Pasta casserole for meat lovers
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 766, total fat 35 G., saturated fats 15 G., proteins 41 G., carbohydrates 71 G., fiber 6 G., cholesterol 87 mg, sodium 1175 mg, sugar 10 G.
Calories 766, total fat 35 G., saturated fats 15 G., proteins 41 G., carbohydrates 71 G., fiber 6 G., cholesterol 87 mg, sodium 1175 mg, sugar 10 G.
This pasta casserole in homemade tomato marinara sauce is literally packed with meat and other delicacies: flavorful Italian sausage, savory pepperoni, and bits of ham and smoked bacon. Meat lovers will love it!
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 tbsp. l. olive oil
- 4 cloves garlic, thinly sliced
- A pinch of crushed red pepper flakes
- 2 x 800g cans of plum tomatoes, crushed by hand
- 4 large fresh sprigs of basil
- 2 cups Italian sausage
- 450 g rigatoni
- 0.5 cup diced ham
- 1/4 cup pepperoni, diced
- 1/4 cup chopped fried bacon
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
- In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Discard the basil and season the sauce with salt and pepper to taste.
- While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, for about 5 minutes. Transfer the sausage with a slotted spoon to paper towels to drain any excess fat. Transfer to a large bowl.
- Cook the rigatoni in boiling water until al dente, 2 minutes less than the package directions. Drain and add the pasta to the bowl.
- Add the tomato sauce, ham, pepperoni, bacon, half the mozzarella, and half the Parmesan to a bowl and toss well to distribute the ingredients evenly. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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