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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2005
- 15 plum tomatoes
- 2 heads garlic
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz mild or hot Italian sausages
- 4 cups fusilli pasta
- 2 cups shredded mozzarella cheese
- 1/3 cup fresh bread crumbs
- 1/4 cup miced fresh parsley
- 1/4 cup grated Parmesan cheese
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 708 mg
- Protein 21 g
- Calories 480.0
- Total fat 20 g
- Cholesterol 40 mg
- Saturated fat 8 g
- Total carbohydrate 55 g
- Iron 20.0
- Folate 47.0
- Calcium 23.0
- Vitamin A 19.0
- Vitamin C 58.0