Italian Sausage Polpettina Macaroni Bake Recipes

ITALIAN SAUSAGE MACARONI BAKE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.

ITALIAN SAUSAGE POLPETTINA & MACARONI BAKE

Steps:

• Make the white sauce. Melt the butter in a medium pan, then stir in the flour. Keeping the heat high, whisk in the milk and bring to the boil, whisking until smooth and thickened. Season with a good pinch of salt and some pepper, then stir in most of the grated cheese and set aside, with the surface covered with cling film to stop if forming a skin.
• Heat the oil in a large, heavy-based casserole or frying pan, then add the onions and garlic and a real good grind of black pepper and salt. Cook slowly and gently until the onions are soft but not coloured. Take half the mix out and mix with the breadcrumbs and milk in a large bowl. Using a slotted spoon, lift the rest of the onions out of the pan, leaving the oil behind, and set aside.
• Mix the mince and sausagemeat, chopped parsley and lots of salt and pepper into the breadcrumbs. Mix really well with your hands until the whole thing becomes pasty rather than lumpy. Shape into the size of ping-pong balls, then heat the pan again and brown the Simply serve with a fresh green salad balls in batches in the leftover onion oil. Remove the final batch, then return the reserved onions to the pan with the wine. Bubble over a high heat, scraping the bottom of the pan, then stir in the tomatoes and meatballs. Bring to a simmer and cook for 5 mins. Can be made up to 2 days ahead or frozen.
• Heat oven to 200C/180C fan/gas 6 and boil the macaroni according to pack instructions. Drain well, then mix with the meatball sauce. Tip into the largest ovenproof dish you have. Top with the white sauce (warm it a bit if it is slightly solid), then scatter with the remaining cheese. Bake for 35-40 mins until bubbling and golden.

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.