Make-Ahead Baked Pasta

By The Canadian Living Test Kitchen

389 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	480480 cal
pro	21 g21g pro
total fat	20 g20g total fat
sat. fat	8 g8g sat. fat
carb	55 g55g carb
fibre	5 g5g fibre
chol	40 mg40mg chol
sodium	708 mg708mg sodium
% RDI:	-
calcium	2323 calcium
iron	2020 iron
vit A	1919 vit A
vit C	5858 vit C
folate	4747 folate

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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.

Ingredients

15 plum tomatoes 15 15plum tomatoplum tomatoes
2 heads garlic 2 2heads headsgarlic
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
8 oz mild or hot Italian sausages 8 8oz ozmild or hot Italian sausageItalian sausages
4 cups fusilli pasta 4 4cups cupsfusilli pasta
2 cups shredded mozzarella cheese 2 2cups cupsshredded mozzarella cheese
1/3 cup fresh bread crumbs 1/3 1/3cup cupfresh bread crumbs
1/4 cup miced fresh parsley 1/4 1/4cup cupmiced fresh parsley
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated 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 :

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