I got this recipe from Jan, who got it from someone in her ward, who went to Italy and got this recipe from one of the families she stayed with. It kind of take a long time to make, but it is so good. If you have a chopper I would use it to chop all the veggies.
Pasta al forno
1 lb. sausage (optional)
1 onion, coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pint heavy whipping cream
1 lb. Rigatoni pasta
mozzarella cheese
fresh or dried Basil
Brown sausage. Remove sausage, leaving pan dippings. (Add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" (cook for several minutes until tender). Add onion and garlic and saute' for several minutes.
Add can of tomatoes, with salt, pepper, and basil to taste. Simmer about 20-30 minutes.
Cook pasta al dente. In large baking dish, put a tiny bit of sause on bottom. Layer 1/3 pasta, the 1/3 cream, then 1/3 cheese, then 1/3 sauce twice. On the last layer, switch sauce and cheese so you end up with cheese on top. Cover and bake 45 minutes at 350. Uncover and bake til cheese is bubbly. Add Parmesan at table.
5 comments:
This recipe sounds incredible. Thanks, Jo! It seems similar to one that I used to love at Olive Garden that they don't make anymore, so thank you! I'm excited to try it.
This looks soooo good. I think it will be on my menu for next week. OK I'm not fooling anybody, I don't do menus. But I'm sure we'll be doing it next week if I can make it to the grocery store.
Yummmmm.
Jan, you are the champion for discovering this recipe. It is on like my top 3 all time best meals list. If you were wondering, number one is "The Spencer" (a 24 oz. Tri-tip, cooked over an oak pit) at Jocko's in Nipomo Ca. I don't know what number two is but this one may be it. It's super yummy.
This is Ryan again. Just a note, I would say the sausage is not optional. Although we have never had it without the sausage, I can definitely taste the sausage flavor and it makes up a large part of the overall taste.
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