CREAMY SAUSAGE AND ESCAROLE BAKED PASTA
Rich tomato-ricotta sauce coats Italian sausage and wilted escarole in this mozzarella-topped pasta dish.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan 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 water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage.
- Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI
Spicy Italian sausage and zucchini slow cooked in tomato sauce.
Provided by Genelle Mangine Marsh
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
- Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 3.9 g, Sodium 789.7 mg, Sugar 1.5 g
SPICY SAUSAGE, FUSILLI, AND ZUCCHINI BAKE
Invite the neighbors because you're going to have enough to share with this hearty casserole, suggested by Scramble fan Jennifer Robertson. Or, you can enjoy leftovers for lunch or freeze half for a busy night. This has more ingredients than the typical Scramble dinner, but since it's basically 2 meals in one and incredibly tasty, we thought it was worth it.
Provided by Jessica Braider
Time 1h15m
Number Of Ingredients 13
Steps:
- Prepare the pasta according to the package directions until it is al dente. Preheat the oven to 350 degrees and spray a 9 x 13-inch (or larger, if you have one) baking dish with nonstick cooking spray (alternatively, make it in two 8 x 8-inch baking dishes so you can freeze one for later).
- Meanwhile, remove the sausage from its casing and brown it over medium heat in a large skillet for 5 - 7 minutes, cutting it into smaller pieces with a spatula while it cooks.
- When it is almost browned, add to the skillet the garlic, zucchini, mushrooms, tomatoes with their liquid, tomato paste, basil, and oregano and simmer it for 5 - 10 minutes, stirring occasionally.
- In a very large bowl, combine the cottage cheese, eggs, and Parmesan cheese.
- When the noodles are done, drain them and stir them into the bowl with the cottage cheese mixture. Add the sausage and vegetable mixture and toss to combine.
- In the baking dish, layer half the pasta mixture, then half the mozzarella cheese, followed by the remaining pasta and the remaining mozzarella. Cover it with foil (spray the bottom of the foil with nonstick cooking spray first or use nonstick foil so the cheese won't stick to it). (At this point, the dish can be refrigerated for up to 12 hours.)
- Cook it for 30 minutes, then remove the foil and cook it for 15 more minutes until the cheese and sauce are bubbling. Serve it immediately, refrigerate it for up to 3 days, or cool it completely, wrap it tightly and freeze it for up to 3 months.
ITALIAN SAUSAGE WITH FUSILLI
This is one of my favorite pasta dishes & one I think you will enjoy. I like to use Whole Wheat pasta as I feel it gives more of a bite and is healthier. :-)
Provided by - Carla -
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
- Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
- While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
- Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
- Cook the fusilli according to package instructions.
- Drain well and place into bowls, cover with sauce.
- Top with freshly chopped parsley and/or freshly grated cheese.
ITALIAN SAUSAGE AND ZUCCHINI STIR-FRY
I'm always looking for new recipes to put variety into our meals. I like this one especially because it doesn't call for too many ingredients and makes an attractive, natural dish. We recently moved into a log home in the country with plenty of room outdoors for a garden, and I plan to grow lots of vegetables to use in similar stir-fry dishes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion until meat is no longer pink; drain. , Stir in the zucchini, tomatoes, lemon juice, salt, oregano and pepper sauce. Cook, uncovered, for 5 minutes, stirring frequently. Garnish with cheese.
Nutrition Facts : Calories 231 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 695mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE
This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
- In medium skillet over medium-low heat, cook sausage until well done.
- Remove from pan and set aside.
- Melt butter in a skillet over medium heat.
- Add garlic and shallots, and cook for 5 minutes, or until tender.
- Add mushrooms and black olives and cook for 10 minutes.
- Remove from heat and set aside.
- In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
- Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
- Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
- Repeat layers, ending with cheese.
- Bake for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5
ZUCCHINI, SAUSAGE, AND FETA CASSEROLE
Make and share this Zucchini, Sausage, and Feta Casserole recipe from Food.com.
Provided by KLHquilts
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain.
- Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
- Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
- Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella.
- Bake at 400 for 20 minutes, or until bubbly and lightly browned.
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SPICY SAUSAGE FUSILLI BAKE - FOOD THAT WE EAT
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5/5 (1)Category Main CourseCuisine ItalianCalories 804 per serving
- Skin the sausages and break them into small pieces. Fry them in a little olive oil until they are starting to take on colour
- Add the garlic and the chilli flakes and fry for up to a 1 minute ensuring that the garlic does not burn, then add the tomatoes, sugar and vinegar. Cook for a further 3 minutes
- Cook the pasta according to the packet instructions, drain and add to the sausage and tomato mix. Once combined, transfer to an oven proof baking dish and tear the mozzarella over the top and then sprinkle with the cheddar cheese
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