Wednesday, April 14, 2010

Baked Pasta with Sausage, Tomatoes, and Cheese

The employees at my local Quizno's know my order. If I don't come in for awhile, they ask where I've been. I'm pretty sure the owner wants to set my friend up with her son. It's very sweet, but probably an indication that I was eating lunch out a tad too often.

In an effort to kick that habit, I try to make a big batch of something-or-other at the beginning of the week so that I have leftovers for a few days. Baked pasta dishes are always awesome when reheated, so I thought I'd give this recipe a try. I printed it out in January when I was on my Cooking Light rampage, but never got around to making it (probably because John had just gotten his pasta maker and was cranking out homemade ravioli... mmm!).

This was definitely a good choice... it was just as good for lunch as it was for dinner. The only change we made was using mild Italian turkey sausage, rather than the hot.

Baked Pasta with Sausage, Tomatoes, and Cheese
from Cooking Light

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Yield: 8 servings

 Download a printable recipe.

1 comment:

Anonymous said...

Yeah - some people get to actually taste that homemade ravioli...

xoxoxoxo Auntie