As simple as this recipe is, it is satisfying and relatively quick to make. With minimal effort you can have a rich flavourful meal in minutes. The fusilli pasta is great for this dish as it helps to absorb and holds the chunky sauce in every bite.
Baked Fusilli with Tuscan Sausage Meat
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16 oz (456 g) fusilli pasta
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
375 grams minced Tuscan style sausage meat
3 teaspoons Italian seasoning
1 can (796 ml) diced tomatoes
1 can (156 ml) tomato paste
1 and 1/2 cups grated mozzarella
1/2 cup grated Parmesan
1 pint (284 g) grape tomatoes, cut in half
Preheat oven to 350ºF (180ºC). Lightly grease a 9 x 13 casserole dish and set aside.
In a large pot of boiling, salted water, cook the fusilli until almost tender but still firm to the bite. Drain and set it aside.
Heat the oil over medium heat in a large sauté pan, then add the onion and garlic. Season with the salt and the black pepper and cook for 10 minutes to soften the onions. Add the Tuscan style sausage meat and cook for 5 to 7 minutes, breaking and crumbling it up, the best you can, in the pan while cooking. Season the meat with the Italian seasoning. Once the meat has browned, add the diced tomatoes and tomato paste. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
Turn off the heat and add the pasta to the pan along with the mozzarella and mix everything together. Spoon the pasta into the greased casserole dish, sprinkle with the Parmesan cheese, top with the sliced grape tomatoes and bake in the preheated oven for 15 minutes to heat it through and the cheese has melted.
Notes: you may use 2 pounds of Italian pork sausages, casing removed, if you cannot find minced sausage meat.
