Sicilian Supper Oamc
Bring the vibrant flavors of Sicily to your table with this hearty and satisfying Sicilian Supper OAMC (Once-A-Month Cooking) casserole—a comforting, make-ahead dish perfect for weeknight dinners or feeding a crowd. This recipe combines al dente rigatoni or penne pasta with a rich, savory sauce of ground beef, Italian sausage, and aromatic spices, complemented by bursts of briny capers, sliced black olives, and fresh herbs like basil and parsley. Layered with gooey mozzarella and nutty Parmesan cheese, each bite delivers melty, cheesy perfection. Designed for freezer-friendly convenience, this meal easily transitions from prep to table in under an hour, ensuring a flavorful, hassle-free dining experience. Whether you’re meal prepping or craving classic Italian comfort food, this Sicilian-inspired bake is bound to become a family favorite!
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Recipe Information
Ingredients
- 450 grams Rigatoni or penne pasta
- 500 grams Ground beef
- 250 grams Italian sausage (casings removed)
- 1 large Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 100 grams Black olives, sliced
- 2 tablespoons Capers, rinsed
- 0.5 teaspoons Red pepper flakes
- 0.25 cups Fresh basil leaves, chopped
- 0.25 cups Fresh parsley, chopped
- 200 grams Mozzarella cheese, shredded
- 75 grams Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package instructions (it will finish cooking in the oven). Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook, breaking the meat into crumbles with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the canned diced tomatoes, tomato paste, red pepper flakes, and a pinch of salt and pepper. Simmer on low heat for 10-12 minutes.
Stir in the sliced black olives, capers, fresh basil, and parsley. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked pasta with the meat sauce. Toss until the pasta is well coated.
Spread half the pasta mixture into the prepared casserole dish. Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese over the top.
Layer the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with additional fresh basil or parsley, if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 462 mg | 10% | |
*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.
