A creamy twist on hearty Brooklyn-style Italian flavours; delivering spicy, rich taste with garlic and fresh herbs – a new family favourite!
- 4 large plum tomatoes, cut into 8 wedges
- 6 cloves of garlic, cut in half
- 1 lb (500 g) mild Italian sausages, sliced into ½-inch (1 cm) rounds
- 1 lb (500 g) cavatappi (scoobi doo) pasta
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) 2% milk
- 3 tsp (15 mL) salt, divided
- 2 tsp (10 mL) freshly ground black pepper
- 1 tsp (5 mL) red chili flakes (optional)
- 2 cups (500 mL) Ricotta, divided
- 24 (240 g) Bocconcini
- 2 tbsp (30 mL) each fresh oregano and flat-leaf parsley, chopped
- ½ cup (125 mL) breadcrumbs, toasted
- 6 tbsp (90 mL) fresh basil, chopped
- Preheat oven to 400°F (200°C). Butter a 13 x 9-inch (3 L) baking dish.
- On large rimmed nonstick baking sheet, in a single layer, place tomatoes and garlic; season with a pinch of salt and pepper. Bake 5 min; remove from oven and add sausages in a single layer. Bake 15 to 20 min or until tomatoes are soften and sausages are golden brown.
- Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
- In large pot, melt butter over medium heat. Stir in flour; cook, stirring for 2 minutes. Whisk in milk; bring to boil while whisking. Reduce heat; cook, whisking for 5 minutes or until thickened. Season with 2 tsp (10 mL) each of salt and pepper and add chili flakes, if using.
- Remove from heat; stir in 1½ cups (375 mL) of the Ricotta until fully combined. Add pasta, tomatoes, sausage, Bocconcini, oregano, and parsley; combine gently.
- Spread into prepared dish. Bake for 10 min or until crisp and golden.
- Dollop remaining Ricotta on top, let stand 5 minutes. Spoon into bowls; sprinkle with breadcrumbs and basil.
Recipe and photo courtesy The Grate Canadian Cheese Cook-Off