Baked Sausage and Pepper Pasta With Mozzarella and Provolone

Baked Sausage, Pepper and Cheese Pasta Image by: Baked Sausage, Pepper and Cheese Pasta Author: Canadian Living

This Italian household favourite is a sure hit with any crowd. The freeze-ahead part is a flavourful sausage-and-tomato sauce. Just thaw, toss with cooked pasta and sprinkle with cheese before baking. This recipe makes enough sauce for two batches.

  • Portion size 6 servings
  • Credits : Canadian Living Sunday Suppers 2014

Ingredients

  • 3 tablespoons olive oil
  • 2 onions thinly sliced
  • 2 sweet red peppers thinly sliced
  • 2 sweet yellow peppers thinly sliced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1/4 teaspoon hot pepper flakes
  • 2 lbs Italian sausages casings removed
  • 4 cups bottled strained tomatoes (passata)
  • 10 fresh basil sprigs
  • 1 pkg (454 g) rigatoni pasta
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese

Method

In large Dutch oven, heat oil over medium heat; cook onions, red and yellow peppers, garlic, bay leaves and hot pepper flakes, stirring occasionally, until vegetables are softened, about 8 minutes.

Add sausages; cook over medium-high heat, breaking up with wooden spoon, until no longer pink, about 6 minutes. Stir in strained tomatoes and basil; reduce heat and simmer until thickened, about 20 minutes. Discard bay leaves.

Let cool for 30 minutes; divide sauce in half, reserving 1 half for another use. (Make-ahead: Refrigerate in airtight containers for up to 2 days.)

Meanwhile, in large pot of boiling salted water, cook pasta until slightly undercooked, about 3 minutes less than package instructions. Drain and return to pot. Add remaining meat sauce; toss to combine. Spread in 13- x 9-inch (3 L) baking dish.

Sprinkle with mozzarella and provolone cheeses; cover with foil. Bake in 375°F (190°C) oven until bubbly and cheese is melted, 25 to 30 minutes.

Nutritional facts PER SERVING: about

  • Sodium 191 mg
  • Protein 35 g
  • Calories 753.0
  • Total fat 37 g
  • Potassium 651 mg
  • Cholesterol 86 mg
  • Saturated fat 15 g
  • Total carbohydrate 69 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 82.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 39.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 122.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Sausage and Pepper Pasta With Mozzarella and Provolone

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