Baked pasta is easily one of my favourite dishes. My mom used to make it for us when we were kids. It’s quick and easy to pull together and often times, all the ingredients you need are already in your fridge. This recipe uses large seashell shaped pasta. It’s perfect for catching bits of sausage and melted cheese.
Baked Pasta with Sausage
- 4 sausages, Italian style
- 5 cup pasta, seashells
- 2 cups tomato sauce (see recipe below)
- 1 cup grated Parmeggiano Reggiano
- 1 cup grated mozzarella cheese
- Fresh, chopped basil
Remove the sausage from the casing and fry up in a pan.
We often use Robbie’s Sausages Mild Italian or own our homemade sausages but you can certainly use your favourite Italian style sausage.
Bring salted water to boil then add pasta. When the pasta is “al dente” remove from heat and drain. Put the pasta back in the pot.
Add tomato sauce and ½ cup Parmeggiano Reggiano cheese. Stir in sausage.
Place into an 8 x 12 baking dish.
Sprinkle the remaining ½ cup Parmeggiano and mozzarella over top.
Cover with foil and place into a 350 oven for 30 minutes. During the last 10 minutes of baking, remove the foil.
Sprinkle basil over top and serve.
Tomato Sauce
- Olive oil
- 1- 28 fl oz can diced tomatoes
- 1/2 sweet onion, finely diced
- 2-3 cloves garlic, crushed
- 1 tablespoon oregano
- salt and pepper
In a skillet, saute the onions and garlic in olive oil for 4-5 minutes. Add the diced tomatoes. Let the tomatoes stew in the pan for about 15-20 minutes. Add oregano as well as salt and pepper to taste. If you’re not a fan of chunky style sauce, then just use a potato masher to stomp out those chunks.
