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Pasta al Forno

1 pound sweet or hot fresh Italian sausage. Remove sausage from casing, break up into pieces and sauté in a skillet until sausage loses its color.
8 ounces pasta, such as ziti or penne, cooked and drained
1 25-ounce jar or homemade marinara sauce
3 cups shredded mozzarella
1 10-ounce package frozen peas
1 cup ricotta
6 tablespoons grated Pecorino Romano
1/4 teaspoon salt
1/4 teaspoon pepper
8 tablespoons Pecorino Romano
1 tablespoon olive oil


Preheat oven to 375˚F.

Coat 2 1/2-quart baking dish with vegetable cooking spray. While the pasta is cooking, combine marinara, 1 1/2 cups mozzarella, peas, ricotta, 6 tablespoons Pecorino Romano, salt and pepper in a large bowl. Stir in pasta and sausage, and pour mixture into baking dish. In a small bowl, stir together 1 1/2 cups mozzarella, 2 tablespoons Pecorino Romano and oil. Sprinkle over top of pasta. Bake until hot, about 25 to 30 minutes. Let pasta sit for 10 minutes before serving.

4-6 servings
Westside Market

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