Not Sagna Pasta Toss
Transform your weeknight dinner routine with "Not Sagna Pasta Toss," a one-pan wonder that delivers all the comforting flavors of lasagna in a fraction of the time! This quick and hearty pasta dish features tender penne coated in a velvety tomato-ricotta sauce infused with the robust flavors of browned Italian sausage, garlic, and Italian seasoning. Topped with melty mozzarella and Parmesan cheese, this recipe brings the essence of a baked lasagna straight to your stovetop in just 40 minutes. Perfect for feeding a hungry crowd, this dish is customizable with a touch of red pepper flakes for heat and a sprinkle of fresh parsley for a bright finish. Whether you're craving comfort food or looking for a family-friendly pasta recipe, "Not Sagna Pasta Toss" is sure to become a go-to dinner classic!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb ground Italian sausage (mild or spicy)
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp dried Italian seasoning
- 0.5 tsp red pepper flakes (optional)
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using). Season with salt and black pepper to taste. Allow the sauce to simmer gently for 10 minutes, stirring occasionally.
Lower the heat to medium-low and fold in the ricotta cheese until it is fully incorporated into the sauce.
Add the cooked penne pasta to the skillet, stirring to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the pasta. Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is melted and gooey.
Garnish with chopped fresh parsley, if desired, and serve hot. Enjoy your Not Sagna Pasta Toss!
Nutrition Facts
Calories |
4095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 7847 mg | 341% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 30.3 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2954 mg | 227% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3994 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
