3.875
16 ratings

Pasta al Forno

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?

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.

Nutritional Facts
Servings4
Calories Per Serving1261
Total Fat80g100%
Sugar16gN/A
Saturated33g100%
Cholesterol205mg68%
Protein61g100%
Carbs72g24%
Vitamin A372µg41%
Vitamin B123µg56%
Vitamin B60.9mg42.9%
Vitamin C19mg31%
Vitamin D0.5µg0.1%
Vitamin E5mg25%
Vitamin K50µg62%
Calcium825mg82%
Fiber8g33%
Folate (food)94µgN/A
Folate equivalent (total)94µg24%
Iron5mg30%
Magnesium127mg32%
Monounsaturated33gN/A
Niacin (B3)13mg65%
Phosphorus908mg100%
Polyunsaturated9gN/A
Potassium1233mg35%
Riboflavin (B2)0.8mg48.4%
Sodium2471mg100%
Thiamin (B1)1mg64.1%
Zinc7mg49%