Ingredients:
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 lb. chicken or turkey sausage, casings
removed - 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. hot red pepper flakes
- 1 can (28 oz.) tomatoes in puree, tomatoes
coarsely chopped and puree reserved - Salt, to taste
- 1 lb. penne pasta
- 1 1/4 cups ricotta cheese
- 2 cups shredded fontina or mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions:
In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt.
Preheat an oven to 350ºF. Lightly oil a baking dish.
Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot.
Preheat an oven to 350ºF. Lightly oil a baking dish.
Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot.
Serves 6 to 8.
Adapted from
Williams-Sonoma Collection Series,
Chicken,
by Rick Rodgers
(Simon & Schuster, 2001).
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Rated 5 out of
5
by
GeriM from
Fabulous Crowd Pleaser
I have been making this elevated pasta dish for years. It never fails to impress. I do use sweet pork sausage but will use spicy sausage if that's all I have on hand. Either way, it is delicious. Not your standard baked pasta dish at all. Stick with the Penne pasta for best results.
Date published: 2025-01-18
Rated 5 out of
5
by
Brookie from
Awesome recipe
I follow the recipe exactly except I add Sargento 6 cheese Italian instead of Fontina & mozzarella
I also add 3 large handfuls of organic baby spinach. I usually put it on top of the hot pasta as I’m folding everything else in. Sneaky way to get ur kids to eat veggies
Date published: 2021-07-02
Rated 5 out of
5
by
Tukkacooks from
Super Yummy Comfort Food
My family loves this dish, and I've made it for years without changing one step of this recipe. The only additional step I take, is that I make a little bit of marinara sauce that I serve on the side, it helps if there are any dry pieces or just for extra flavor. Enjoy!
Date published: 2016-10-09
Rated 5 out of
5
by
NickysMama from
FAVORITE OF FAMILY AND FRIENDS
I have been serving this dish to family and friends for years..It is perfect on cold winter night gatherings..I have used mild and spicy turkey sausage and they are both fantastic. I also use salt and pepper to taste.
Date published: 2015-10-30
Rated 5 out of
5
by
GloriaMichel from
Best Pasta Ever!
I must say that this is one to come back to time and time again, its absolutely delicious and easy to make with just a handful of ingredients. I have passed on the recipe to family and friends since its such a hit!
Date published: 2013-10-24
Rated 4 out of
5
by
Demure from
Quick and Easy
Quick and easy weeknight recipe. Done in about 30 minutes. My husband and daughters absolutely love this dish! I substituted chicken sausage with sweet italian sausage and did not bake it. It was a little dry when I baked it. So, the next time I made it, I just cooked it on the stove top and done!
Date published: 2013-07-19
Rated 5 out of
5
by
Boliviana from
BEST PASTA!
This pasta is so easy to make and soooo tasty!!! Every one loves it!
Date published: 2012-10-16