Two-Layer Baked Pasta

Author: Canadian Living

Two layers of pasta with a red tomato sausage sauce and a white béchamel sauce make a visually interesting baked pasta that's easier than lasagna and perfect for relaxed entertaining.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 5 cups Scoobi-Do pasta (cavatappi) pasta (1 lb/500 g)
  • 1 pkg (10 oz/284 g) fresh spinach trimmed
  • 1 can artichoke hearts drained, rinsed and halved
  • 1 1/2 cup shredded fontina cheese
  • 1 1/2 cup shredded mozzarella cheese
Bechamel Sauce:
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/4 cups milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 pinch nutmeg
Sausage Sauce:
  • 12 oz mild Italian sausages
  • 12 oz spicy Italian sausage
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrots finely diced
  • 1 celery stalk finely diced
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper
  • 1 diced tomatoes
  • 1/4 cup tomato paste

Method

Sausage Sauce:
Remove casings from sausage. In large skillet, cook sausages over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.

Add onion, garlic, carrot, celery, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 25 minutes.

béchamel Sauce:
Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Add milk, 1/2 cup (125 mL) at a time, whisking constantly; cook, whisking, until bubbly and thickened, about 15 minutes. Stir in Parmesan, salt, pepper and nutmeg.

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Coarsely chop spinach and add to pot; drain.

Arrange half of the pasta mixture in 13- x 9-inch (3 L) glass baking dish. Spoon sausage sauce over top; sprinkle with artichoke hearts. Top with remaining pasta mixture. Pour béchamel sauce over top; sprinkle with Fontina cheese. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 8 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator and add about 10 minutes to baking time.)

Bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes. Let stand for 10 minutes before serving.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 1216 mg
  • Protein 27 g
  • Calories 533.0
  • Total fat 20 g
  • Cholesterol 61 mg
  • Saturated fat 10 g
  • Total carbohydrate 63 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 74.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 75.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Two-Layer Baked Pasta

Login