Smoked Paprika Pasta Bake

Name: Smoked Paprika Pasta Bake
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large white onion (10 ounces), chopped; 1 fennel bulb (7 ounces), chopped, plus fronds for topping; 3 garlic cloves, chopped; 2 tablespoons extra-virgin olive oil; 1 teaspoon fennel seeds; 1 teaspoon fine salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 pound dried penne or other short pasta shapes, such as fusilli; 1 (14.5-ounce) can diced tomatoes; 1 small bunch fresh parsley, roughly chopped; 3 roasted red peppers from a jar, drained and chopped; 1/4 cup pitted green olives, sliced; 1 1/2 tablespoons sherry vinegar; 2 teaspoons smoked paprika; 2 1/2 cups low-sodium vegetable broth, heated, plus more if needed; 1/2 cup breadcrumbs; 1/4 cup (1 ounce) grated Manchego cheese (may substitute Parmesan cheese or vegan cheese)

5 steps

This pasta dish gets Spanish touches for a particularly piquant flavor.

Updated at: Thu, 17 Aug 2023 07:36:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories335.6 kcal (17%)

Total Fat7.2 g (10%)

Carbs56.8 g (22%)

Sugars7.6 g (8%)

Protein10.6 g (21%)

Sodium605.8 mg (30%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1white onion

large, chopped

1fennel bulb

chopped, plus fronds for topping

3garlic cloves

chopped

2 tablespoonsextra-virgin olive oil

1 teaspoonfennel seeds

1 teaspoonfine salt

plus more to taste

½ teaspoonfreshly ground black pepper

plus more to taste

1 pounddried penne

or other short pasta shapes, such as fusilli

1 x 14.5 ouncecan diced tomatoes

1 bunchfresh parsley

small, roughly chopped

3roasted red peppers

from a jar, drained and chopped

¼ cuppitted green olives

sliced

1 ½ tablespoonssherry vinegar

2 teaspoonssmoked paprika

2 ½ cupslow-sodium vegetable broth

heated, plus more if needed

½ cupbreadcrumbs

¼ cupManchego cheese

grated, may substitute Parmesan cheese or vegan cheese

Instructions

Step 1

Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

In a 9-by-13-inch baking dish, toss together the onion, fennel, garlic, oil, fennel seeds, salt and pepper. Roast for 15 minutes, or until the vegetables are starting to soften but not yet browning.

Step 3

Add to the baking dish the pasta, tomatoes, parsley, red peppers, olives, vinegar, and paprika. Stir to thoroughly combine, taste, and season with more salt and/or pepper as needed. Pour the broth over the mixture, adding more if needed so the liquid barely covers the pasta. Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the pasta is tender and has absorbed the water.

Step 4

While the pasta is baking, chop the wispiest parts of the fennel fronds until you have 1/3 cup. In a small bowl, mix the fennel fronds with the breadcrumbs and cheese.

Step 5

When the pasta is ready, remove the foil, scatter the breadcrumb mixture on top and bake, uncovered, for 10 to 12 minutes, or until golden and crisp on top. Remove from the oven and let the dish rest for at least 10 minutes before serving, so the sauce thickens. Serve hot.

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