I love baked pasta more and more, the one I used to call Pasticciata Pasta when I was little, because I can get creative with the ingredients, and the taste is always amazing. With this Baked Tortiglioni with Sausage and Bell Pepper Ragù, you’ll get a burst of flavor.

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

10.5 oz Tortiglioni
10.5 oz Bell Peppers (cleaned)
1 lb Sausage (mixed chicken, turkey, pork)
1 Onion (small, about 50 grams)
1 clove Garlic
24.5 oz Tomato pulp
2 Mozzarella (each 125 grams)
2.8 oz Parmigiano Reggiano DOP (grated)
1.8 oz Emmentaler
to taste Olive oil
1 tsp Fine salt
2 tsp Coarse salt

Preparation

In a small pot, put some olive oil, add the finely chopped onion, crumbled sausage, and sauté them well.
Now add the tomato pulp, adjust with salt, and let it cook for about half an hour.
Wash the bell peppers, clean the inside and remove the seeds, cut them into strips.
In a pan, put some oil, cook the peppers halfway, adjust with salt.
The bell pepper must remain crisp, otherwise it will become too soft during baking.
Drain the mozzarella, cut it into small cubes.
Put plenty of water in a pot, once it boils add two teaspoons of coarse salt, the pasta, and cook it halfway.
Drain it with a slotted spoon, put it directly into the baking dish slightly greased with a little olive oil.
Now add the sausage sauce, diced mozzarella, chopped Emmenthal, sautéed peppers.
Mix well with a wooden spoon, sprinkle with plenty of grated Parmesan.
Bake at 350°F for about 30 minutes.