Plus the feta can easily be switched with mozzarella to change it up a little.

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Make the tomato sauce: Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.

Cook the ravioli: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.

Assemble the ravioli lasagna: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.

Bake the ravioli lasagna until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

How to make Vegan Mayonnaise

I finished my salad with homemade vegan mayonnaise. You could use regular mayonnaise, but this vegan mayonnaise is much nicer and not quite so calorific.

It’s a simple dressing to make. You start with unsweetened soya milk, wholegrain mustard, some lemon juice and black pepper in a blender. Whizz these up, while slowly drizzling in some olive oil. Once you have tried this, you will be loath to buy mayonnaise again.

Recipe of Speedy Seafood Arrabiata

Seafood Arrabiata. Italian for "angry," arrabbiata is a spicy tomato sauce. Sprinkle shrimp with salt add shrimp to pan. Sprinkle shrimp with salt add shrimp to pan.

Seafood Recipes Salmon Recipes Shrimp Recipes. Arrabbiata is basically a marinara sauce made with tomatoes, onions, garlic and herbs. The 'angry' part comes from the addition of chilli flakes in the sauce which gives it a nice spicy kick.

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, seafood arrabiata. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Seafood Arrabiata is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Seafood Arrabiata is something that I have loved my whole life.

Italian for "angry," arrabbiata is a spicy tomato sauce. Sprinkle shrimp with salt add shrimp to pan. Sprinkle shrimp with salt add shrimp to pan.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have seafood arrabiata using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Seafood Arrabiata:

Arrabbiata sauce is vegan but you can also load it with lots of added extras like peppers, eggplant, chicken, sausages, bacon, shrimp etc. Arrabiata means 'angry', so it is no surprise that this traditional Italian tomato sauce packs a bit of a punch. Paul Ainsworth's arrabiata sauce recipe is taken from his arancini dish where it is served alongside the Italian snack – but the sauce can also accompany meat or pasta. Heat the olive oil in a frying pan.

Steps to make Seafood Arrabiata:

  1. Cook pasta omitting salt and oil in water, drain. While the pasta cooks, heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp cook 3 minutes. Remove from pan keep warm. Heat remaining 1 Tbsp oil in pan over medium-high heat. Add Orion, red pepper and garlic and cook 2 minutes..
  2. Add tomato paste and tomatoes bring to a boil and cook 2 minutes. Add clam juice cook 1 minute. Add clams cover, reduce heat to medium and cook 4 minutes. Add mussels cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallops and shrimps and parsley cook 1 minute or until thoroughly heated..
  3. Serve over pasta. Sprinkle with basil..
  4. So, summer months in Florida aren't good for mussels. So I bought a bag of seafood mix and used that instead..

Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli. Also feel free to substitute fettuccine or spaghetti instead of linguine! Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water.

So that’s going to wrap it up with this exceptional food seafood arrabiata recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Speedy Layered Chicken Enchilada Pie

Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce mix well.

Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

Bake at 350°F. for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Nutrition Per Serving: Calories 540 Protein 35g Carbohydrate 57g Fat 19g Sodium 1410mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Speedy Layered Chicken Enchilada Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

What's better than a hearty bowl of pasta for dinner? Making that pasta dinner in one pot! And even better? There will only be one pot to clean after dinner.

Here are 17 one-pot pasta recipes that the whole family will enjoy. These recipes include a few dishes that are normally pretty labor intensive, like spaghetti and meatballs. Here, they're transformed into one-pot, low-effort meals.

Speedy Skillet Ravioli Lasagna

This is our version of lasagna in under 30 minutes: Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour. In this ingenious one-pan supper (shoutout to Grace Parisi, the brains behind the recipe!), you make a tomato sauce right in the same skillet you use to bake the whole thing, and the ravioli — layered with mozzarella and Parm — cooks and soaks up the tomato flavor at the same time the starch from the pasta thickens the sauce.

One-Pot Pasta with Broccoli, Ham and Parmesan

Chefs need quick and easy weekday dinner ideas, just like everyone else. Tom Colicchio from "Top Chef" shared one of his go-to dinner recipes that's an easy pasta dish with broccoli, ham and cheese — all prepared in one pot. The whole dish takes just 15 minutes to prep from start to finish.

One-Pot Pasta with Spinach and Ricotta

Two simple vegetarian additions turn simple one-pot pasta into a vibrant main dish. You can customize the ingredients to suit your taste. You can use any kind of noodle you prefer or switch up the greens with chopped kale, escarole or chard instead of spinach.

Red Wine Pasta

Drink your wine and eat it, too! This is one of those rare recipes that looks complicated and impressive but is actually so simple to make. This eye catching, ruby red pasta is always the star of a party.

Slow-Cooker Pasta Alfredo 3 Ways

Don't settle for one type of pasta Alfredo when it's possible to create three delicious varieties. The creamy sauce comes together in the slow cooker and doesn't require tons of stirring. Once the sauce is ready, throw in some uncooked pasta and cook for 15 minutes. Consider making a vegetarian version with spinach and broccoli. Or throw in some succulent shrimp or tender chicken.

One-Pot Barbecue Chicken Pasta

This family pleasing, one-pot pasta dish calls for store-bought ingredients like barbecue sauce, so it's quick and easy to make any night of the week. Cooking chicken breasts in bacon fat adds a delicious smoky flavor to the dish. Adding cheese and having it melt right before serving makes the dish extra ooey and gooey.

Luscious Lazy Slow-Cooker Lasagna

This satisfying slow-cooker lasagna is loaded with lots of healthy ingredients, including white beans, spinach and mushrooms. There are loads of swaps that can be made with this recipe. Vegetables like sliced bell peppers and zucchini work well in this dish. So do kidney beans or black beans. For a meaty version, brown lean ground beef or turkey in a pan, then add it to the tomato mixture before layering.

One-Pot Penne with Marinara Sauce

Replacing pasta water with canned diced tomatoes and adding a sharp pecorino Romano makes a perfect and slightly creamy tomato sauce. Add a fist full of fresh basil and you're set.

One-Pot Pad Thai

Skip the takeout and try this spin on the classic Thai noodle dish. Making the tangy, sweet and sour pad Thai sauce is surprisingly easy. The one-pot dish is ready in about 40 minutes and serves a family of four with ease.

One-Pot Pasta Fagiole

Pasta fagiole (pasta and beans) is a classic, rustic Tuscan dish. Instead of cooking pasta in water, it's cooked in a flavorful stock seasoned with garlic and herbs. The end result is a creamy, stick-to-your ribs meal that also happens to be quite healthy.

Slow-Cooker Bacon Macaroni and Cheese

Macaroni and cheese is easy to make from scratch . especially when it's made in a slow cooker! This recipe gets an extra bit of decadence from that ever-popular add-in: bacon. Garnish each dish with sliced scallions to add a layer of freshness.

One-Pot Slow-Cooker Spaghetti and Meatballs

Spaghetti and meatballs doesn't have to be saved for special occasions. With this easy slow-cooker version, the Italian classic can be enjoyed tonight. If any of the meatballs are leftover, use them in a sub sandwich or two for lunch the next day.

Cauliflower Mac and Cheese Bake

This is a one-pot take on a childhood classic that delivers on cheesy, creamy indulgence. Donal Skehan has added cauliflower, not as a vague attempt at making this feel somewhat healthy, but simply because it works. Cauliflower gratin meets mac and cheese in a glorious one-pot hybrid!

Penne with Fresh Mozzarella, Heirloom Tomatoes and Basil

This recipe couldn't be easier. Just toss cooked pasta with fresh tomatoes, cubed mozzarella, garlic and basil. The heat from the pasta will lightly warm the ingredients and melt the cheese.

Slow-Cooker Spinach Lasagna

What's the secret to a slow-cooker lasagna with noodles that are tender and not mushy? Start with uncooked, regular lasagna noodles and don't let the slow cooker run too long!

One-Pot Fettuccine Alfredo

It doesn't take that much cream to make a creamy sauce with this one-pot method. But if you want even more richness, we won't stop you from adding another splash.

Slow-Cooker Minestrone Soup

Pasta plays a supporting, not starring, role in this minestrone soup, but that doesn't mean it's not a key element. For a more carb-focused meal, up the amounts of cooking liquid and pasta in the recipe.

Recipe Summary

  • 2 tablespoons all-purpose flour
  • 1 ½ cups unsalted butter, at room temperature
  • 4 cups all-purpose flour, divided
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • ¼ cup lukewarm water
  • 1 cup milk
  • ½ cup heavy cream
  • 1 egg
  • 1 tablespoon water

Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.

Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.

Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.

To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square the edges of the dough should overlap. Pinch the edges together to seal.

Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.

If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.

Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle the ends don't have to be touching, but should be close. Fold the already-folded dough in half it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.

Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.

To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.

Starting at the base of the triangle, roll the dough up into a log the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.

Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.

Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

7 Mason Jar Salad Recipes That Will Make Your Coworkers Jealous

Because salads in a jar are way better than salads in a bowl.

Taking your lunch to work is an easy (and eco-friendly!) way to save money and enjoy a healthy midday meal that is sure to satisfy. These mason jar salad recipes are super simple to prepare, and will save you from toting around lots of Tupperware. Instead, fill a mason jar (most prefer the pint-sized ones) with all of your favorite ingredients for an excellent grab-and-go salad.

But how should you stack your salad ingredients for maximum freshness? It&rsquos best to add salad dressing to the bottom, then heartier ingredients (think roasted sweet potato, beans, chickpeas, or pasta), then crunchier veggies, protein, and cheese, and topping off with lettuce, if your recipe has leafy greens. This will ensure a barrier, keeping the dressing away from anything that may wilt, and will give your starchy elements a little extra time to soak up some flavor from the dressing. Then, all you have to do is shake, take of the lid, and eat for a money-saving meal that will make all of your coworkers a little jealous.

Wondering how long mason jar salads last? It&rsquos best to make your lunch in the morning before you head to work, but, if you know how to meal prep, the best way to make a super speedy salad is to prepare all of your ingredients over the weekend, making morning assembly so easy.

Pasta with kale pesto and crispy garlic greens

Two textures from one favourite winter green in this speedy weeknight pasta: a bright-green kale sauce and a kale and garlic crunch. The sauce comes together in the time it takes to cook the pasta. This is my go-to sort of cooking: quick to bring together, but interesting and complex to eat.

Speedy weeknight kale pasta with a crisp, garlicky kale topping. Photograph: Emma Lee/Emma Lee (commissioned)

Prep 10 min
Cooking 20 min
Serves 4

800g kale (or cavolo nero), leaves stripped off the stalks and torn into bite-size pieces
Salt and black pepper
Extra-virgin olive oil
1 pinch dried chilli flakes, or to taste
2 garlic cloves, peeled and smashed
400g dried pasta – I use rigatoni
100g parmesan (I use a vegetarian one), grated

Put a third of the kale in a bowl, add a little salt and olive oil, and scrunch it all up with your fingers. Add the dried chilli and a good grind of black pepper, then leave it to sit.

Fill a large pan with very well salted water – it should be salty like the sea – and bring to a boil.

Meanwhile, put four tablespoons of oil and the garlic in a small frying pan. Put on a medium heat, cook until the edges of the garlic begin to sizzle and turn light golden, then take the pan off the heat.

Drop the pasta into the boiling water and cook for a minute less than the packet instructions.

While the pasta is cooking, put the fried garlic in a food processor with the remaining unseasoned kale, 60ml extra-virgin olive oil, a good pinch each of salt and pepper, and a little splash of the pasta cooking water, then blitz to a smooth, bright-green paste.

Put the frying pan back on the heat and add a glug of oil. Once it’s really hot, add the scrunched kale and fry, stirring, until it’s crisp and a little crunchy.

When the pasta is ready, drain it, reserving a mugful of the cooking water, then return the pasta to the pot and stir in the kale sauce and parmesan. Add the reserved pasta water little by little and toss until you have a smooth, silky sauce coating all the pasta.

Serve with the crisp kale scattered on top and lots of grated parmesan.

Photography: Emma Lee for the Guardian. Food and prop styling: Anna Jones. Food assistant: Anna Shepherd.

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