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Thread Number: 72307
/ Tag: Recipes, Cooking Accessories
From The Gray Haired Geek's Test Kitchen: NO-BOIL Baked Penne with Italian Sausage |
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Post# 955796 9/2/2017 at 21:18 (2,420 days old) by joeekaitis  (Rialto, California, USA) |
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Well, I've been bitten hard by the no-boil bug, so here's the latest from The Gray Haired Geek's Test Kitchen. The texture is about the same as par-boiled, then baked pasta dishes, leaning slightly toward al dente. Your colander and pasta boiler get the day off.
This is a cold-start recipe, so disable fast-preheat if your oven is so equipped. The direct heat from the upper element/burner could shatter the glass lid of the casserole. Alternatively, preheat and skip the post-heating phases.
Feel free to substitute homemade sauce, up to a quart and add enough water to allow the diluted sauce to flow easily into the uncooked pasta.
1 jar meat sauce 1 sauce jar of water 1 lb. uncooked penne 1 lb. shredded Mozzarella 1 package Italian sausage nonstick cooking spray Spray casserole, arrange sausage, bake from a cold start 30 minutes at 350 degrees F. Leave in oven 15 minutes. Rest the cooked sausages on a cutting board for an additional 15 minutes. Slice each link into 8 slices. In a large mixing bowl, combine uncooked penne with meat sauce and 1 sauce jar of water. Stir about a minute to saturate the penne inside and out. Fold in the shredded Mozzarella. Spoon 1/3 of the mixture into the unwashed casserole. Scatter 20 sausage slices over the mixture. Repeat and top with last 1/3. Poke any errant penne under the surface of the sauce. At this point the casserole can be covered and refrigerated until baking time. The penne will absorb liquid and swell slightly. Bake covered from a cold start for 1 hour at 350 degrees F, leave in oven an additional 15 minutes, remove from oven and rest, covered, for 15 more minutes. Sorry, forgot to take a picture before we ruthlessly attacked. Shower with grated or shredded Parmesan or Parmesan/Romano blend. And, yes, everything came from ALDI.
Mangia, mangia, amici!
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Post# 955800 , Reply# 1 9/2/2017 at 22:00 (2,420 days old) by Frigilux (The Minnesota Prairie) |
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Post# 955806 , Reply# 2 9/2/2017 at 23:23 (2,420 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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Post# 955872 , Reply# 3 9/3/2017 at 09:00 (2,420 days old) by joeekaitis (Rialto, California, USA) |
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Post# 955899 , Reply# 4 9/3/2017 at 12:36 (2,420 days old) by ea56 (Cotati, Calif.) |
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Joe,
this looks delicious! I too like to make pasta dishes that are no boil. I don't want to detract from your recipe at all, but I make a one pan meal very similar to yours. Only I do it on the stove in my 10" Farberware skillet.
Place skillet over med high heat, add 1 tsp. oil and about 2/3 to 3/4 cup diced onion, 3 cloves minced garlic and crumble on top 1 lb. bulk mild Italian sausage, stir and brown the sausage, onions and garlic until sausage is browned. Add either 1 to 1 1/4 tsp Italian seasoning (or 1 1/2 tsp basil and 1/2 tsp oregano), 1/4 tsp crushed red pepper flakes and 1/4 tsp black pepper, 2 -8 oz. cans tomato sauce and approx. 1/2 to 2/3 can full of water, wine or beer, stir well reduce heat, cover and simmer for about 30 mins, (or longer if desired). Now add 1 1/2 can to 2 cans of water and 2 cups large, uncooked pasta, (I like to use Penne), bring to boil, reduce heat, cover and simmer over low heat for 20 mins. Remove lid, stir well, turn off heat, cover with 6 to 8 oz. either mozerella or jack cheese, sliced or shredded, cover and let it sit for 5 to 10 mins and serve. Makes 4 nice sized servings. Note, since the sausage already has plenty of salt there is no need to add any additional salt. Also, I don't drain off the fat, the sausage I buy is very lean and the pork fat does give the dish lots of flavor and it is not greasy. But, pour the fat off if you like. Now, I need to try your version. I'm always down with saving time and steps in the kitchen. And I really do think that pasta cooked in a thinner sauce, rather than pre boiling the pasta results a better tasting pasta. Manga! Eddie | ||
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Post# 955926 , Reply# 5 9/3/2017 at 14:23 (2,419 days old) by appnut (TX) |
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Post# 956324 , Reply# 6 9/5/2017 at 20:22 (2,417 days old) by lotsosudz (Sacramento, CA) |
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I"m with you Bob | ||
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Post# 956325 , Reply# 7 9/5/2017 at 20:23 (2,417 days old) by lotsosudz (Sacramento, CA) |
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I"m with you Bob | ||
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Post# 956326 , Reply# 8 9/5/2017 at 20:25 (2,417 days old) by lotsosudz (Sacramento, CA) |
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OOPS! | ||
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Post# 956377 , Reply# 9 9/6/2017 at 07:38 (2,417 days old) by kevin313 (Detroit, Michigan) |
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