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Baked Pasta

Source: Garozzo's®

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

What You’ll Need

  • 1.5 lbs. pasta of your choir (penne or rigatoni recommended)
  • 32 oz. or 4 cups Garozzo's Sugo red sauce 
  • 1 lb. cooked ground Garozzo's by Prairie Fresh ground Italian pork sausage
  • 2 cups of Italian shredded cheese (fontina, provolone or mozzarella)
  • 1/4 cup olive oil
  • 1 heaping tablespoon fresh, finely chopped Italian parsley
  • Optional: grated Percorino Romano or Parmigiano cheese

Directions

  1. Preheat oven to 350 F.
  2. Cook pasta, very al dente (firm), and set aside.
  3. Brown the sausage with 1/4 cup olive oil and set aside.
  4. In a 9x13 baking dish, add the cooked pasta.
  5. Add 4 cups of Garozzo's Sugo red sauce and mix well with the pasta.
  6. Layer the cooked sausage on top.
  7. Top with shredded Italian cheese.
  8. Place pan in over for 15-20 minutes until cheese is melted and golden brown.
  9. While baking, warm the remaining 2 cups for Garozzo's Sugo sauce in a sauce pan on the stove.
  10. Remove dish from oven and top with fresh chopped Italian parsley.
  11. Scoop and serve along with warm Garozzo's Sugo sauce on top.
  12. Option but recommended to sprinkle grated Pecorino Romano or Parmigiano cheese on top.
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