Ingredients with Measurements:
- 1 lb penne pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 lb fresh spinach, chopped
- 1 lb ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
4. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper to the skillet. Simmer for 10 minutes.
5. Add chopped spinach to the skillet and cook until wilted, about 3 minutes.
6. In a large mixing bowl, combine cooked penne pasta, ricotta cheese, grated Parmesan cheese, and half of the shredded mozzarella cheese. Mix well.
7. Pour the tomato and spinach sauce into the mixing bowl with the pasta and cheese mixture. Mix well.
8. Transfer the pasta mixture into a 9x13 inch baking dish. Sprinkle the remaining shredded mozzarella cheese on top.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 522
Fat: 23g
Carbohydrates: 50g
Protein: 28g
Sodium: 728mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Penne pasta can be substituted with any other short pasta such as rigatoni or ziti.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with any other type of melting cheese such as provolone or fontina.
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 extra vegetables.
- Use a combination of different cheeses such as fontina, Gouda, or cheddar for a different flavor.
Tips and tricks:
- Make sure to cook the pasta until al dente to prevent it from becoming mushy when baked.
- Use fresh spinach instead of frozen for a better texture and flavor.
- Mix the pasta and cheese mixture well to distribute the cheese evenly.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Let the baked pasta cool for a few minutes before serving to prevent it from falling apart.
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 pasta in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh basil or parsley.
Pairings:
Serve with a simple green salad and garlic bread.
Suggested side dishes:
Garlic bread, Caesar salad, roasted vegetables.
Troubleshooting advice:
If the pasta is too dry, add a little bit of milk or tomato sauce to the mixture before baking.
Food safety advice:
Make sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
Food history:
Casera Crotto is a traditional Italian dish that originated in the Lombardy region of Italy. It is typically made with pasta, tomato sauce, and cheese.
Flavor profiles:
Savory, cheesy, tangy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main course for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian