Day 237–Baked Pasta with Three Cheeses

We had one of those freakish weekends where the weather was downright chilly and I must say, it didn’t take me long to kick into cool weather food! This baked pasta used our homemade Roasted Tomato Sauce, pesto from our garden basil, a green pepper from our little garden and Italian sausage from one of our favorite farms, Mae Farm. It was easy to make once the sauce was done and it made enough for two dinners and a lunch (and none of us had just one serving at dinner). If you’re looking to welcome fall, but still have plenty of tomatoes (or have some frozen/canned sauce) this is a great bet!

Baked Pasta with Three Cheeses

  • 1 lb. penne pasta (rotini would be good, too)
  • 1 quart Roasted Tomato Sauce
  • 1/4 c. basil pesto
  • 1 large onion, diced
  • 1 green pepper, diced
  • Olive oil
  • 1 lb. Italian sausage, removed from casing and cut into 1/2″ pieces
  • 8 oz. fresh mozzarella, cut into 1/2″ cubes
  • 8 oz. fontina cheese, cut into 1/2″ cubes
  • 8 oz. Parmesan cheese, grated
  • 1/2 cup breadcrumbs, toasted
  1. Heat a pot of water for pasta. Preheat oven to 350 degrees.
  2. Cook pasta according to directions, but take pasta off heat 2 minutes before directions call for since pasta will bake in the oven. Drain, reserving 1 cup pasta water for sauce.
  3. In a saute pan, heat 2 tbsp. olive oil over medium high heat. Cook sausage until no longer pink.
  4. Add onions and green pepper and cook until soft, about 3 minutes.
  5. Add the Roasted Tomato Sauce, basil pesto and reserved pasta water. Stir well and reduce heat to low.
  6. Mix together pasta, basil/tomato sauce, and cheese, reserving 1/4 cup of parmesan cheese for topping.
  7. Oil a 13 x 9 baking dish. Pour pasta mixture into baking dish. Top with remaining cheese and breadcrumbs.
  8. Bake at 350 degrees for 45 minutes until bubbly and hot.