Hands-on time: 25 min­utes To­tal time: 35 min­utes Makes: 4 to 6 serv­ings

Canadian Living Comfort Food - - Pas­tas & Casseroles -

We’ve achieved a faster week­night-friendly ver­sion of this clas­sic Sun­day casse­role by keep­ing the in­gre­di­ents sim­ple and bak­ing the pasta at a high tem­per­a­ture for less time.

400 g mild Ital­ian sausage, cas­ings


1 tsp olive oil

1 onion, chopped

1 pkg (227 g) crem­ini mush­rooms,


3 cloves gar­lic, minced

1 tsp Ital­ian herb sea­son­ing

¼ tsp hot pep­per flakes

1 bot­tle (680 ml) strained toma­toes


400 g ziti

¼ cup chopped fresh basil

3 tbsp chopped fresh pars­ley

1 cup shred­ded part-skim moz­zarella


In Dutch oven or large heavy-bot­tomed saucepan, cook sausage over medium heat, break­ing up with spoon, un­til no longer pink, about 5 min­utes. Us­ing slot­ted spoon, trans­fer to plate. Set aside.

Drain fat from pan. Heat oil over medium heat; cook onion and mush­rooms, stir­ring often and scrap­ing up browned bits, un­til soft­ened and no liq­uid re­mains, about 6 min­utes. Add gar­lic, Ital­ian sea­son­ing and hot pep­per flakes; cook, stir­ring, un­til fra­grant, about 1 minute.

Stir in sausage and strained toma­toes; bring to boil. Re­duce heat and sim­mer, stir­ring, un­til slightly thick­ened, about 4 min­utes.

Mean­while, in large saucepan of boil­ing lightly salted wa­ter, cook pasta un­til slightly un­der­cooked, about 2 min­utes less than pack­age in­struc­tions. Re­serv­ing ½ cup of the cook­ing liq­uid, drain.

Stir pasta, 3 tbsp of the basil, 2 tbsp of the pars­ley and the re­served cook­ing liq­uid into sauce; cook, stir­ring, un­til slightly thick­ened, about 1 minute.

Scrape into lightly greased 8-cup casse­role dish. Sprin­kle with moz­zarella. Bake in 400°F oven un­til moz­zarella is melted, about 3 min­utes. Broil un­til moz­zarella is golden and bub­bly, about 2 min­utes. Let stand for 5 min­utes. Sprin­kle with re­main­ing basil and pars­ley.

PER EACH OF 6 SERV­INGS: about 515 cal, 26 g pro, 19 g to­tal fat (6 g sat. fat), 60 g carb (4 g di­etary fi­bre, 6 g sugar), 43 mg chol, 858 mg sodium, 477 mg potas­sium. % RD I: 17% cal­cium, 26% iron, 6% vit A, 22% vit C, 75% fo­late.

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