Il Forno is Italian for "the furnace" and is a term used for baked pastas. This is one of those throw in what you have types of recipes.You can put ricotta cheese in for a creamer dish. I often add mushrooms but I didn't have any today. I did have spinach so I put that in.
We don't like it very saucy. If you like a "wetter" dish add more sauce. You can use canned Spaghetti sauce if you like instead of crushed tomatoes.
I had time this morning (I had to drive Naomi to school at 7:00) so I made up the recipe, divided it in two - one for the freezer - and left the one for tonight in the fridge to bake for dinner.
Pasta Il Forno
Ingredients
1 lb penne (I used whole wheat)
2 tablespoons olive oil
1 lb Italian sausage - pork or turkey, hot or mild sliced
1 large or 2 small zucchini quartered and sliced
1 bell pepper - what ever colour you like - chopped into bite size pieces
1 onion diced
3 large cloves garlic minced
2 cups spinach
1 32 oz can crushed tomatoes
3 cups grated mozzarella cheese
1 cup grated Parmesan cheese
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| Sausage partially cut |
Cook pasta according to directions
Meanwhile heat a large skillet on high add olive oil. Add sausage and leave for a minute. Stir sausage until no longer pink. Add zucchini, pepper and onion. Reduce heat to medium and cook stirring occasionally until vegetables have softened (about 5 minutes). Add garlic and spinach. Stir until spinach has wilted. Add tomatoes and stir to blend. Cook until heated through.In either one 9 X 12 or two 9" casserole dishes add cooked drained pasta. Add sauce and stir. Add 2 cups of mozzarella and all of the Parmesan cheese and stir. Cover casserole with foil and bake for 40 minutes until heated through. Uncover, sprinkle with remaining cheese and bake for another 5 minutes until cheese is melted.
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| Sausage, Peppers, Zucchini, Onion |
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| Add Spinach |
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| Spinach wilted and mixed in |
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| Add tomatoes |
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| Ready to go into the oven |
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| Cheese added and ready to eat |
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