Pasta Rustica With Chicken Sausage and Three Cheeses

READY IN: 1hr 25mins
Recipe by Dr. Jenny

I made this very nice recipe for my aunt and myself from the Williams-Sonoma "Chicken" cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine.

Top Review by Cook4_6

This is a very tasty and lower fat way to prepare baked pasta. My entire family enjoyed it. The only thing I would do differently is to add less cooked noodles because I like my pasta dishes really saucy...maybe 1/2 to 3/4 of a pound. That is a personal preference though.

Ingredients Nutrition


  1. In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
  2. Add the garlic and cook, stirring, for 1 minute.
  3. Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
  4. Stir in the basil, oregano, and red pepper flakes.
  5. Add the tomatoes with their puree and the water and bring to a boil.
  6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
  7. Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
  8. Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
  9. In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
  10. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
  11. Serve hot.

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