Baked Rotini with Marinara Sauce
(from LorettaS’s recipe box)
The sausage is a concession to my “meat and potatoes” sons; the zucchini is my effort to increase the health quotient of this dish and use up some excess garden produce in the process.
Prep time: 20 minutes
Cook time: 45 minutes
Serves 8 people
Ingredients
- 16 ounces ricotta cheese
- 1 egg
- 5 leaves fresh basil, cut into chiffonade
- 1/2 pound fresh bulk Italian sausage
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 3 medium zucchini and/or yellow squash, diced
- salt, to taste
- black pepper, freshly ground, to taste
- 1 24-ounce jar marinara sauce
- 1 1-pound box rotini, preferably whole grain
- 1 cup grated parmigiano-reggiano cheese
Directions
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Bring a large pot of water to the boil.
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Preheat the oven to 375 F, and spray a 9 × 13-inch baking pan with cooking spray.
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Thoroughly mix the ricotta, basil, and egg in a small bowl, and set aside.
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Preheat a large nonstick skillet over medium-high heat; add sausage and cook, crumbling it until cooked through and no longer pink. Remove to a small bowl and wipe out skillet.
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Add oil to skillet and heat through.
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Add garlic and saute for 1 minute.
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Add diced zucchini, and continue to saute for 3 minutes; season with salt and pepper.
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Add the cooked sausage and the marinara sauce, stir, and bring to a simmer.
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Meanwhile, cook the rotini half the time recommended on the package.
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Drain the pasta, and toss with the sauce and vegetable mixture.
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Add the ricotta mixture to the pasta and sauce, mix thoroughly, and place in the prepared baking pan. Top with parmigiano-reggiano cheese.
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Bake for 45 minutes. Remove from oven and allow to rest 10 minutes before serving.