Post by Mara on Sept 11, 2008 17:04:32 GMT -5
This is something I sort of came up with on my own, while modifying my mom's ziti recipe (which was really like mostacolli because there's no olives...)
Anyway... it's like a pizza pasta. Or perhaps Heart attack pasta, depending on it.
And I say it's in progress, but I'm not sure if I'm done changing it, like adding little extras like herbs to it. If I change it, I'll post a new message, not just edit this one.
Ingredients:
1 pound of Italian sausage
1/2 - 1 pound of rigatoni (or any short pasta you like, like penne)
I jar of spaghetti sauce (whichever you prefer; I generally use the plain original because I don't like chunky tomatoes or veggies in my sauce)
1 8-oz bag of mozzerella, shredded
1 bag of pepperoni
1 9x9 pan, casserole dish
Directions (just approximations, since I generally don't measure, haha):
Boil the pasta as indicated but keep shy of al dente, as it'll keep cooking in the oven. Do as much as you would like. My suggestion would be to fill the dish with the raw pasta, and see how much you want. Depends on if you want more meat or more pasta. So at least half a box.
Brown the sausage in a pan. Remove the grease if you would like.
In the pan, pour about 1/4 to 1/3 of the jar of sauce on the bottom of it. I don't bother spraying; I find that the sauce helps keep things from sticking. But if you're afraid of it, go ahead.
Add on top of it, a few handfuls of cheese.
Then add in about half of the cooked sausage and as many slices of pepperoni as you would like. I wouldn't recommend too many, so please don't use up the whole package, unless it's small.
On top add in about half of the half-cooked pasta.
Then some more handfuls of the cheese.
Repeat the last five steps: more sauce, more cheese, more meat, more pasta. Now you should have used up all the pasta and meat and most, if not all, of the sauce (all--especially if you don't want a partial jar).
Then finish on top with lots of cheese. Only use the whole bag if you want to.
After you preheat your oven to 350, bake it for about 15 minutes. Everything should be cooked through. You just want to heat up everything together and melt the cheese.
(I'm not sure on this, though...I need to double check the cooking time and temp.)
Then eat.
I usually serve with some bread and corn, but do whatever.
Healthier alt.: I suppose you could use some whole-wheat pasta and light varieties of meat and cheese, if you wanted to make it healthier. And even go with a veggie spaghetti sauce. And you could add actually veggies in with the meat.
The point of a recipe is to make it once as is, then change it to how you like.
I'm open to suggestions; as I said, it's a work in progress.
Anyway... it's like a pizza pasta. Or perhaps Heart attack pasta, depending on it.
And I say it's in progress, but I'm not sure if I'm done changing it, like adding little extras like herbs to it. If I change it, I'll post a new message, not just edit this one.
Ingredients:
1 pound of Italian sausage
1/2 - 1 pound of rigatoni (or any short pasta you like, like penne)
I jar of spaghetti sauce (whichever you prefer; I generally use the plain original because I don't like chunky tomatoes or veggies in my sauce)
1 8-oz bag of mozzerella, shredded
1 bag of pepperoni
1 9x9 pan, casserole dish
Directions (just approximations, since I generally don't measure, haha):
Boil the pasta as indicated but keep shy of al dente, as it'll keep cooking in the oven. Do as much as you would like. My suggestion would be to fill the dish with the raw pasta, and see how much you want. Depends on if you want more meat or more pasta. So at least half a box.
Brown the sausage in a pan. Remove the grease if you would like.
In the pan, pour about 1/4 to 1/3 of the jar of sauce on the bottom of it. I don't bother spraying; I find that the sauce helps keep things from sticking. But if you're afraid of it, go ahead.
Add on top of it, a few handfuls of cheese.
Then add in about half of the cooked sausage and as many slices of pepperoni as you would like. I wouldn't recommend too many, so please don't use up the whole package, unless it's small.
On top add in about half of the half-cooked pasta.
Then some more handfuls of the cheese.
Repeat the last five steps: more sauce, more cheese, more meat, more pasta. Now you should have used up all the pasta and meat and most, if not all, of the sauce (all--especially if you don't want a partial jar).
Then finish on top with lots of cheese. Only use the whole bag if you want to.
After you preheat your oven to 350, bake it for about 15 minutes. Everything should be cooked through. You just want to heat up everything together and melt the cheese.
(I'm not sure on this, though...I need to double check the cooking time and temp.)
Then eat.
I usually serve with some bread and corn, but do whatever.
Healthier alt.: I suppose you could use some whole-wheat pasta and light varieties of meat and cheese, if you wanted to make it healthier. And even go with a veggie spaghetti sauce. And you could add actually veggies in with the meat.
The point of a recipe is to make it once as is, then change it to how you like.
I'm open to suggestions; as I said, it's a work in progress.
realy tasty! (im noob of food baking so i came here)
seppy, how to make very good spaghety..? 
