Description
A comforting and hearty baked pasta dish made with bowtie pasta (farfalle), ziti-style sauce, cheese, and Italian-seasoned meat and vegetables.
Ingredients
- 12 oz (340 g) bowtie (farfalle) pasta
- 1 lb (450 g) Italian sausage, casings removed
- 1 cup diced onion (about 1 medium)
- 1 cup diced bell pepper (about 1 medium)
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in a large pot of salted boiling water until al dente, about 8–9 minutes. Drain and set aside.
- In a large skillet over medium heat, cook Italian sausage, breaking it into pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat.
- Add onion and bell pepper to skillet; sauté until softened, about 4–5 minutes.
- Stir in garlic and cook 1 minute until fragrant.
- Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer 8–10 minutes to blend flavors.
- Stir cooked pasta into the sauce until evenly coated.
- Transfer half of pasta mixture into a 9×13-inch baking dish. Sprinkle with 1 cup mozzarella and half the Parmesan.
- Add remaining pasta, then top with the rest of the mozzarella and Parmesan.
- Bake uncovered for 15–20 minutes, until cheese is bubbly and golden.
- Remove from oven and let rest 5 minutes before serving. Garnish with parsley, if desired.
Notes
- Substitute Italian sausage with ground beef or turkey for a different protein.
- Add veggies like mushrooms or spinach for extra nutrition.
- Make it ahead: assemble, cover, refrigerate up to 24 hours, then bake before serving.
- Freeze leftovers in airtight containers for up to 3 months.
- For extra flavor, stir in ½ tsp fennel seeds with the sausage.