Pasta casserole with herbs, pepperoni and mushrooms
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 875, total fat 46 G., saturated fats 18 G., proteins 43 G., carbohydrates 75 G., fiber 7 G., cholesterol 106 mg, sodium 1356 mg, sugar 11 G.
Calories 875, total fat 46 G., saturated fats 18 G., proteins 43 G., carbohydrates 75 G., fiber 7 G., cholesterol 106 mg, sodium 1356 mg, sugar 11 G.
Combine cooked pasta with pepperoni, sautéed cremini mushrooms, and homemade tomato sauce with basil and parsley, then bake under a layer of two types of cheese—mozzarella and pecorino. The rich, full-bodied flavor and aroma of this casserole will leave no one indifferent!
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:
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- A pinch of crushed red pepper flakes
- 2 cans (800g each) of canned plum tomatoes, crushed by hand
- 4 large sprigs of fresh basil
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- 450 g thinly sliced cremini mushrooms
- 450 g dry ziti pasta
- 1 cup chopped pepperoni
- 3 cups diced fresh mozzarella
- 1 tbsp. grated pecorino
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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 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 and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs, stir in the chopped basil and parsley, and season with salt and pepper to taste.
- While the sauce is simmering, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the pepperoni and cook until the sausage begins to crisp, about 2 minutes. Transfer with a slotted spoon to a large bowl.
- Cook the ziti pasta in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the same bowl.
- Add the tomato sauce, half the mozzarella, and half the pecorino to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and pecorino. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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