When I first started college, I was a total pastaholic, not only because it’s cheap and you just have to boil water, but because it’s so darn good. This is one of my favorite versions. With pasta, Italian sausage, and melted mozzarella, who wouldn’t love it. This dish makes a lot, but that’s okay because it’s also excellent reheated.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with oil or cooking spray.
Step 2
Bring a large saucepan of salted water to a boil and add the pasta. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander.
Step 3
Meanwhile, peel the onion and chop it into 1/4- to 1/2-inch pieces. Peel the garlic and finely chop. Place the sausage in a sauté pan and add the onion and garlic. (If you have sausage links, cut them into 1/2-inch-thick slices.) Cook over medium-high heat, stirring frequently, for 15 minutes, or until the sausage is completely browned. Drain the grease from the pan, add the tomato sauce and Italian seasoning, and stir until combined.
Step 4
Spread half of the pasta into the baking pan and top with half of the sauce and 1/3 of the cheese. Layer the remaining pasta, sauce, and cheese and bake for 20 to 25 minutes, until the cheese just begins to brown. Remove from the oven and serve immediately.
Bargain shopper
Step 5
The first time I bought Italian sausage I couldn’t believe it was over $5 a pound. When I mentioned it to my mom, she said make your own. After I finished laughing I asked how. It’s easy and costs a lot less. Put 1 pound of ground pork, 1 tablespoon finely chopped red pepper, 1 teaspoon finely chopped garlic, 1 tablespoon fennel seed, 1/4 teaspoon crushed red pepper flakes, and 1 teaspoon of black pepper in a bowl and mix it up. That’s it.
