Tuscan Sausage Pasta Bake

Zutaten

1 lb Italian sausage (sweet or hot), casings removed and broken apart

½ cup sun-dried tomatoes, finely chopped (oil-packed, drained)

2 tbsp oil from sun-dried tomatoes, divided

1 shallot, finely diced

4 to 6 cloves garlic, minced (to taste)

2 tbsp tomato paste

1 packet McCormick® Creamy Tuscan Chicken & Pasta Seasoning Mix

4½ to 5 cups chicken broth

1 cup half-and-half, room temperature

1 lb shellbows

1½ cups freshly grated Parmesan, divided

2 cups baby spinach (optional)

8 oz fresh mozzarella, shredded

Kosher salt and freshly cracked black pepper, to taste

Fresh basil, for garnish

Anweisungen

Preheat the oven to 375°F.

In a large oven-safe Dutch oven or deep skillet, heat 1 tablespoon sun-dried tomato oil over medium heat. Add the sausage in an even layer and let it sit undisturbed for about 5 minutes to develop a crust. Flip, break it up with a spoon or spatula, and continue cooking until fully cooked through. Remove the sausage from the pan and set aside.

Lower the heat if needed. Add the shallot and sauté until soft and translucent, about 2–3 minutes.

Clear a space in the pan, add the tomato paste and let it sit undisturbed for 1–2 minutes to caramelize, then stir to coat the pan.

Add the garlic and sun-dried tomatoes, stir, and cook for 1 minute, until fragrant.

If the pan looks dry, add a small additional drizzle of oil. Sprinkle in the McCormick® Creamy Tuscan Chicken & Pasta Seasoning Mix, stirring to coat everything, and let it toast in the oil for 20–30 seconds, until fragrant.

Pour in 4½ cups chicken broth, 1 cup half-and-half, and a small pinch of salt. Bring to a simmer.

Stir in the dry shellbows. Cover and simmer for about 20 minutes, stirring every 2–3 minutes, until the pasta is just shy of al dente and the sauce is loose and saucy. Add the remaining ½ cup broth if needed. Note: the pasta should look looser than you want the final product.

Turn off the heat. Stir in 1 cup of the Parmesan, then fold in the spinach until just wilted. Add the cooked sausage back to the pan and season with freshly cracked black pepper (and additional salt if needed) to taste.

Top evenly with the mozzarella and remaining Parmesan.

Optional: Transfer half of the pasta to a baking dish, top with a light sprinkle of mozzarella, add the remaining pasta, then finish with the remaining mozzarella and Parmesan.

Transfer to the oven and bake uncovered for 15 minutes, until bubbly and melted. Broil for 1–2 minutes if desired for a golden top.

Let rest for 10 minutes, then finish with torn fresh basil

before serving. Enjoy!

Notizen

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