Turkey Italian Sausage, Mushroom, Marinara, Ricotta Pasta Bake
Servings 8 +/-
Equipment
- Large Baking Dish
- Large skillet
- Large pot
Ingredients
- 5 Italian sausage links turkey or pork
- 1 tbsp olive oil
- 8 oz button mushrooms sliced
- ½ yellow onion diced
- 1 red 1 orange, 1 yellow baby bell peppers, sliced
- ½ tsp fennel seeds crushed
- Sea salt and freshly cracked pepper to taste
- Dash of red crushed pepper flakes to taste
- 4 cloves of garlic minced
- 8 oz of farfalle or pasta of your choice cooked to al dente per instructions
- ¾ cup ricotta cheese
- 3 tbsp fresh basil chiffonade, (more for garnishing)
- 1 jar of marinara sauce of choice
- ½ cup of mozzarella cheese
- 2 tbsp Asiago or Parmesan cheese grated
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
- Cook the Italian sausage links in a large skillet over medium heat until completely cooked through. Let the sausage cool then chop up into small bite-size pieces.
- Add the olive oil to the same skillet then add the mushrooms, onions, and peppers; season with fennel, sea salt, freshly cracked pepper to taste, and the red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until softened.
- Add the minced garlic then cook, stirring constantly, for 1 minute. Remove from the heat.
- Meanwhile, cook the pasta to al dente in a large pot of well-salted water according to the package instructions. Drain.
- Combine the sausage and mushroom mixture to the pasta then add the ricotta cheese, fresh basil, and marinara sauce. Mix until well combined. Taste and re-season if needed.
- Pour the mixture into the baking dish then sprinkle the cheeses on top.
- Cover and bake for 20 minutes then remove the cover and bake for an additional 5-10 minutes.
- Garnish the top with more fresh basil then serve. Enjoy.