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Pasta Bake
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Ingredients
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Yield: 6 Servings
Total Cook Time: 1 Hours
Ingredients
1 pound dry pasta (e.g., penne, ziti, mezzi rigatoni)
1 pound Italian sausage, cooked and drained
1 16-ounce jar vinegar-based giardiniera, drained and chopped
½ cup jarred sliced pepperoncini or hot peppers
4 ounces sliced pepperoni, coppa, or prosciutto
1 red onion, sliced
3 cups shredded mozzarella cheese, divided
1 cup fresh mozzarella pearls
1 cup shaved parmesan
6 cups pasta sauce
1 cup water
Total Cook Time: 1 Hours
Ingredients
1 pound dry pasta (e.g., penne, ziti, mezzi rigatoni)
1 pound Italian sausage, cooked and drained
1 16-ounce jar vinegar-based giardiniera, drained and chopped
½ cup jarred sliced pepperoncini or hot peppers
4 ounces sliced pepperoni, coppa, or prosciutto
1 red onion, sliced
3 cups shredded mozzarella cheese, divided
1 cup fresh mozzarella pearls
1 cup shaved parmesan
6 cups pasta sauce
1 cup water
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Preparation Method
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1. Combine all ingredients—reserving 2 cups shredded mozzarella—into a large bowl and stir. Pour mixture into large casserole dish.
2. Place uncovered into the oven on a rack set at position “2.” Set oven to 375°F Convection Steam Mode. Cook for 45 minutes.
3. Remove from oven and evenly spread remaining 2 cups of shredded mozzarella over top. Return to oven; continue cooking for 10–15 minutes or until cheese browns. Serve.
2. Place uncovered into the oven on a rack set at position “2.” Set oven to 375°F Convection Steam Mode. Cook for 45 minutes.
3. Remove from oven and evenly spread remaining 2 cups of shredded mozzarella over top. Return to oven; continue cooking for 10–15 minutes or until cheese browns. Serve.
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