Honeycomb Pasta Cake

Name: Honeycomb Pasta Cake (Upgraded)
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound Rigatoni Pasta; 1 pound Italian Sausage-sweet or hot, removed from casing; 1/4 cup Olive Oil; 1 medium Onion-diced; 2 cloves Garlic-minced; 28 ounces Crushed Tomatoes; 1/2 cup Dry Red Wine; 1 tsp Dried Oregano; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 tbsp Tomato Paste; 1 1/2 cups Mozzarella Cheese-shredded; 1/2 cup Parmesan Cheese-grated; 1/4 cup Ricotta Cheese

⏱1h 25m

👥6

🔥750 cal

Medium

🍽️Italian

A more flavorful pasta bake with the addition of Italian sausage and a richer sauce.

1 pound Rigatoni Pasta

1 pound Italian Sausage-sweet or hot, removed from casing

1/4 cup Olive Oil

1 medium Onion-diced

2 cloves Garlic-minced

See all 14 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥750 cal

Medium

🍽️Italian

A more flavorful pasta bake with the addition of Italian sausage and a richer sauce.

#pasta #bake #italian #sausage #comfort food

Instructions

Preheat oven to 375°F (190°C).
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, brown Italian Sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
Prepare the Sauce. In the same skillet, add Olive Oil, Onion, and Garlic. Cook until softened, about 5 minutes.
Stir in Tomato Paste and cook for 1 minute. Deglaze the pan with Red Wine, scraping up any browned bits from the bottom.
Add Crushed Tomatoes, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Combine cooked Pasta, Sausage, and Sauce. Mix well.
Pour the pasta mixture into a 9x13 inch baking dish.
Dollop Ricotta Cheese evenly over the pasta. Sprinkle with Mozzarella Cheese, then create a honeycomb pattern with Parmesan Cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.

Ingredients

1 pound 450 g Rigatoni Pasta
1 pound 450 g Italian Sausage-sweet or hot, removed from casing
1/4 cup 60 mL Olive Oil
1 medium 150 g Onion-diced
2 cloves 6 g Garlic-minced
28 ounces 790 g Crushed Tomatoes
1/2 cup 120 mL Dry Red Wine
1 tsp 5 mL Dried Oregano
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1 tbsp 15 mL Tomato Paste
1 1/2 cups 150 g Mozzarella Cheese-shredded
1/2 cup 50 g Parmesan Cheese-grated
1/4 cup 30 g Ricotta Cheese

Equipment

Large pot
Large skillet
9x13 inch baking dish

Instructions

Preheat oven to 375°F (190°C).
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, brown Italian Sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
Prepare the Sauce. In the same skillet, add Olive Oil, Onion, and Garlic. Cook until softened, about 5 minutes.
Stir in Tomato Paste and cook for 1 minute. Deglaze the pan with Red Wine, scraping up any browned bits from the bottom.
Add Crushed Tomatoes, Dried Oregano, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Combine cooked Pasta, Sausage, and Sauce. Mix well.
Pour the pasta mixture into a 9x13 inch baking dish.
Dollop Ricotta Cheese evenly over the pasta. Sprinkle with Mozzarella Cheese, then create a honeycomb pattern with Parmesan Cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.

Nutrition per serving

Calories 750

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Honeycomb Pasta Cake

Honeycomb Pasta Cake

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