Baked Fettuccine
This is serious comfort food, with lots of flavor from the sausage and veggies.
Servings: 4
Ingredients
- 12 oz. fettuccine
- 3/4 lb. talian sausage
- 4 large carrots, diced
- 4 large celery stalks, diced
- 1 large yellow onion, diced
- 1 1/2 c. grated Parmesan
- 1 egg, lightly beaten
- 1/2 c. olive oil
- Salt and pepper
Instructions
- Prepare Ingredients» Preheat oven to 400 degrees.» The first three main steps, cooking the pasta, sausage, and veggies, can be done at the same time.» Cook the fettuccine in boiling, salted water until al dente. Drain.» Coat bottom of empty pot with a little olive oil (not enough to make a pool).» Return the pasta to the pot, and stir to coat it evenly with the oil. Remove from heat and keep warm.» If sausage came in links, remove the casings and break sausage up into small chunks.» Cook sausage over Medium-high heat until well browned.» Drain sausage in a bowl lined with paper towels.» Put carrots, celery, and onion in a large skillet and add water to just cover them.» Boil until the carrots and celery are soft, testing with a fork. Drain vegetables in a colander.» Sauté vegetables in olive oil until they’re lightly browned and have lost most of their moisture.» Season vegetables with salt and pepper to taste.
- Assemble and Bake» Mix egg into pasta and stir.» Add Parmesan to pasta and stir well.» Add sausage and vegetables to pasta. Use two large utensils to repeatedly lift and stir fettuccine until mixed thoroughly.» Line a 13-inch x 9-inch baking dish with aluminum foil, using enough extra so that it can be folded over double.» Spray the foil with non-stick spray.» Pour the fettuccine mixture into the foil, and spread ingredients evenly.» Wrap foil over the top of pasta and seal, so that mixture is completely enclosed in foil, within the baking dish.» Bake for 30 minutes. Remove from oven, and let cool for 10 minutes. » Unwrap foil from top of dish, and invert onto a serving platter. Remove rest of foil.» Slice to serve.
