Italian Night

 

Baked Pasta with Herbed Ricotta &  Sausage

Ingredients:

6 servings

1 box of Penne pasta

1 tablespoon olive oil

2 large shallots, thinly sliced

6 cloves garlic, chopped

1-1/4 pounds Italian-style sausage (casing removed)

1 can (28 ounces) diced tomatoes, undrained

1/4 teaspoon crushed red pepper flakes

Herbed Ricotta (see recipe below)

3/4 cup shredded part-skim mozzarella cheese

Salt and pepper

Directions:

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.

Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.

Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375°F for 30 minutes or until heated through.

Herbed Ricotta

Combine all ingredients in a large bowl; mix well.

1 container (15 ounces) part-skim ricotta

1 cup shredded part-skim mozzarella cheese

1/2 cup minced fresh parsley

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano