Three Cheese And Spicy Sausage Baked Pasta Food

SPICY SAUSAGE PASTA BAKE

Steps:

• Preheat the oven to 350°F/180F. Bring a pot of salted water to a boil and boil the pasta around 3 minutes less than advised on the packet instructions. Reserve 1/2 cup (125ml) of pasta water.
• Squeeze the sausages out of their skins and brown in the pan on a medium heat. Add the finely chopped garlic, chili flakes, and oregano. Stir into the sausages and fry for 1 minute.
• Add the passata (crushed strained tomatoes) along with the reserved pasta water and a good pinch of salt and pepper, simmer for around 5 minutes.
• Turn the heat off and add the mascarpone, stir the sauce until the mascarpone is mixed in thoroughly.
• Drain the pasta and add to the sauce, mix until it's completely coated. Transfer the pasta to an ovenproof baking dish and top with mozzarella. Bake in the oven for around 7-8 minutes or until the mozzarella is melted and bubbling. Serve with torn basil (optional).

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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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.