About 45 minutes
Baked Pasta with Sausage & Mozzarella
3/4 lb pasta (penne or small shells work well)
1 onion, cubed
1 bottle (330ml|11.6 oz) cherry tomato sauce (I use Martelli – if you are local it’s available at Thrifty Foods – if you can’t find cherry tomato sauce at your grocer use plain tomato sauce and add 1 tsp natural sugar to it)
½ tsp salt
10 cracks fresh black pepper
3/4 lb fennel or mild Italian sausages, roasted or pan fried and cut into rounds
1 heaping cup grated mozzarella cheese
2 c baby spinach
1 tsp butter for sauté
Step by Step Instructions
Heat oven to 350°.
Roast the sausages on a parchment lined baking sheet at until golden brown and cooked through (about 20 minutes). When the sausages are done let them cool a minute then cut them into rounds.
While the sausages are cooking prepare the onion and pasta. Prepare the pasta to 2 minutes off al dente as per package instructions. Drain well then cover and set aside until sausages are done
Place the cubed onion into a heavy skillet over medium high heat and sauté in butter until translucent, then bring the heat down to low, add tomato sauce and mix well.
When the sausages are done and sliced add them to the tomato sauce and bring up the heat to medium, stirring occasionally until pasta is done, then add well drained pasta to the skillet along with salt and pepper, mix well then transfer the mixture to a lightly greased 8” x 8” baking dish.
Sprinkle grated mozzarella evenly over top, then pop the dish into the oven for 10 – 15 minutes until cheese is melted and golden (you may want to put the broiler on for a minute at the end to brown up the cheese).
Make a bed of spinach on each of 4 pasta bowls (about ½ c to each bowl). When pasta is done in the oven cut it into 4 servings and serve onto the spinach. That’s it – this simple and delicious dinner is ready to enjoy!