Pasta Casserole with Sausage and Escarole
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 918, total fat 50 G., saturated fats 22 G., proteins 46 G., carbohydrates 70 G., fiber 6 G., cholesterol 125 mg, sodium 1157 mg, sugar 8 G.
Calories 918, total fat 50 G., saturated fats 22 G., proteins 46 G., carbohydrates 70 G., fiber 6 G., cholesterol 125 mg, sodium 1157 mg, sugar 8 G.
Pasta is baked in a rich tomato sauce with ricotta, along with seared Italian sausage and poached escarole, all under a layer of melting mozzarella. You can use sweet or spicy raw Italian sausage, depending on your preference. Remove the casings and fry like ground meat.
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:
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- A pinch of crushed red pepper flakes
- 1 can (800 g) of canned plum tomatoes, crushed by hand
- 1 can (425g) canned plum tomatoes, hand crushed
- 1 sprig of fresh oregano
- 1 cup fresh ricotta
- 350 g raw Italian sausage without casing
- Half a bunch of escarole, cut into 2cm pieces.
- 450 g dry farfalle pasta (bow ties)
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
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Recipes with similar ingredients: garlic, red pepper flakes, plum tomatoes, oregano, ricotta cheese, kupaty (fried sausages), escarole salad, farfalle pasta, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
- In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the oregano, and simmer the sauce, uncovered, until thickened, 15 to 20 minutes. Remove the oregano and stir in the ricotta; season with salt and pepper to taste.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the escarole and a pinch of salt to the fat in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until the leaves are wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
- Cook the pasta in salted boiling water for about 2 minutes less than package directions. Drain and transfer the pasta to the bowl with the meat and escarole.
- Add the tomato sauce, half the mozzarella, and half the Parmesan to the same bowl and mix well to evenly distribute the ingredients. Transfer to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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