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Baked pasta

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Prep time Cook time Difficulty Views Rated (0) Recipe #
45m 1h 2-Pretty easy 26
Not tried yet
Forked by Aleta on 11 July 2009 (0 descendants)
Forked from Jared (1 ancestor)

Description (Some HTML is OK)

Most of this dish can be made in advance, which makes it a great dinner to make after work if you have most of the ingredients prepared.


Makes 6 servings

  • 4 cups of tomato sauce (homemade if you can)
  • 500g large pasta shells
  • 3 italian sausages
  • 1 cup grated pecorino
  • 250g ricotta
  • 1 9X13 inch dish

Preparation (Some HTML is OK)

If you haven't already made your pasta sauce, prepare it and set it aside. Cook your pasta according to the instructions on the package. Strain and put the pasta into a large pot.

Remove the insides from the sausages into a frying pan, and discard the casings. Fry the sausage meat until fully cooked. When ready add the tomato sauce to the sausage meat and fry for a couple of minutes. Add the sauce (with meat) to the pasta shells and mix thoroughly.

Preheat oven to 375F.

Add a layer of pasta shells to the bottom of the 9X13 dish, then with a teaspoon add ricotta in small dollops every 2-3 inches. Sprinkle some of the pecronino on top. Continue to layer the shells and cheese until it's all used up.

Cover with foil and bake at 375 degrees for 20 minutes. Remove foil and bake an addition 25 minutes.

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