Cavatappi pasta with sausage in the oven
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 31 G., saturated fats 9 G., proteins 35 G., carbohydrates 65 G., fiber 7 G., cholesterol 74 mg, sodium 1529 mg, sugar 12 G.
Calories 670, total fat 31 G., saturated fats 9 G., proteins 35 G., carbohydrates 65 G., fiber 7 G., cholesterol 74 mg, sodium 1529 mg, sugar 12 G.
Make this lazy version of Italian lasagna for dinner. Cavatappi (corkscrew-shaped) pasta in a rich meat sauce made with sausage and tomatoes is baked under a layer of ricotta and cheese. Layer all the ingredients in alternating layers, with the grated cheese on top, which will develop a wonderful golden crust in the oven. Serve the baked pasta with a light green salad dressed with lemon juice and extra-virgin olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of cavatappi pasta
- 340 g raw turkey sausages, casings removed
- 1/4 cup olive oil
- 1 small onion, finely diced
- 1 large clove of garlic, grated
- 2 teaspoons of Provencal herbs
- 1 can (800 g) of canned crushed tomatoes
- 1 cup semi-skimmed ricotta
- 0.5 cups of a mixture of grated Italian cheeses, mozzarella, Parmesan and provolone
- 1 teaspoon grated lemon zest + 1 tablespoon lemon juice
- 1 romaine lettuce heart, shredded
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Cooking the dish according to the recipe:
- Preheat oven to 260°C.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Set aside 1 cup of the water and discard the rest.
- Meanwhile, in a large skillet over medium-high heat, cook the sausage in 1 tablespoon olive oil, breaking up the pieces, until browned, 5 to 6 minutes. Transfer to a plate with a slotted spoon.
- Heat another 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and herbes de Provence and cook for 30 seconds. Add the tomatoes, sausage, and 1/4 cup of the pasta water, season with salt and pepper to taste.
- Bring to a gentle simmer, then reduce heat and simmer until the sauce thickens, 3-5 minutes. If the sauce is too thick, add a little more of the pasta water. Stir the pasta into the sauce.
- In a bowl, combine the ricotta, 1/4 cup cheese, lemon zest, 1/2 teaspoon each salt and black pepper, and 3 tablespoons of the pasta cooking water. Spread half the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture, and cheese mixture.
- Bake until bubbly, 8 to 10 minutes.
- Toss the lettuce leaves with lemon juice and the remaining 2 tablespoons of olive oil, season with salt and pepper to taste. Serve with pasta.
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