The Baked Pasta You'll Make All Season Long

"Some meals need no ceremony -- the ingredients speak for themselves -- and today's recipe falls into that category. Pasta, tomatoes, chicken sausages, and fontina cheese get baked together in a lusciously rich dish that's reminiscent of lasagna (but doesn't require nearly as much work). A sprinkle of dried oregano and some chopped garlic also up the flavor ante, making it completely irresistible. Your family will flip for this meal -- so make it tonight!"

-Everyday Food's Sarah Carey


Baked Pasta with Chicken Sausage

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Coarse salt and ground pepper

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1/4 cup vodka (optional)

1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

1/4 cup grated Parmesan cheese


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1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.


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