PASTA RUSTICA
This is an altered Williams-Sonoma casserole recipe that includes ziti, sausage, and three cheeses. Tastes great with a green salad and garlic bread.
Provided by belkathy
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain the pasta.
- Brown the onions in the oil for about 5 minutes.
- Add the garlic and cook 1 minute more.
- Break the sausage into small pieces and crumble over the onion.
- Brown thoroughly, so no pink remains.
- Add the herbs, pepper flakes, tomatoes, puree, and water.
- Bring to a boil.
- Reduce heat to med-low and simmer for 30 minutes, until thickened.
- Do no not cover.
- Taste and add salt as necessary.
- Mix together the pasta, cottage cheese, mozzarella, and the sauce.
- Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.
PASTA RUSTICA WITH THREE CHEESES
Always a request in our family get together, a recipe from grandma's recipe box.
Provided by Jeannette Bailey
Categories Pasta
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven at 350 degrees.
- 2. Saute garlic, onion, sausage, basil and red pepper flakes and salt. Add tomatoe puree, bring to a boil, reduce heat to medium low and simmer for 10 minutes. Add cooked pasta and remove from heat.
- 3. Stir in ricotta cheese and half of the mozarella cheese. Transfer into a baking dish and sprinkle the rest of the mozarella cheese and parmigiano. Bake for half an hour or until cheese are melted.
PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES
I made this very nice recipe for my aunt and myself from the Williams-Sonoma "Chicken" cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine.
Provided by Dr. Jenny
Categories Penne
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
- Stir in the basil, oregano, and red pepper flakes.
- Add the tomatoes with their puree and the water and bring to a boil.
- Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
- Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
- Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
- In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
- Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
- Serve hot.
Nutrition Facts : Calories 829.9, Fat 41.3, SaturatedFat 19.7, Cholesterol 181.7, Sodium 1274.5, Carbohydrate 78, Fiber 9.2, Sugar 3.3, Protein 39.1
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