RING PASTA RECIPES

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PASTA RING RECIPE | MYRECIPES



Pasta Ring Recipe | MyRecipes image

Notes: Shape the pasta in a plain ring mold that holds 6 to 12 cups. If making up to 1 day ahead, cover pasta in mold and chill.

Provided by MyRecipes

Yield Makes 5 or 6 servings

Number Of Ingredients 2

1 pound dried spaghetti
1 tablespoon butter or olive oil

Steps:

  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 10 to 12 minutes.
  • Drain pasta and immerse in cold water; when cool enough to touch, in about 1 minute, drain again. Mix with butter.
  • Lift pasta, a handful at a time, and let strands shake out until fairly straight; lay neatly around the center of a ring mold (see notes). Repeat, using all the pasta; pat to make level. Let stand at least 1 hour (see notes).
  • Invert a flat, rimmed microwave-safe plate over mold. Holding containers together, flip over and lift off mold.
  • Cover pasta with microwave-safe plastic wrap. Heat in a microwave oven on full power (100%) until pasta is hot, about 5 minutes. Uncover and fill with beef stroganoff.

Nutrition Facts : Calories 298 calories, CarbohydrateContent 57 g, CholesterolContent 5.2 mg, FatContent 3.1 g, FiberContent 1.8 g, ProteinContent 9.7 g, SaturatedFatContent 1.4 g, SodiumContent 25 mg

PUT A RING ON IT PASTA BAKE RECIPE - RACHAEL RAY SHOW



Put A Ring On It Pasta Bake Recipe - Rachael Ray Show image

"This pasta bake is a game changer for potlucks and the type of meal that inspires eaters-in-love to sign up with the cook for life," says Rach.

Provided by Rachael Ray

Number Of Ingredients 28

2 cups breadcrumbs
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons dried parsley
3 tablespoons extra-virgin olive oil (EVOO)
plus some for brushing or coating pan or OO spray for pan
2 carrots
peeled and grated or finely chopped
2 small ribs celery with leafy tops
finely chopped
1 large onion
finely chopped
4 cloves garlic
finely chopped
1 pound ground beef (sirloin
80-85% lean)
Salt and pepper
1 teaspoon fennel seed or pollen
1 teaspoon red pepper flakes
1 cup/glass red wine (Nero d'Avola)
1 ½ cups passata
½ cup fresh or defrosted frozen peas
A handful of basil leaves
torn
1 pound anelletti
½ pound cooked ham
diced
½ pound caciocavallo or provola or mild provolone cheese
diced

Steps:

  • Combine breadcrumbs with grated cheese and parsley
  • Heat a pot of water to boil for pasta rings
  • Heat a Dutch oven over medium to medium-high heat
  • Add EVOO, 3 turns of the pan, add carrots, celery, onions, garlic and partially cover the pot
  • Sweat the vegetables 5 minutes, add beef and season with salt, pepper, fennel seed and red pepper flakes and brown lightly, crumble into fine pieces
  • Add a glass of red wine and let it absorb fully
  • Stir in passata and simmer at lowest heat 1 hour, then add peas and basil then simmer 10 minutes more
  • Remove from heat to cool to room temperature
  • Cook pasta 2 minutes less than package directions in salted water, drain and cool, then add to sauce
  • Preheat oven to 400°F
  • Spray or brush a large bundt or springform pan liberally with EVOO or spray with non-aerosol OO spray, add breadcrumb mixture to coat liberally and gently press into place along sides and bottom, reserving extra crumb mixture
  • Fill pan with half the pasta, then nest in diced ham and cheese, top with remaining pasta and top that with remaining breadcrumb mixture
  • Bake pasta 25 to 30 minutes mid-oven to golden and hot through
  • Let stand 10 minutes, then invert carefully on large cake stand or serving platter or cutting board

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