Classic Baked Fiorelli With Rapini & Italian Sausage

By gmbeckett

Ingredients

• 3-1/2 cups (875 mL) PC BLACK LABEL FIORELLI PASTA
• 1 tbsp (15 mL) olive oil
• 3 PC Mild Italian Sausage (about 300 g), casings removed
• Half bunch rapini
• 1 jar (650 mL) PC BLACK LABEL TOMATO BASIL PASTA SAUCE
• 1/3 cup (75 mL) 35% whipping cream
• 1/2 cup (125 mL) freshly grated PC Splendido Parmigiano Reggiano

Details

Adapted from pc.ca

Preparation

Step 1

*Stand time 5 minutes

Preheat oven to 400°F (200°C). Lightly grease a 9 cup (2.25 L) casserole dish.

In large saucepan of boiling salted water, cook Fiorelli Pasta for 8 to 10 minutes or until tender but firm. Drain. Set aside.

In large nonstick frying pan, heat oil over medium-high heat; add sausage and cook, stirring to break up meat, for 8 to 10 minutes or until cooked through. Set aside.

Trim ends of rapini stems. Coarsely chop rapini leaves and stems. In saucepan of boiling water, cook rapini for 2 to 3 minutes or until stems are tender. Drain. Rinse under cold running water to cool. Drain well. Squeeze excess water out.

In large bowl, gently stir together Fiorelli Pasta, sausage and its juices, rapini, three-quarters of Tomato Basil Pasta Sauce and cream. Transfer to baking dish. Cover dish with foil.

Bake in centre of oven for 30 minutes. Remove foil; sprinkle evenly with cheese and bake another 20 minutes or until sauce is bubbly and top is browned. Let stand 5 minutes before serving. Warm remaining pasta sauce to serve on the side.