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Baked Pasta
Jan. 2nd, 2015 09:58 pm1 pound of rotini pasta
1.5 24 ounce jars Classico Four Cheese pasta sauce
1 14 ounce package of Al Fresco Roasted Garlic & Herb Chicken Sausage
2 zucchinis
16 ounces whole milk ricotta cheese
1 egg
4 ounces shredded mozzarella plus additional for the top of the casserole, about a half cup more maybe?
1 ounce grated parmesan
1 ounce grated romano
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 375 degrees. Bring large pot of water to boil, add a dash of olive oil & salt (optional). Boil rotini until al dente. Meanwhile, remove sausage meat from casings and sautee in a separate pan until cooked, chopping into finer pieces as you cook it. Chop zucchini into bite-sized pieces and add to the pan with sausage, sautee until still firm but no longer crunchy. In a seperate small mixing bowl combine ricotta cheese, egg, mozzarella, parmesan, romano, salt & pepper. Once the pasta is cooked, drain it and pour it into a large mixing bowl. Stir pasta sauce, pasta, and cooked chicken sausage & zucchini together. Ladle half of the pasta mixture into a nonstick or lighlty greased, round, oven-safe casserole dish. The one I use measures ten inches in diameter and four inches high, and is perfect for this dish. It's actually the same pot that I use to boil the pasta in. Spread the ricotta cheese mixture evenly over the pasta, then ladle the remaining pasta mixture on top. Sprinkle the top of the casserole with additional shredded mozzarella. Bake, uncovered, for 35 - 45 minutes until bubbly and hot all the way through.
Makes eight 13 ounce (by weight) portions.
Nutritional info from My Fitness Pal recipe calculator for a 13 ounce portion:
Carbs: 55g; Fat: 21 g; Protein: 32g: Fiber: 4g
You can easily doctor this dish to your preference by using more or less or different flavors of sauce (I used one jar tonight, but the hubby would prefer it to be saucier, hence the 1.5 jars for the recipe). You could use ground beef instead of sausage, or a mixture of both, or keep it vegetarian. You could sautee mushrooms and/or other vegetables and stir those in as well. Using whole milk ricotta cheese is really the way to go, as it's firmer and gives such a lovely texture to the dish.
KEEWERD
1.5 24 ounce jars Classico Four Cheese pasta sauce
1 14 ounce package of Al Fresco Roasted Garlic & Herb Chicken Sausage
2 zucchinis
16 ounces whole milk ricotta cheese
1 egg
4 ounces shredded mozzarella plus additional for the top of the casserole, about a half cup more maybe?
1 ounce grated parmesan
1 ounce grated romano
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 375 degrees. Bring large pot of water to boil, add a dash of olive oil & salt (optional). Boil rotini until al dente. Meanwhile, remove sausage meat from casings and sautee in a separate pan until cooked, chopping into finer pieces as you cook it. Chop zucchini into bite-sized pieces and add to the pan with sausage, sautee until still firm but no longer crunchy. In a seperate small mixing bowl combine ricotta cheese, egg, mozzarella, parmesan, romano, salt & pepper. Once the pasta is cooked, drain it and pour it into a large mixing bowl. Stir pasta sauce, pasta, and cooked chicken sausage & zucchini together. Ladle half of the pasta mixture into a nonstick or lighlty greased, round, oven-safe casserole dish. The one I use measures ten inches in diameter and four inches high, and is perfect for this dish. It's actually the same pot that I use to boil the pasta in. Spread the ricotta cheese mixture evenly over the pasta, then ladle the remaining pasta mixture on top. Sprinkle the top of the casserole with additional shredded mozzarella. Bake, uncovered, for 35 - 45 minutes until bubbly and hot all the way through.
Makes eight 13 ounce (by weight) portions.
Nutritional info from My Fitness Pal recipe calculator for a 13 ounce portion:
Carbs: 55g; Fat: 21 g; Protein: 32g: Fiber: 4g
You can easily doctor this dish to your preference by using more or less or different flavors of sauce (I used one jar tonight, but the hubby would prefer it to be saucier, hence the 1.5 jars for the recipe). You could use ground beef instead of sausage, or a mixture of both, or keep it vegetarian. You could sautee mushrooms and/or other vegetables and stir those in as well. Using whole milk ricotta cheese is really the way to go, as it's firmer and gives such a lovely texture to the dish.
KEEWERD
