Friday, February 26, 2010

Pasta for 2 Take 2!

I found out how easy it was to make pasta for 2 and wanted to try it again. This time I used pretty much the same ingredients but instead of baking it with breadcrumbs on top, I mixed the pasta with some Pesto (my frozen stash!) and layered it with a couple of slices of Provolone cheese. Then I topped it all off with some Mozzarella before going into the oven. It was SO good! I'm definitely happy we only have 2 servings cuz the left-overs would NOT have lasted in the fridge overnight!

Ingredients: (2 servings)

1/2 c dried pasta (I used penne)
2 hot Italian sausages, casings removed
1 Tbsp olive oil, plus more for greasing bowls
1 small onion, chopped
1 c sliced fresh mushrooms
1/2 c pesto sauce
1 tsp dried Italian Seasoning
4 slices (1 oz each) Provolone cheese
1/2 c shredded Mozzarella cheese
Salt and freshly ground black pepper, to taste


1. Preheat oven to 350ºF. Oil 2 baking ramekins (10 to 12 oz); set aside.

2. Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions, draining pasta 1 minute before it is al dente. Do not rinse.

3. Meanwhile, place a skillet over medium-high heat. Add sausage meat, breaking it up with a wooden spoon. Cook until cooked through and browned. Remove meat from the skillet with a slotted spoon and drain on paper towel. Set aside.

4. Drain excess fat from skillet and add olive oil. Add the onions and mushrooms; cook over medium heat until brown. Stir in pesto sauce, hot drained pasta and cooked sausage meat.

5. Transfer 1/4 of the pasta mixture to each of the prepared baking bowls. Top with 2 slices of Provolone each, followed by the remaining pasta mixture. Sprinkle half of the Mozzarella over each top. Bake in the center of oven for 15-20 minutes, or until top is bubbly and browned. Cool 5 minutes before serving.

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