Cheesy Baked Pasta With Italian Sausage Food

CHEESY BAKED PASTA WITH ITALIAN SAUSAGE

Steps:

• Cook pasta to al dente according to pasta package instructions. Drain and let cool.
• Heat about 2 tsp of olive oil in a medium pot over medium heat. Add garlic and shallots and cook until shallots have started to soften. Stir often to prevent garlic from burning. Add Italian sausage and cook until browned. As sausage cooks, break into small pieces. Once sausage is cooked, drain off any excess fat (oil).
• Add entire can of crushed tomatoes, including any juice. Add tomato paste, sugar, salt, pepper, and red pepper flakes. Stir to combine. Bring to a boil and then reduce to a simmer. Let simmer for 10-15 minutes. Sample sauce and add additional salt or pepper to taste. Let sauce cool for about 15 minutes.
• Preheat oven to 350°F. In a large bowl, add cooled pasta, cooled meat sauce, cottage cheese and mozzarella cubes. Toss to combine. Place tossed pasta in casserole dish, or any oven-safe serving ware. Sprinkle shredded mozzarella cheese on top.
• Bake for 20 minutes until cheese on top is melted. Set oven to broiler and allow cheese to brown for 30-45 seconds. Remove from oven and let dish stand for 5-8 minutes before serving.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

THREE CHEESE AND SPICY SAUSAGE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
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CHEESY SAUSAGE PENNE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer 20 minutes. , Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine cream cheese, sour cream and onions., In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers. , Bake, uncovered, until bubbly, 30-35 minutes.

CHEESY SAUSAGE AND PASTA BAKE

Steps:

• Cook and slice Italian Sausage, set aside.
• Lightly sautee green onions, mushrooms and peppers in butter.
• In the meantime cook pasta in generous amount of salted water, drain.
• Prepare Sauce:.
• Melt butter on medium setting in a large pot.
• Slowly add flour to make a thin paste, stirring constantly.
• Slowly add milk.
• Add all cheeses, salt and black pepper.
• Simmer until partially thickened, adding more milk if neccessary.
• Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix.
• Transfer all to casserole dish.
• Top with bread crumbs.
• Bake at 350 degrees until heated through.
• Serve with side salad and garlic bread.

CHEESY PASTA AND SAUSAGE

Steps:

• Slice the sausage diagonally into 1/4" slices.
• Place olive oil in a large, lidded skillet.
• Add sausage and onion; saute until onions are almost clear.
• Add the pressed (or minced) garlic and saute for one minute longer.
• Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
• Mix until combined, then bring to a boil.
• Reduce heat and cover.
• Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
• Uncover and stir in the shredded cheese.
• Scatter scallions over the top and serve.

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.