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You
will need:
2 cups Ricotta cheese,
1 pound Italian or sausage
of your choice, sautéed and drained,
1 pound Penne, Rigatoni, macaroni
or other short pasta shapes, cooked,
3-4 cups favorite jarred pasta
sauce,
3 cups shredded Mozzarella plus Parmesan for sprinkling on
top.
Spray a large deep baking dish, at least 9 x 13, bigger if you
have it. Spread Ricotta evenly on bottom. Sprinkle with sausage. Pour
pasta over sausage. Pour sauce over pasta. Sprinkle with cheese. Make
a tent of foil and cover. Bake in preheated 375 degree oven until
heated through, about 30-40 minutes.
(Feel free to divide this recipe in half or even double it.)
This baked pasta is an easy, do-ahead buffet dish. My family loves
this version, because it's so versatile. Assemble it one day, bake it
the next. And if someone's late to dinner, you can microwave it, too. I like the creaminess the Ricotta gives, but you can leave it
out. A crisp salad of hearty greens and garlic bread is all you need
to round out this dish.
More recipes, etc. on Rita's
web site:
www.abouteating.com
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