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Ingredients:
Extra-virgin olive oil (for coating and drizzling)
1 C ricotta cheese
2 egg yolks
1 C grated pecorino romano cheese
Generous pinch of freshly grated nutmeg
Handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped
Salt and freshly ground pepper
1 lb. Country Pasta Homemade Style Egg Noodles, cooked and drained
1 jar spaghetti sauce
½ lb. mozzarella cheese, cut into small cubes
½ jar sundried tomatoes
Italian Sausage
2 cloves garlic, minced
Directions:
Preheat the oven to 425 degrees. Lightly coat a 10 x 12” baking dish with olive oil.
Brown sausage. Halfway through, add garlic and continue cooking. Combine the sausage, ricotta, egg yolks, ½ C of the pecorino romano, nutmeg, sun dried tomatoes, and parsley in a large bowl. Season with salt and pepper to taste, and mix together. Add cooked and drained pasta to the ricotta mixture. Toss well. Add the heated tomato sauce and the mozzarella and toss again.
Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining grated cheese over the top and drizzle with olive oil. Bake, uncovered, until bubbling hot and lightly browned, about 20 minutes. Let rest for 3-4 minutes before serving.
Casserole
Italian Tomato Bake
Thursday, August 5th, 2010
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Creamy Lemon Casserole
Friday, July 2nd, 2010
Most of the ingredients you'll need are right here!
16 oz. Country Pasta, cooked according to pkg. directions
4 Tbsp. butter
2 (or more) cloves garlic, finely chopped
1-2 lemons, one zested & juiced.
Use the second lemon for more juice!
2 Tbsp. olive oil
3-4 oz. grated parmesan cheese
¼ c. chopped parsley
2 c. sour cream
½ -1 tsp. Sea salt (to taste)
Directions:
Cook pasta according to package directions, drain and rinse in warm water. Set aside
Preheat oven to 375°. In a medium skillet, melt butter with olive oil over low heat. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first. Remove from heat, add sour cream and mix well. Add lemon zest and salt to taste. Pour mixture over drained pasta and stir until pasta is well coated. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown. Remove from oven, add a little more fresh lemon juice, and top with chopped parsley and grated parmesan. Allow to cool (and melt cheese) for 5 minutes, then serve.
Oh...so good!
Serves 4. Prep time 20 minutes. Cook time 30-35 minutes.
For a heartier meal, try adding sautéed shrimp or grilled chicken before baking.
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