Baked Pasta

on Nov 15 in Main dish, Pasta, Pork by

I was in the mood for Macaroni Grill, but didn’t want to hassle with loading us all up and going there. So….I made our own version here at home. I always have colored peppers in the fridge and not only does it give this dish great flavor, but it adds color to the dish as well. You’re probably in shock over the amount of heavy cream in this dish, but make a salad to with it and you’ll be fine.

Serves 6

1 16 ounce box farelle pasta
1 tablespoon butter
1 1/2 tablespoons minced garlic
1 quart heavy whipping cream
2 cups shredded parmesan cheese
1 roll jimmy dean reduced fat sausage
1/2 red bell pepper, sliced
1/2 green pepper, sliced
1/2 orange pepper, sliced
1 onion; diced
15 sliced mushrooms
1 15 ounce can crushed tomatoes
3 teaspoons dried basil
salt and pepper to taste

Cook box of noodles until till they’re al dente; Drain and set aside, but do not rinse.
Melt 1 Tbsp butter in a saucepan; Add minced garlic
Slowly add heavy whipping cream to melted butter and garlic mixture
Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese; Stir until melted and simmer on low
Add onion, garlic and Italian sausage to skillet and brown over medium heat
Add peppers to meat mixture
When both are fully cooked, dump them into the sauce
Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper; When cooked, add to sauce.
Add tomatoes and basil to sauce
Take the farelle noodles to the sauce; mix together, and spread them out evenly in a 9*13 pan
Bake, uncovered, at 350 degrees for 20 to 25 minutes (35 minutes if made ahead and chilled).

Print Friendly

There are no comments yet, add one below.

Leave a Comment