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Baked Rigatoni with Sausage and Mushrooms
Roasted Cherry Tomato & Fresh Herb Foccaccia
Roasted Fennel, Green Beans and Shallots
Rich Chocolate Tart
BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS
1 (25 ounce) jar red pasta sauce
1 (8.5 ounce) jar sundried tomatoes, drained and chopped
1 lb Italian sausage
2 Tablespoons unsalted butter
2 cloves garlic, chopped
2 cups sliced button mushrooms
In a large sauté pan over medium heat, melt butter and cook garlic until fragrant. Add mushrooms and sauté for about 2-3 minutes. Turn heat to
low and add red wine. Increase heat and allow to reduce by half. Pour mushrooms into a bowl and set aside. Return pan to medium- high heat.
Squeeze sausage from casings and crumble. Cook until sausage is no longer pink. In a medium-sized bowl, combine cheeses. In a 9 x 13-inch
baking dish, pour about 1/2 of prepared pasta sauce in bottom of dish. Sprinkle with 1/3 of sundried tomatoes, then 1/3 mushroom mixture, 1/3
pasta, 1/3 sausage, and 1/3 cheese. Repeat 2 more times, ending with cheese on top. Cover with foil and set aside until ready to bake.
ROASTED CHERRY TOMATO AND FRESH HERB FOCCACCIA BREAD
1 loaf frozen bread dough, thawed
1 Tablespoon olive oil
1 pint cherry tomatoes, halved
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh thyme
1 cup shredded Peccorino- Romano cheese
Salt and pepper, to taste
Spread 1 Tablespoon olive oil onto rimmed cookie sheet. Stretch dough across the sheet. Allow to rise for about 1 hour, or until doubled in size.
Restretch in pan to 1/2 inch thick. Preheat oven to 450° on Pure Convection
™
Meanwhile, combine balsamic vinegar, olive oil, rosemary, and
thyme in a large bowl. Add cherry tomatoes. Toss to coat and season with salt and pepper. Spread tomatoes onto rimmed cookie sheet. Place pan
in oven and roast tomatoes for about 8-10 minutes, until browned lightly and cooked through. Allow tomatoes to cool. Spread tomatoes on bread
dough. Sprinkle with Peccorino- Romano cheese. Season with salt and pepper. Set aside until ready to bake.
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1/2 cup dry red wine
1 cup shredded Romano cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
2 lbs. Rigatoni pasta, cooked to al dente and drained
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