Entrees in the oven: 17 simple and inviting ideas to experiment with
Lasagna, baked pasta, sartù rice, tagliatelle nests: get readyn entry into the oven It’s always a good idea and the possibilities are truly endless. It is, in fact, a traditional Italian preparation that has so many recipes, with their variants: whether for a family lunch or for a special occasion to share with friends, the first dishes in the oven flavor the house and above all they make everyone happy. In addition, the first dishes in the oven are also very useful: yes they can do in advance (and, indeed, some recipes will benefit from the rest), are often inexpensive and allow you to use what you have in the fridge, reduce waste in the kitchen.
let’s start great classics, such as baked pasta and lasagna: there are many variations of these two giants of Italian cuisine, including meatless versions like pasticcio alla norma or vegan baked pasta. Prohibition of pasta, which is not the only ingredient used to make delicious entrees in the oven: there are many rice recipeslike the famous Neapolitan sartù, baked rice with zucchini and scamorza and aubergine timbale, but also those with the gnocchi, as in the case of the gnocchi alla sorrentina or those alla romana. The cannelloni are a must, both in the classic version and in the vegetarian version, as well as the crepes baked in the oven.
If you are looking for a particular dish original, we offer you the recipe for oven-baked tagliatelle nests: simple to make and super tasty, or the recipe for stuffed shellfish, also in this case a vegetarian dish. Dishes that attract children? Try the recipe for caprese nests, a beautiful and delicate dish: and, to convince them to eat vegetables, here is the pasta gratin with cauliflower. You just have to choose yours favorite first baked dish and get to work.
I cannelloni I am cylinders stuffed with fresh pasta Of meat sauce e BechamelAnd First dish in the oven rich and flavorful which, like lasagna, baked pasta and meatloaf, is a real Sunday Classic. typical of Emilian traditionget ready soon egg pasta sheetswho are drunk and roll into a cylinder, then season with tomato sauce and finally baked. Perfect for me family lunchescannelloni are also ideal for festive occasions or to integrate into the Christmas menu: golden on the outside and soft in the center, they bring young and old together.
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I pancake cannelloni I am a first course rich and flavorful, inspired by classic cannelloni made with fresh egg pasta. In this recipe the basic dough is that of the pancakes, which will then be garnished with meat sauce and fiordilatte, rolled and finally seasoned with a creamy béchamel sauce and grated parmesan. The passage in the oven will give us a stringy dish with an irresistible gratin on the surface, ideal for a dinner with friends or for a Sunday lunch with the family.
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I ricotta and spinach shells I am a first rich and greedy, perfect for Sundays and festive occasions, like the Easter lunch. Conchiglioni, a special type of large pasta, are cooked al dente, drained and then stuffed with a filling made from ricotta, spinach, eggs and cheese. They are covered with tomato sauce and bechamel, then baked with the addition of lots of parmesan: the result is a dish crispy crust and irresistible, which will conquer friends and relatives.
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I baked noodle nests I am a first rich and delicious, perfect for Sunday lunch and special occasions. Its particularity lies in the cooking method which – like ready-to-use dry pasta lasagna – provides for the egg noodles to be raw seasoned, in a baking dish, then go straight to the oven. It is also a very easy and quick preparation to make: the pasta is seasoned with a very simple tomato sauce without meat, then enriched with béchamel and cheesessuch as emmental, fontina and spicy gorgonzola, for a creamy and super gooey end result.
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He Sartu rice is a typical dish of bell tradition, a rice timbale garnished with meatballs, hard-boiled eggs, peas and fior di latte. It’s a rich and flavorful recipe, perfect for Sunday family lunches and excellent in both white and red versions. We offer you the classic sartù, in which the rice is seasoned with Neapolitan stew, a full-bodied sauce meat-based: in this case we used sausages, then added to the filling with the fried meatballs. Because Neapolitan cuisine is like this: nothing is thrown away, everything is recycled, to create true masterpieces of taste.
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He Baked rice with zucchini and scamorza cheese it’s a first course rich and super gooey, perfect for any family lunch or dinner. Gourmet, with its rich cheese filling and crispy crust, it will win over young and old alike. Simple to make, the rice is toasted in a pan with zucchini and fried onions, then cooked with the vegetables soup heat.
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He rice timbale it is a starter that, in Sicily, is prepared for family lunches or for holidays and is a flan with a tasty crust on the surface enriched with a tasty ragù that meets a heart of stringy cheese and tasty fried eggplant. The most suitable rice for a timpani is Carnaroli to cook al dente precisely because it will finish cooking in the oven.
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THE ricotta and spinach pancakes I am a first gourmet and irresistible perfect to serve on the occasion of a special occasion, for lunch on Sunday, or for a cena in the company of friends. Quick and quick variant of the classic cannelloni, they are ideal to prepare when you want to bring to the table a refined and certainly successful dish, but you do not have too much time to make a puff pastry with fresh eggs at home. .
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THE sorrentine gnocchi are a typical recipe of kitchen bell, especially from the city of Sorrento, one of the most loved and known in Italy and abroad. A first course which features simple, authentic and typically Mediterranean flavors: the preparation of the gnocchi will take you back in time, to the ancient gestures of the past, and with our instructions it will also be very easy and fun; once the little nuggets are packed – made from boiled potatoes, eggs and flour – these are seasoned with a tomato sauce then enriched with Mozzarella diced and Parmesan cheese grated. A very short passage in the oven and the final result will be delicious, melting and golden on the surface.
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THE Roman gnocchi I am a first course typical of Lazio cuisine, the traditional Thursday lunch. Easy to make, these are discs prepared with a dough made from semolina, milk, butter, egg yolks and parmesan; once the medallions have been obtained, they are drizzled again with melted butter, sprinkled with grated pecorino cheese and finally baked in the oven: the result is a tasty dish with an irresistible crust, perfect for a family luncha dinner with friends or a special occasion.
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THE lasagna roses with minced meat, ricotta cheese and tomato sauce, these are delicious and spectacular lasagna rolls, ideal for celebrating Carnival or for Sunday lunch with the family. Rich, full-bodied baked pasta even the kids will love. It is an original variant of the classic baked lasagna. Starting with simple lasagna sheets, simply season and roll them up, then bake them in a muffin tin: you’ll create exquisite and spectacular pink lasagna that will amaze your guests.
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I swallow’s nest I am a first course delicate and refined, perfect for Sunday lunch in the family. The fresh egg pasta, prepared in house, is stuffed with soft béchamel sauce, cooked ham, mushrooms and Emmental cheese, rolled up and finally cut into slices; these are then arranged in a baking dish, sprinkled with more béchamel and cheese, then put in the oven to brown: the result is a dish with golden crust and super racy, which will conquer young and old.
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