Make-Ahead Baked Pasta
Kate is planning to make two of these pasta casseroles — one to freeze in a large baking dish to pop into the oven when the family comes to admire the new little one, and one divided between smaller containers for quick weeknight suppers for her and Bob.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 480 |
| pro | 21 g |
| total fat | 20 g |
| sat. fat | 8 g |
| carb | 55 g |
| fibre | 5 g |
| chol | 40 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 20% |
| vit A | 19% |
| vit C | 58% |
| folate | 47% |
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15 plum tomatoes (about 3 lb/1.5 kg)
2 heads garlic
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (2 mL) each salt and pepper
8 oz (250 g) mild or hot Italian sausages
4 cups (1 L) fusilli pasta (1 lb/500 g)
2 cups (500 mL) shredded mozzarella cheese
1/3 cup (75 mL) fresh bread crumbs
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) grated Parmesan cheese
Preparation:
Core and cut tomatoes into 6 wedges each. Separate garlic heads into cloves and peel. Place tomatoes and garlic in large roasting pan; toss with 2 tbsp (25 mL) of the oil, salt and pepper. Roast in 400°F (200°C) oven until tomatoes are slightly wrinkled and garlic is softened, about 50 minutes.
Meanwhile, prick sausages with fork; place in separate pan. Roast in 400°F (200°C) oven, turning occasionally, until slightly browned and no longer pink inside, about 30 minutes. Let cool; slice thinly.
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 3/4 cup (175 mL) of the cooking liquid, drain pasta and return to pot. Add tomatoes, garlic, sausage, reserved cooking liquid, remaining oil, half of the mozzarella cheese, the bread crumbs and parsley; toss to combine.
Spoon into 13- x 9-inch (3 L) glass baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover loosely with foil; bake in 375°F (190°C) oven for 15 minutes. Uncover and bake until cheese is crusty and hot, about 15 minutes.
Additional Information
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Freeze-ahead
If desired, divide pasta into smaller containers to make individual or one-meal servings. After sprinkling with cheese, let unbaked casserole cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil and freeze for up to 1 month. Thaw in refrigerator. Bake as directed, adding 10 minutes to covered baking time.
Source
Canadian Living Magazine: July 2005
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