Best Baked Pasta With Veggies Sausage And Goat Cheese Sauce Recipes

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE

Rustic Baked Pasta With Roasted Vegetables and Sausage image

I created this pasta bake for a stay at home Saturday night after visiting the farmers market on a lovely August day, not too hot, not too cool. I made this for our family, but it would also be nice to take to a potluck.

Provided by Mama Cee Jay

Categories < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 zucchini, sliced vertically
1 large sweet onion, peeled and quartered
2 large tomatoes, quartered
1 head garlic, remove outer layer, separate into cloves
1/4 cup olive oil
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
fresh ground pepper, several grinds
1 lb pasta (I used penne)
1 tablespoon kosher salt
16 ounces whole milk ricotta cheese
12 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 eggs
4 links Italian sausage, cooked and sliced
1/2 cup tomato sauce

Steps:

Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
Serve to a hungry crowd.

Nutrition Facts : Calories 566.4, Fat 30.5, SaturatedFat 13.1, Cholesterol 113.4, Sodium 1473.8, Carbohydrate 44.3, Fiber 2.7, Sugar 4.2, Protein 28.4

BAKED GOAT CHEESE PASTA

Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.