- Total Time: 1 hour
- Yield: 4-6 1x
- 1 pound conchiglie integrale (whole wheat shells)
- 1 28 ounce can Italian tomatoes, pureed
- 1 onion, finely diced
- 12 ounces Italian sausage, de-cased
- 1/4 cup olive oil
- 1 medium mozzarella, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese, grated
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- In a large skillet over medium heat, saute the onion in olive oil until translucent. Add the sausage, and crumble with a fork. When cooked through, add the tomatoes, salt and pepper. Simmer for 15 minutes until slightly reduced.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until very al dente (half of the package instructions time). Drain.
- In a large baking dish, add the pasta, then the sausage mixture, and the mozzarella. Mix well. Sprinkle top with Parmigiano.
- Preheat the oven to 350 degrees. Bake the pasta for about 30 minutes, until the top is golden brown.
- Serve immediately.
Al forno! I love the sound of those words this time of year. Even though El Nino is making it feel like springtime, I'm sticking to my guns and will keep the oven on. Global warming ain't gonna make me eat pasta salad. And besides, baked pasta is comfort food anytime of year.
I used conchiglie integrale (whole wheat shells) mainly because that's what I had in the pantry. And also because sausage and mozzarella could use any healthy twist. Any short pasta is a fine substitute.
Stay warm. Get comfy. Enjoy winter.