Baked Pasta with Sausage, Tomatoes, and Cheese

After having to go back to work after a nice 4-day Thanksgiving weekend, I needed some comfort food for dinner. This is definite comfort food, but then again, what pasta dish isn't?? It also heated up really well for leftovers the next day.

Baked Pasta with Sausage, Tomatoes, and Cheese
Adapted from Cooking Light as seen on Cooking This and That

I apologize for the picture - I REALLY need a light box in the winter! Also, I really wanted to eat!

from Cooking Light

Makes 8 servings

Ingredients:
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links (I used pork sausage because it was on sale)
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil (I used dried since I couldn't find fresh at the store)
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese (I just used the stuff in the bag :) )
1 cup (4 ounces) grated fresh Parmesan cheese (I used canned Parmesan cheese)

Directions:
Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.

Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. (I just used a 9x13 pan and it worked fine) Top with half of mozzarella and half of Parmesan. Repeat layers.

Bake at 350° for 25 minutes or until bubbly.

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Cheddar-topped shepard's pie

I don't normally make casseroles, but this one looked pretty good so I decided to try it. The combination of flavors in this is great! It didn't taste bland at all which is something I was worried about. It even heated up really well a couple of days later which is nice because I HATE wasting leftovers. Funny, when I lived with my parents I refused to eat them. Additionally, sorry for the crappy pictures but I can't seem to get good light now that it's getting dark earlier.

Cheddar-Topped Shepard's Pie
Adapted from Cooking This and That, originally from Everyday Food


Ingredients:
1 1/2 pounds white baking potatoes, peeled and cut into chunks
coarse salt and ground pepper
1 tablespoons vegetable oil (I used olive oil)
1 1/3 pounds ground beef (I only used 1 pound which was plenty)
6-8 ounces baby carrots, sliced
1/2 large onion, chopped
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup frozen corn
1 cup frozen peas
1/2 cup whole milk (I used non-fat milk)
1 cup shredded white cheddar cheese (I used mild cheddar cheese)

Directions:
Preheat oven to 450 degrees F.

Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 10 to 15 minutes.

Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and cook until no longer pink, about 6 to 8 minutes. Remove beef with slotted spoon to separate bowl and drain saute pan.

Heat 1 tablespoon vegetable oil in same saute pan and add carrots, onion, and thyme. Cook until tender, about 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute.

Add beef back into saute pan. Add 3/4 cup water, corn , and peas. Bring to a boil and simmer 1 minute. Season generously with salt and pepper. Set aside.

Drain potatoes, return to saucepan. Cook over medium, stirring, until liquid had evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1/2 cup cheese. Mash until smooth and season with salt and pepper.

Pour beef filling into greased 2 1/2 quart baking dish. (I used an 8x8 pan because I only have a 1.5 quart baking dish) Drop spoonfuls of potatoes over beef; spread to edges with spatula. Sprinkle with remaining 1/2 cup cheese.

Bake until topping is browned and filling is bubbling, about 20 minutes. (Topping and filling can be made ahead and stored separately.)

Let stand 5 minutes before serving.

Reheated 2 days later!

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