by ENunn
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my 19 recipes »
ENunn's Notes:
Expand1 pound Italian sausage, casing removed Ask a question about this ingredient
1/2 cup plus 1 tablespoon olive oil, divided Ask a question about this ingredient
2 15-ounce (or 1 28-ounce) can of whole peeled Italian tomatoes Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
1/2 cup balsamic vinegar Ask a question about this ingredient
2 cups fresh ricotta cheese Ask a question about this ingredient
1 cup cup Parmigiano Reggiano, grated, divided Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 pound fresh mozzarella Ask a question about this ingredient
salt, pepper (to taste) Ask a question about this ingredient
1 pound paccheri (giant rigatoni) Ask a question about this ingredient
Preheat oven to 375. Get out your spring-form pan, wherever it is, and lightly grease it. Put on a giant pot of water to boil for the pasta.
Ask a question about this stepHeat a tablespoon of olive oil in a large heavy skillet; raise heat to medium high and brown sausage well (without casing), mashing it to break it into very small pieces as it cooks, about 8-10 minutes.
Ask a question about this stepPlace tomatoes, remaining half cup of olive oil, garlic in blender. Puree until just smooth. Once meat has browned properly, add puree to skillet. Add salt; bring sauce to a very lively simmer and cook, over medium high heat, for 5 minutes. Reduce heat and simmer until the sauce has reduced by about one-third (20 minutes). Add red pepper flakes, balsamic vinegar, and continue cooking for 5 more minutes.
Ask a question about this stepMeanwhile, mix together ricotta, half the Parmesan. Stir in the beaten egg. Thin the mixture with a bit of milk if it seems too thick for its own good. Season with freshly ground pepper (about 1/2 teaspoon).
Ask a question about this stepCook the paccheri at a rolling boil until it is barely al dente. You don't want the large tubes to lose their shape and become too flattened. Rinse with cold water, then toss with a bit of olive oil and the remaining Parmesan cheese.
Ask a question about this stepPlace the paccheri vertically in the prepared spring-form pan. Using a pastry bag or a small spoon, squirt about a tablespoon or so of the ricotta mixture into each noodle, pushing it down a bit to make room for the sauce. Pour the sauce over the cheese-filled noodles. Place the spring-form on a cookie sheet and bake for 25 minutes. Remove, cover the top of the casserole with slices of mozzarella, and continue cooking until the cheese has browned and the casserole has heated through, about ten more minutes. Serve in slices, like a pie.
Ask a question about this step
This looks absolutely delicious and cute to boot. Do you think it could be made in individual pans for a dinner party? I'm thinking of those paper baking pans sold at Sur La Table.