Pasta casserole with herbs, sausage, and artichokes
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 913, total fat 49 G., saturated fats 22 G., proteins 45 G., carbohydrates 74 G., fiber 8 G., cholesterol 123 mg, sodium 1253 mg, sugar 9 G.
Calories 913, total fat 49 G., saturated fats 22 G., proteins 45 G., carbohydrates 74 G., fiber 8 G., cholesterol 123 mg, sodium 1253 mg, sugar 9 G.
For this recipe, use spicy Italian sausage. It will add a rich flavor to the pasta casserole, filled with gooey fontina cheese, and the artichokes will add juiciness. The pasta should still be quite firm after cooking, as it will finish cooking 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:
- 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 (400g) of canned plum tomatoes, crushed by hand
- 4 large sprigs of fresh basil
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley + extra for serving
- 450 g dry rigatoni pasta
- 280 g frozen artichoke hearts, thawed
- 350 g raw hot Italian sausage, casings removed
- 3 cups grated fontina cheese
- 1 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: rigatoni pasta, plum tomatoes, kupaty (fried sausages), Artichokes, Fontina cheese, Parmesan cheese, 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 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 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up any lumps with a wooden spoon, until golden brown, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add the artichokes to the skillet and cook, stirring, until heated through, about 3 minutes. Transfer the artichokes to the bowl with the sausage.
- Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to a bowl.
- Add the tomato sauce, half the fontina, and half the Parmesan 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 fontina and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.
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