Just did my first pasta bake last night, was wanting a huge pan of leftovers for work
1 box rotini
2 pounds Italian sausage
1 and a 1/2 minced green pepper
2 fat teaspoons of garlic
2 fat pinches red pepper flake
1 jar of store bought tomato sauce
1 can of basil, garlic, oregano diced tomato
1 well rounded tablespoon sugar
2 well rounded tablespoon of EV olive oil
2 small cans of mushrooms
1 pound shredded mozzarella
1 cup or so of water
Cook the pork, set aside
Boil the pasta
Mix pasta with cooked pork and all other ingredients... pour into casserole pans and go 375 for 30 minutes
Holy crap it made one large and one small pasta casserole, with enough left over frozen to make another 2 servings
It rocks, great choice of dish when you want leftovers... love that fennel seed in Italian sausage, its not the good stuff without it [Reply]
Originally Posted by Easy 6:
Just did my first pasta bake last night, was wanting a huge pan of leftovers for work
1 box rotini
2 pounds Italian sausage
1 and a 1/2 minced green pepper
2 fat teaspoons of garlic
2 fat pinches red pepper flake
1 jar of store bought tomato sauce
1 can of basil, garlic, oregano diced tomato
1 well rounded tablespoon sugar
2 well rounded tablespoon of EV olive oil
2 small cans of mushrooms
1 pound shredded mozzarella
1 cup or so of water
Cook the pork, set aside
Boil the pasta
Mix pasta with cooked pork and all other ingredients... pour into casserole pans and go 375 for 30 minutes
Holy crap it made one large and one small pasta casserole, with enough left over frozen to make another 2 servings
It rocks, great choice of dish when you want leftovers... love that fennel seed in Italian sausage, its not the good stuff without it
I like to cook with fennel in Italian and with pizza sauce, it's a bit pricey though. [Reply]
Originally Posted by Buzz:
I like to cook with fennel in Italian and with pizza sauce, it's a bit pricey though.
The only market with a butchers dept here here does a fair version of good eyetalian
I've had the best available here for years at a pizza joint, from The Hill in St Louis... but my market shlubs do a very fair version, outside of the spices its so white and clean looking you'd almost think it was ground chicken [Reply]
Originally Posted by JASONSAUTO:
How do you get a "well rounded tablespoon of olive oil"?
I guess you could weigh it on digital scales if you want to be that exact? Otherwise dump it in the tablespoon over whatever your mixing it in and if it overflows a tad call it good. [Reply]