The one and only Pioneer Woman, Ree Drummond, is stopping by the TODAY kitchen to share some of her favorite quick and delicious pasta recipes from her new cookbook, "The Pioneer Woman Cooks―Dinner's Ready!: 112 Fast and Fabulous Recipes for Slightly Impatient Home Cooks." She shows us how to make three oven-baked pasta dishes: herby pasta with meatballs, creamy goat cheese pasta with tomatoes, and pasta with roasted veggies and pesto.
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If you happen to be in the mood for yet another oven-pasta triumph, this miraculous meaty marvel is about to make your month! It's got a few pretty clever elements, from an herb mixture that straddles the two main components to the timing of the meatballs and sauce ... and you are going to feel energized by how relatively easy this spaghetti-and-meatballs-esque dish can actually be!
Oven pasta sauces are an even newer concept for me than one-pan pastas, and I have fallen in love with them. The idea is to cook a simple pasta sauce in a baking dish in the oven, then toss cooked pasta into the dish when the sauce is done. I've discovered that the broiler unleashes so many different dimensions of flavor than a regular skillet does, and it's so much easier to stick a dish in the oven than to babysit a sauce on the stove. If you've never tried an oven pasta sauce, this is the perfect port of entry. All aboard!
This is a version of the social media recipe that started the whole viral oven pasta sauce trend a few years ago. In the original, a block of feta is used, but I have found that goat cheese bakes and melts a lot more creamy and luscious! (Was that sentence grammatically sound? I thinketh not. Creamily and lusciously? Words are hard sometimes.) This pasta is tomato-basil paradise, so I'll stop worrying about my words and just tell ya how to make it!
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