Baked Pasta With Sausage And Tomato Pesto Recipes

Steps:

• Heat oil in a heavy skillet over medium heat.
• Add sausage and crushed red pepper.
• Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• Add tomatoes, cream, and salt.
• Simmer until mixture thickens slightly, about 4 minutes.
• (Can be prepared one day ahead. Cover and chill.).
• Cook pasta in large pot of boiling water.
• Drain.
• Bring sauce to a simmer.
• Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
• Divide pasta between plates.
• Sprinkle with parsley.
• Serve, passing Parmesan separately.

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• In a large Dutch oven over medium-high heat, add the sausage and onion.
• Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
• Add garlic and cook for 1 more minute.
• Add marinara sauce and reduce heat to medium.
• Simmer for 10 minutes, or until sauce begins to thicken.
• Stir in pesto and season with salt and pepper to taste. Set aside.
• Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
• Drain well.
• Preheat oven to 375 degrees F.
• Oil a 9-x-13-inch baking dish.
• Spread a thin layer of sauce over bottom of dish.
• In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
• Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
• Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
• Serve hot.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
• Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

Steps:

• Preheat oven to 350°F.
• Cook Pasta according to package directions, omitting salt and fat. Drain pasta; set aside.
• Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until sausage is browned, stirring to crumble. Add tomato paste, salt, black pepper, and diced tomatoes to pan; bring to 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 mozzarella and half of Parmesan. Repeat layers. Bake at 350°F for 25 minutes or until bubbly.

Steps:

• Cook pasta according to package directions.
• Drain tomatoes, reserve some of the oil. Cut tomatoes into strips.
• Cook bacon in a skillet over medium high heat until crisp. Drain and crumble.
• Drain pasta and place in a large bowl.
• Add tomatoes and pesto. Toss.
• Add bacon and cheese. Toss.
• If necessary add the reserved oil.
• Season with pepper.

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.