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Get Baked
This week's Resolution Recipe: Cheesy Baked Pasta.
"It's seasoned with plenty of garlic, oregano, and fennel seed."
3 Tbsp olive oil
8 oz sliced mushrooms
12 oz bulk Italian sausage (I cut up cased sausages)
1/2 tsp fennel seeds
4 cloves garlic (Ha! I used... more.)
1 tsp dried oregano
(I added: 1 tsp marjoram)
pinch crushed red pepper
1 28-oz can whole tomatoes
1 14-oz can crushed tomatoes
2 bay leaves
12 oz small pasta shells or similar
8 oz fresh mozzarella, in bite-sized pieces
6 oz (about 3/4 cup) ricotta
1/3 cup grated Parmesan
pepper for serving
1/4 cup slivered fresh basil
Heat the oven to 425°. In a 12" Dutch oven, heat the oil over medium-high heat. Crumble the meat into the skillet, breaking it up, along with the mushrooms. Cook, stirring, for 5-7 minutes until the meat starts to brown. Lightly crush the fennel seeds in a mortar and stir them into the pan with the garlic, oregano, marjoram, and red pepper. Cook 1-2 minutes.
Stir in the two cans' worth of tomatoes and break them up with a spoon. Add the bay leaves and bring to a simmer. Cook for 10 minutes to thicken slightly. Stir in the pasta and 1 cup water, and return the sauce to a simmer. Cook for 2 minutes, stirring to prevent the pasta from sticking to the pan. Remove from the heat and fold in 1/3 of the mozzarella.
Top the pasta with the remaining mozzarella and dollops of ricotta. Sprinkle with the Parm. Bake 18-22 minutes, until the pasta is tender and the cheese is bubbly and golden. Let cool slightly, then top with pepper and basil and serve.
What worked: It was okay. It made lunch leftovers for the week.
What didn't: Pretty boring. The wife suggested a chopped onion, which I agree with, and I thought it also needed much more herb and/or spice.
Will I make it again? Maybe but definitely a second-tier choice.
"It's seasoned with plenty of garlic, oregano, and fennel seed."
3 Tbsp olive oil
8 oz sliced mushrooms
12 oz bulk Italian sausage (I cut up cased sausages)
1/2 tsp fennel seeds
4 cloves garlic (Ha! I used... more.)
1 tsp dried oregano
(I added: 1 tsp marjoram)
pinch crushed red pepper
1 28-oz can whole tomatoes
1 14-oz can crushed tomatoes
2 bay leaves
12 oz small pasta shells or similar
8 oz fresh mozzarella, in bite-sized pieces
6 oz (about 3/4 cup) ricotta
1/3 cup grated Parmesan
pepper for serving
1/4 cup slivered fresh basil
Heat the oven to 425°. In a 12" Dutch oven, heat the oil over medium-high heat. Crumble the meat into the skillet, breaking it up, along with the mushrooms. Cook, stirring, for 5-7 minutes until the meat starts to brown. Lightly crush the fennel seeds in a mortar and stir them into the pan with the garlic, oregano, marjoram, and red pepper. Cook 1-2 minutes.
Stir in the two cans' worth of tomatoes and break them up with a spoon. Add the bay leaves and bring to a simmer. Cook for 10 minutes to thicken slightly. Stir in the pasta and 1 cup water, and return the sauce to a simmer. Cook for 2 minutes, stirring to prevent the pasta from sticking to the pan. Remove from the heat and fold in 1/3 of the mozzarella.
Top the pasta with the remaining mozzarella and dollops of ricotta. Sprinkle with the Parm. Bake 18-22 minutes, until the pasta is tender and the cheese is bubbly and golden. Let cool slightly, then top with pepper and basil and serve.
What worked: It was okay. It made lunch leftovers for the week.
What didn't: Pretty boring. The wife suggested a chopped onion, which I agree with, and I thought it also needed much more herb and/or spice.
Will I make it again? Maybe but definitely a second-tier choice.