Pasta al Forno

Staff Writer
Pasta al Forno
Pasta al Forno
Westside Market NYC

Pasta al Forno

Casserole might not be the first thing to come to mind when it comes to good eats, but there's a special place in people's hearts for pasta al forno. It's probably all the melted mozzarella and pecorino. How can anything with this much cheese be anything but a home run?

4
Servings
1261
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound sweet or hot fresh Italian sausage
  • 8 Ounces pasta, such as ziti or penne
  • One 25-ounce jar or homemade marinara sauce
  • 3 Cups shredded mozzarella
  • One 10-ounce package frozen peas
  • 1 Cup ricotta
  • 8 Tablespoons pecorino romano
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • Cooking spray
  • 1 Tablespoon olive oil

Directions

Preheat the oven to 375 degrees.

Remove the sausage from their casings, break up into pieces, and sauté in a skillet until the sausage loses its color.

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside.

Meanwhile, combine the marinara sauce, 1 ½ cups of the mozzarella, peas, ricotta, 6 tablespoons of the pecorino romano, salt, and pepper in a large bowl. Stir in the pasta and sausage, and coat a 2 ½-quart baking dish with cooking spray. Pour the mixture into the baking dish.

In a small bowl, stir together the remaining mozzarella, remaining pecorino romano, and the olive oil. Top the pasta with the mixture. Bake until hot, about 25-30 minutes. Let sit for 10 minutes before serving.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
80g
100%
Sugar
16g
N/A
Saturated Fat
33g
100%
Cholesterol
205mg
68%
Protein
61g
100%
Carbs
72g
24%
Vitamin A
372µg
41%
Vitamin B12
3µg
56%
Vitamin B6
0.9mg
42.9%
Vitamin C
19mg
31%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
25%
Vitamin K
50µg
62%
Calcium
825mg
82%
Fiber
8g
33%
Folate (food)
94µg
N/A
Folate equivalent (total)
94µg
24%
Iron
5mg
30%
Magnesium
127mg
32%
Monounsaturated
33g
N/A
Niacin (B3)
13mg
65%
Phosphorus
908mg
100%
Polyunsaturated
9g
N/A
Potassium
1233mg
35%
Riboflavin (B2)
0.8mg
48.4%
Sodium
2471mg
100%
Thiamin (B1)
1mg
64.1%
Zinc
7mg
49%