Wednesday, July 18, 2018

No-Boil Pasta Bake

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :) 

8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.

Put the uncooked pasta in an 8x8" glass baking dish (I had to use an additional loaf pan since I added the sausage, so you might want to use a 9x13" which I don't have). Pour the milk, water, sauce and 1/3 c parmesan on the pasta and stir it around.  Add the sausage and cauliflower and stir.

Cover in foil and bake for 40 minutes.

Remove foil and increase heat to 400F. Sprinkle the additional parmesan and cheddar on the top, and grind some pepper on top.  Put the dish back in the oven uncovered and bake for an additional 10 minutes.

Remove from oven and try not to burn yourself when you stuff your face. :)

Feel free to add whatever cheeses or herbs you like, ricotta, basil, oregano, etc.

Let me know how it goes in the comments! I'd love to learn from you too!

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