Skip to main content

New England Pasta Bake (Rachael Ray)

  • 4 T. butter, divided
  • 1 yellow onion, cut into medium dice
  • 1 stalk celery, cut into medium dice
  • 2 carrots, cut into medium dice
  • Salt and ground black pepper
  • 2 boiling potatoes, peeled and cut into medium dice
  • 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried)
  • Three 6.5 ounce cans chopped clams and their juice, divided
  • 1 pound of pasta shells
  • 1/4 c. all-purpose flour
  • 1 c. milk
  • 1 c. breadcrumbs
  • 1/4 c. Parmigiano-Reggiano cheese
Preheat broiler.  Place a large pot of salted water over high heat to boil.

Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.

While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions.  Just before the pasta is ready, reserve a large mug of starchy cooking water.  Drain the pasta and return it to the pan it was cooked in.

While the veggies and pasta are cooking, place a medium pot over medium heat with the remaining 2 tablespoons butter.  Sprinkle the flour over the melted butter and cook for 1 minute.  Whisk the milk and 1 cup starchy cooking water into the roux and bring up to a bubble.  Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute.  Reserve warm.

When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.

Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.
Labels:

Comments

Post a Comment

Popular posts from this blog

Shar's Basic Whole Wheat Bread

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to
Post a Comment
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if
2 comments
Read more

Hot Wing Chicken Dip

3-4 boneless skinless chicken breasts 1 bottle of Frank's Wing Sauce 2 pkg. of cream cheese 1 bag of shredded cheese (don't use fiesta kind) 1 bottle of Ranch dressing celery chips Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night. Next day... Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low. Serve with chips and or celery or other vegetables of your choice.
Post a Comment
Read more