forno-baked pasta
7 cups cooked orecchiette pasta
1-1/2 cups diced tomatoes
3/4 lb. cooked chicken breast, shredded
3/4 lb. browned, crumbled pork sausage
7 cups tomato and basil cheese sauce (see recipe below)
1-1/2 cups shredded mozzarella cheese
1-1/2 cups shredded asiago cheese
1/2 cup herb bread crumbs
3 tablespoons grated romano cheese
tomato and basil cheese sauce
1/2 tbsp Cooking Oil
3 oz Diced Red Onions
1/2 tbsp Chopped Garlic
1/4 cup White Wine
6 oz Diced Tomatoes
3/4 quarts Tomato Pear in Puree
1/3 quart Heavy Cream
3/4 quarts Low sodium chicken broth
1/2 tbsp Lemon Juice
1/4 tbsp Black Pepper
1/4 tbsp Tabasco Sauce
1 oz Flour
1 oz Butter
1 oz Grated Romano Cheese
1 oz Grated Asiago Cheese
1 oz Shredded Mozzarella Cheese
1/4 tbsp Basil - chopped
1/4 tbsp Lemon Juice
Blend pasta, tomatoes, chicken and sausage in mixing bowl and pour into 4-quart casserole. Heat marinara/carbonara sauce blend and pour over mixture in casserole. Distribute cheeses evenly over the top and sprinkle with bread crumbs. Bake uncovered in 425-degree oven for 12 to 15 minutes.
Heat oil and sauté onions until caramelized. Add chopped garlic and sauté for three minutes. . Deglaze with white wine and bring wine to a boil for five minutes to cook out the alcohol. . Add plum tomatoes, tomato pear in puree, heavy cream, chicken broth, lemon juice, black pepper, tabasco and bring to a boil. When sauce boils, whisk in melted butter and flour so you have no lumps. Bring to a simmer and cook for 20 minutes. When you have proper consistency remove from heat. With a whisk, whip in all cheeses, basil and remaining lemon juice.
Serves six