Ingredients with Measurements:
- 1 lb Berlingozzo pasta
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the Berlingozzo pasta according to package instructions until al dente. Drain and set aside.
3. In a separate saucepan, heat the tomato sauce over medium heat until heated through.
4. In the baking dish, spread a layer of the tomato sauce on the bottom.
5. Add a layer of the cooked Berlingozzo pasta on top of the tomato sauce.
6. Sprinkle a layer of shredded mozzarella cheese on top of the pasta.
7. Repeat the layers of tomato sauce, pasta, and mozzarella cheese until all ingredients are used up.
8. Sprinkle grated Parmesan cheese on top of the final layer of mozzarella cheese.
9. Season with salt and pepper to taste.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes.
12. Sprinkle chopped fresh basil on top of the baked Berlingozzo.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 385
Fat per serving: 13g
Carbohydrates per serving: 50g
Protein per serving: 18g
Substitutions for ingredients:
- Berlingozzo pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Shredded mozzarella cheese can be substituted with any other type of shredded cheese, such as cheddar or provolone.
- Grated Parmesan cheese can be substituted with any other type of grated hard cheese, such as Pecorino Romano or Asiago.
- Fresh basil can be substituted with dried basil or any other fresh herb, such as parsley or oregano.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version.
- Add sliced mushrooms or diced bell peppers to the tomato sauce for a veggie-packed version.
- Use a different type of pasta sauce, such as Alfredo or pesto, instead of tomato sauce for a different flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook in the oven.
- Use a good quality tomato sauce for the best flavor.
- Let the baked Berlingozzo cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the baked Berlingozzo in individual bowls or on a large platter.
Garnishes:
Garnish with additional chopped fresh basil or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add more tomato sauce or a splash of olive oil.
- If the cheese is not melted enough, broil for a few minutes until golden brown.
Food safety advice:
- Be sure to cook the pasta and tomato sauce to the appropriate temperature to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Berlingozzo is a traditional pasta shape from Tuscany, Italy.
Flavor profiles:
This dish is savory and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian