Pasta al forno with vegetables & sausage – Baked pasta
-2 cups of marinara sauce
-2 cloves of garlic
-1/2 broccoli head
-Fresh herbs of the season (ex: thyme, basil, rosemary, oregano)
-Any other vegetable that you like (ex: kale, Swiss chard, radicchio, eggplant, zucchini, peppers, etc…)
-1 cup of grated smoked provolone (you can use any cheese you want)
-Parmiggiano or Grana Padano to grate on top
Pre heat the oven on 450F.
Meanwhile in a saucepan, over medium heat, combine garlic, onion and sausage together.
Once it begins to golden, add carrots, broccoli, herbs, and additional vegetables you want.
Cook until vegitables begin to get soft but not completely cooked, then add the wine.
Turn heat on high and add the marinara sauce. Simmer for a few minutes and turn off.
Cook pasta until it is a little undercooked. Not al dente, but less cooked than that. Drain and
Add to marinara/vegitables. Set aside.
In a baking tray, add the Bechamel sauce, then, a small amount of the pasta, vegetables and sauce to cover the bottom.
Add the Bechimel sauce. Top the baking pan with the rest of the pasta and sauce/vegetables.
Add the grated cheese to the top, drizzle with olive oil on top (necessary to get a brown crust on top).
Slide in the oven and monitor making sure it doesn’t burn. The top of the cheese will be dark brown but not burned when it is done, forming a nice crust of pasta and cheese.