Description
A comforting and flavorful Spicy Vodka Pasta Bake featuring shellbow pasta tossed in a rich, spicy vodka sauce with Italian sausage, fresh basil, and melted mozzarella cheese, baked to golden perfection.
Ingredients
Scale
Pasta
- 16 ounces DeLallo Shellbows Pasta
Meat and Vegetables
- 16 ounces Italian sausage meat
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 handful fresh basil, torn
Sauce and Cheese
- 1 (25.25 oz) jar DeLallo Pomodoro Spicy Vodka Sauce
- 2 cups shredded mozzarella cheese
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the shellbows pasta for 11 minutes, which is one minute less than al dente. Drain and set aside until needed.
- Preheat the Oven: Set your oven to 375°F and position the oven rack in the top third to prepare for baking.
- Cook Sausage and Onions: In a large ovenproof skillet (at least 12 inches), sauté the Italian sausage meat and chopped onions over medium heat for about 10 minutes until the sausage is browned and onions are softened. Alternatively, you can use a regular skillet and transfer later.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its fragrance without burning.
- Add Sauce and Basil: Reduce heat to medium, then pour in the spicy vodka sauce along with the torn fresh basil leaves. Let the mixture heat through for a couple of minutes to blend the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss everything well to coat the pasta evenly. Spread the mixture in an even layer in the skillet or baking dish.
- Top and Bake: Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 15 minutes until heated through and cheese is melted. For a golden brown top, broil for a few minutes if desired. Season with salt and pepper to taste before serving.
Notes
- To save time, use pre-cooked sausage or store-bought cooked sausage meat.
- You can substitute the Italian sausage with ground turkey or chicken for a leaner option.
- Fresh basil adds a vibrant flavor, but dried basil can be used if fresh is unavailable.
- Keep an eye on the dish when broiling to prevent burning the cheese.
- This dish can be prepared ahead and refrigerated before baking.