Baked Pasta

This recipe for baked pasta is so simple and flexible, and especially good on a cold winter day, that I have to share it here. It is not a family recipe, but rather, something that I have popularized in the family. I have made it for Easter get-togethers hosted at my home and also brought it to family parties. It is so delicious that it always disappears quickly. But I recommend trying to save some for another day because it is even better as a leftover.

The basic ingredients include pasta, tomato sauce and mozzarella cheese. The flexibility comes from all the other ingredients that you could add in, if desired. My favorite version includes Italian sausage, especially because the flavor of the sausage gets soaked up by the pasta. I also like adding a good amount of vegetables, such as spinach, onion, kale, carrots, zucchini or peas. You could also vary the cheese used by including some Parmesan or pecorino. So you can be creative as to what you add into this baked pasta.

Baked Pasta 

• 1 pound rigatoni, or similar pasta
• 2 cups shredded mozzarella cheese
• 16 ounces tomato sauce
• seasoning, such as oregano and garlic, to taste
• 1 pound Italian sausage
• 3 onions, chopped
• 2 cups frozen spinach, thawed

Cook the pasta according to the package directions. Meanwhile, crumble and brown the sausage on the stovetop. When the sausage is browned, add in the vegetable and cook until tender. In a 13x9 baking pan, combine the pasta, tomato sauce, seasoning, sausage and vegetables. Stir about half the cheese into the mix. Sprinkle the other half of the cheese on top. Bake at 350 for 30 minutes, or until the cheese on top is just starting to brown. Remove from the oven and allow to rest for 10 to 15 minutes. Enjoy!