Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
  • Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
  • Drain of most of the fat.
  • Add the mushrooms and saute for 4 minutes.
  • Add the garlic and saute for 1 minute.
  • Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
  • Add the cream, season with salt and pepper, and stir to combine.
  • Cook for 3-5 minutes, or until the sauce begins to thicken.
  • Taste and adjust for seasonings.
  • Preheat the oven to 375°.
  • Oil a 13 x 9 inch baking dish.
  • Bring a large pot of water to a boil.
  • Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
  • In a medium bowl, combine the cheeses.
  • Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
  • Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
  • Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
  • Serve immediately.
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