Cheesy Baked Pizza Pasta
Servings: 8
Cost: $25
Imagine all the delicious flavors of your favorite spicy pepperoni and Italian sausage pizza, but now in pasta form. We're taking those familiar, beloved tastes and transforming them into a warm, comforting bake. And, to keep things a little on the healthier side, we've thrown in some fresh spinach. It's like sneaking greens into your diet without anyone noticing!
Print Recipe
Ingredients
- 20 oz. spicy Italian turkey sausage casings removed
- 45 oz. Rao’s marinara sauce about 1 1/2 jars
- 8 oz. pepperoni or spicy salami
- 1 pound bite-size pasta cooked al dente
- 1/2 onion diced
- 2 cups chopped spinach optional
- 1 bell pepper diced
- 2 cups ricotta cheese
- 1 egg yolk
- 2 tablespoons Calabrian Chile paste optional
- 1 1/2 cups grated parmesan
- 16 oz. fresh mozzarella cubed
- Calabrian Chile Oil or olive oil, for drizzling
Instructions
- Preheat your oven to 425°F and give your baking dish a light coat of olive oil.
- Mix up the ricotta blend: In a large bowl, combine the ricotta, egg yolk, ½ cup of grated parmesan, and if you're feeling adventurous, the Calabrian Chile paste. Season this mixture with a bit of salt and pepper, and mix until it's all nicely blended.
- Sauté your sausage: Cook the Italian sausage in 2 tablespoons of olive oil until it's nice and browned. Drain the juices and set aside in a bowl or plate.
- Veggie time: In the clean pan, sauté your onion and bell pepper with a little olive oil. Add the chopped spinach, cover, and let it wilt down.
- Pasta to the rescue: Boil your pasta in salted water until it's just al dente, then drain it.
- Combine: Mix the cooked pasta with the ricotta mixture, another 1/2 cup of parmesan, the sausage, and the sautéed veggies. Give it a good gentle toss.
- Sauce and cheese: Pour in the heated marinara sauce and add the cubed mozzarella, mixing everything just enough to distribute the cheese.
- Bake to perfection: Transfer this delightful concoction into your baking dish. Top it off with the remaining parmesan, pepperoni, and extra mozzarella if you're feeling extra cheesy. Drizzle with Calabrian Chile oil for that final touch of heat and flavor.
- Into the oven: Bake, uncovered, for about 20 minutes, or until everything is bubbling and the top is nicely browned. Let it rest for a few minutes before serving to let the flavors meld and the cheese set.