Entertaining
weekend casserole recipe: baked pasta with mozzarella, tomatoes and turkey sausage
Entertaining
weekend casserole recipe: baked pasta with mozzarella, tomatoes and turkey sausage
I love our recipe developer,
Claire Stubbs. I have worked with her for many years and she is smart, sassy, hot, and knows how to make a mean meal. Her recipes for Style at Home are easy, accessible and ridiculously delicious. Every one I've tried has been a huge success. So when I'm looking for something no-fuss to make (and that's going to get me a lot of compliments!), I know where to turn, especially on weekends when I have a little more time to get something on the table. My favourite dish of all time is on deck for this Saturday night, when we have friends coming over for dinner. [caption id="attachment_27235" align="aligncenter" width="460" caption="Photography by Edward Pond"]
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This yummy baked pasta is a no-fail creation in my repertoire. I've made it both with turkey sausage and with pork sausage, and they're equally good. The sliced mozzarella is a no-fuss addition over grated, and the grape tomatoes burst to make a flavourful sauce that's just right with fresh basil. It feeds a crowd, or 3 or 4 with tons of leftovers. It's a treat any time of year, but now, on that cusp between seasons when you don't know whether you're going to get warm weather or cold, it's a no-brainer. Thanks, Claire! Here's the recipe for the Baked Pasta with Mozzarella, Tomatoes and Turkey Sausage. Serves 6 to 8 1⁄4 cup extra-virgin olive oil 4 cloves garlic, finely chopped 2 sprigs fresh rosemary, chopped 1⁄2 tsp crushed chili flakes 1 small onion, finely chopped 4 spicy turkey sausages, casings removed 2 pints grape tomatoes, cut in half 12 oz short pasta, such as tubetti 20 fresh basil leaves 1 cup grated Parmesan cheese 1 lb fresh mozzarella, sliced into 1⁄4" slices Heat the olive oil in a large, heavy pot over medium heat. Add the garlic, rosemary, chili flakes and onion. Sauté for 5 minutes, until the onion is softened. Add the turkey sausage, breaking it up with the back of a spoon. Cook until the turkey is no longer pink. Add the grape tomatoes and cook, stirring occasionally, until the tomatoes break up and the mixture is saucy, about 10 minutes. Season to taste with salt and pepper. Put a large pot of generously salted water on to boil. When the water is at a rolling boil, add the pasta and cook according to the package instructions, subtracting one minute from the cooking time. Preheat the oven to 400°F. Drain the pasta and toss with half of the tomato sausage sauce. Layer some of the pasta into an earthenware baking dish, top with some of the tomato sausage sauce, some basil, some Parmesan and some mozzarella slices. Repeat the layers, ending with a layer of cheese. Bake for 20 minutes, until the cheese is melted and bubbling. Serve.
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This yummy baked pasta is a no-fail creation in my repertoire. I've made it both with turkey sausage and with pork sausage, and they're equally good. The sliced mozzarella is a no-fuss addition over grated, and the grape tomatoes burst to make a flavourful sauce that's just right with fresh basil. It feeds a crowd, or 3 or 4 with tons of leftovers. It's a treat any time of year, but now, on that cusp between seasons when you don't know whether you're going to get warm weather or cold, it's a no-brainer. Thanks, Claire! Here's the recipe for the Baked Pasta with Mozzarella, Tomatoes and Turkey Sausage. Serves 6 to 8 1⁄4 cup extra-virgin olive oil 4 cloves garlic, finely chopped 2 sprigs fresh rosemary, chopped 1⁄2 tsp crushed chili flakes 1 small onion, finely chopped 4 spicy turkey sausages, casings removed 2 pints grape tomatoes, cut in half 12 oz short pasta, such as tubetti 20 fresh basil leaves 1 cup grated Parmesan cheese 1 lb fresh mozzarella, sliced into 1⁄4" slices Heat the olive oil in a large, heavy pot over medium heat. Add the garlic, rosemary, chili flakes and onion. Sauté for 5 minutes, until the onion is softened. Add the turkey sausage, breaking it up with the back of a spoon. Cook until the turkey is no longer pink. Add the grape tomatoes and cook, stirring occasionally, until the tomatoes break up and the mixture is saucy, about 10 minutes. Season to taste with salt and pepper. Put a large pot of generously salted water on to boil. When the water is at a rolling boil, add the pasta and cook according to the package instructions, subtracting one minute from the cooking time. Preheat the oven to 400°F. Drain the pasta and toss with half of the tomato sausage sauce. Layer some of the pasta into an earthenware baking dish, top with some of the tomato sausage sauce, some basil, some Parmesan and some mozzarella slices. Repeat the layers, ending with a layer of cheese. Bake for 20 minutes, until the cheese is melted and bubbling. Serve.
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