Susan's Baked Pasta
Photo by: Oksana Charla
This dish is the ultimate Make and Take recipe. It hails from a friend, Susan Pietrogallo, whose roots were shaken to the core when her daughter was diagnosed with celiac disease. After a moment of panic, Susan simply made over all her family favorites so the entire family could continue to share in the bounty of her Italian kitchen. She makes her sauce from scratch. In the interest of time, I use a good-quality marinara sauce. Use any pasta you have on hand, including lasagna noodles.
ingredients: Add all to shopping list
2 Tbsp olive oil
2 lbs ground sausage (a combination of hot and sweet), casing removed
2 medium onions, chopped
2 garlic cloves, minced
1 28-oz can crushed tomatoes
1 32-oz jar good-quality marinara sauce
1 2-lb container ricotta or low-fat ricotta cheese
3 large eggs
1⁄3 cup fresh parsley, chopped
2 cups Parmesan or Romano cheese (about 8-oz), grated
12-oz corn or brown rice spirals, penne, or other cut pasta
1 to 2 cups shredded mozzarella cheese (about 4 to 8-oz)
2 lbs ground sausage (a combination of hot and sweet), casing removed
2 medium onions, chopped
2 garlic cloves, minced
1 28-oz can crushed tomatoes
1 32-oz jar good-quality marinara sauce
1 2-lb container ricotta or low-fat ricotta cheese
3 large eggs
1⁄3 cup fresh parsley, chopped
2 cups Parmesan or Romano cheese (about 8-oz), grated
12-oz corn or brown rice spirals, penne, or other cut pasta
1 to 2 cups shredded mozzarella cheese (about 4 to 8-oz)
directions:
1. In a large saucepan, heat 1 Tbsp of the olive oil over medium heat. Break up the sausage and sauté in two batches until cooked. Remove with a slotted spoon and drain on paper towels. Set aside.
2. Wipe out the pan and heat the remaining tablespoon olive oil over medium heat. Sauté the onions and garlic until caramelized.
3. Combine the sausage, onions, garlic, tomatoes, and marinara sauce and simmer, covered for 30 to 60 minutes. Add a small amount of water if the sauce becomes too thick. Set aside.
4. In a large bowl, combine the ricotta, eggs, parsley, and 1 cup of the Parmesan cheese.
5. Cook the pasta in a large pot of boiling salted water for half the time specified on the package. Drain and rinse in cold water. Return to the pot and toss with 2 cups of the sausage and sauce mixture. Spread out evenly so the pasta does not continue to cook. Set aside.
6. Preheat the oven to 350°F. Set a 9 x 13-inch Pyrex casserole or baking dish on an aluminum foil–lined baking sheet.
7. Ladle 1 cup of the sausage and sauce mixture in the bottom of the pan. Spread evenly over the bottom of the pan. Add half the pasta and top with half the ricotta cheese mixture. Ladle 2 cups of the sauce over the cheese. Repeat, finishing with the sausage and sauce mixture. Top with the mozzarella and ½ to 1 cup of the Parmesan cheese.
8. Bake 30 to 40 minutes or until bubbly. Serve hot with extra Parmesan cheese.
Cook's Note: Refrigerate any extra sauce. It will keep well for several days.
KITCHEN COUNTER:
Serves: 10-12 | From the book Gluten-Free Makeovers, by Beth Hillson. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
