There’s something about a baked pasta that makes a regular ol’ pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was super easy and tasty but not as wonderful as many of the fine cooking recipes I have madeI would definately make it again because it was so easy and everyone ate it - it is just that I have become spoiled by the fact that when I cook fine cooking recipes, everyone raves about my cooking - and they just mentioned it was good this time!
Delicious! I used mild italian chicken sausage, and sweet/hot red peppers instead of cherry peppers. It turned out amazing. Great flavor. Might be my favorite pasta dish now!
This was okay -- just not very special. I will go back to my own time-tested pasta and sauce converted to a baked pasta. I was intrigued by cherry peppers, which I'd never used before, but was not impressed. I think dried red pepper flakes give better flavor when I want heat. My sauce usually consists of tomatoes (canned and fresh), lots of garlic, onion, mushrooms, capers, Worcestershire (or anchovies), basil and oregano,and red pepper flakes. Bake with pasta mixed with sauce, topped with Mozarella and served with Romano or Parm.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.