Quote:
Originally Posted by BaylorBear
This is my "go to" casserole for all types of pot lucks. Men absolutely love it and they are a bit picky about casseroles
PASTA AL FORNO
Ingredients:
1 pound ziti rigate
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 (15-ounce) can, crushed tomatoes
1 diced green bell pepper
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
1 lb. sweet Italian sausage, browned & crumbly
1/2 cup grated Asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1/2 cup ricotta
Softened butter to coat a medium casserole or baking dish
Directions:
Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 400 degrees F.
To medium skillet over medium heat add extra-virgin olive oil. Brown the Italian sausage. Add onions, bell pepper and garlic and saute 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and ricotta and season sauce with cinnamon, salt and pepper. Add sausage blend to sauce and stir with cooked pasta to combine.
Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with the Asiago and Parmigiano-Reggiano and place in the oven for 30 minutes. Serve hot from oven.
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That is one of my very favorite baked dishes.......YUM as my grandchildren would say. My only difference is nutmeg instead of cinnamon but otherwise, exactly the same. I think I'm going to make some this weekend........thanks for sharing. GREAT RECIPE.
Here is the THREE BEAN SALAD I mentioned earlier. Great fiber.
Chill overnight for best results. Gets better each day.
Three Bean Salad
Ingredients
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 2 celery stalks, chopped fine
- 1/2 red onion, chopped fine
- 1 cup fresh, finely chopped flat-leaf parsley
- 1 Tbsp fresh finely chopped rosemary
- 1/3 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Method
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Yield: Serves 4 to 8.