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. Cost: $2.55 per serving
- Prep time 25 minutes
- Total time 35 minutes
- Portion size 6 servings
Ingredients
Method
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, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, 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 1/2 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 (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.
Nutritional facts per each of 6 servings: about
- Fibre 4 g
- Sodium 858 mg
- Sugars 6 g
- Protein 26 g
- Calories 515.0
- Total fat 19 g
- Potassium 477 mg
- Cholesterol 43 mg
- Saturated fat 6 g
- Total carbohydrate 60 g
%RDI
- Iron 26.0
- Folate 75.0
- Calcium 17.0
- Vitamin A 6.0
- Vitamin C 22.0
