Ingredients with Measurements:
- 1 pound of pasta (penne or rigatoni)
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of crushed tomatoes (28 oz)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 cup of grated Pecorino Brindisino cheese
- 1 cup of mozzarella cheese, shredded
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the crushed tomatoes, dried oregano, salt, and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
5. Add the cooked pasta to the skillet and mix well to coat the pasta with the sauce.
6. Transfer half of the pasta mixture to a baking dish. Sprinkle half of the Pecorino Brindisino cheese and half of the mozzarella cheese over the pasta.
7. Repeat with the remaining pasta mixture and cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted for Pecorino Brindisino cheese.
- Any type of short pasta can be used in place of penne or rigatoni.
- Fresh tomatoes can be used in place of canned crushed tomatoes.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Add sliced mushrooms or bell peppers to the sauce for a vegetable version.
- Use a combination of different cheeses, such as Parmesan, Fontina, or Gouda.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when baked.
- Use a good quality Pecorino Brindisino cheese for the best flavor.
- Let the pasta bake 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pasta bake in individual ramekins for a more elegant presentation.
Garnishes:
Fresh basil leaves
Pairings:
- A simple green salad with a vinaigrette dressing.
- Garlic bread or breadsticks.
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus.
- Grilled chicken or shrimp.
Troubleshooting advice:
- If the pasta bake is too dry, add a little bit of pasta water or tomato sauce to the mixture before baking.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Be sure to cook the pasta and sauce to the recommended internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Pecorino Brindisino cheese is a type of sheep's milk cheese that is produced in the Brindisi province of Italy. It has a sharp, tangy flavor and is often used in pasta dishes.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve hot with a side salad and garlic bread.
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