Bow tie pasta and fresh mozarella come together here to make a fast dinner on Halloween Night or anytime of the year for that matter. To save time, make your dessert(like Fright Night Brownies) the day before. Wash, dry and cut the lettuce for your salad the day before and store in a zip-lock bag. Toss with dressing just before serving and add croutons. Make the pasta up 30 minutes in advance. To make the casserole farther ahead of time do all the prep work 1-2 days in advance. Place the assembled casserole in the frig,covered with plastic wrap. Bake at 375 for 45 minutes covered with foil. Remove the foil the last 15 minutes and raise the oven temp to 400 to brown the top.
Serves 6
1 pound bow tie pasta
1 tablespoon olive oil
1 clove of mince garlic
1 28oz can of san marzano tomatoes
2 tablespoons tomato paste
1/4 teaspoon dry oregano
5 fresh basil leaves minced
1/8 teaspoon sugar
salt and pepper
1 pkg of chicken or turkey italian sausage
8 ozs of fresh mozarella cheese cut into small chunks
1/3 cup of parmesan cheese
Preheat the oven to 400. Spray a 3 quart casserole with cooking spray. Cook pasta according to the package directions. Drain and set aside. Place the tomatoes in a food processor and process until the tomaotes break down into a puree. Meanwhile heat the oil in a large saucepot. Add the garlic and the tomoato paste. Add the tomoato puree to the pot. Stir in the salt, pepper, sugar, and oregano. Simmer for 8 minutes. Turn off the heat and stir in the basil. Add the pasta, half of the mozarella and the sausage. Spoon into the casserole. Sprinkle the remaining mozarella and parmesan over the top. Bake until bubbly and the top is browned. Serve with a romaine lettuce salad.
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