Pasta casserole with herbs and Provencal sopressata
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 739, total fat 32 G., saturated fats 15 G., proteins 39 G., carbohydrates 76 G., fiber 9 G., cholesterol 81 mg, sodium 1130 mg, sugar 10 G.
Calories 739, total fat 32 G., saturated fats 15 G., proteins 39 G., carbohydrates 76 G., fiber 9 G., cholesterol 81 mg, sodium 1130 mg, sugar 10 G.
Artichoke hearts, roasted bell peppers, and black olives are combined with a fragrant tomato sauce, pasta, soppressata, and cheese, and baked until the cheese begins to bubble. The tomato sauce can be made ahead of time, allowing for quick assembly and popping in the oven.
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:
- 2 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 (400g) 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 dry rigatoni pasta
- 280 g frozen artichoke hearts, thawed
- 1 cup thinly sliced canned roasted sweet peppers
- 0.5 cup thin slices of sopressata
- 1/4 cup pitted Kalamata or Nicoise olives, chopped
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan or ricotta salad
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Recipes with similar ingredients: rigatoni pasta, plum tomatoes, Artichokes, sweet pepper, Kalamata olives, mozzarella cheese, ricotta cheese, sopressata, salami, basil
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 the olive oil over medium heat. 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.
- Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and transfer to a bowl.
- Add the tomato sauce, artichokes, roasted peppers, soppressata, olives, 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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