Looking at this delicious pasta casserole with chicken sausages and sweet pepper covered with crispy cheese crust and it seems like she languished in the oven, where measuredly mixed all the juices and tastes of the ingredients. And it’s hard to believe that all its preparation took only half an hour. After all, it is – bake casserole. All components are prepared individually at stove, then mixed in a baking dish and roasted in for a couple of minutes in the oven in grill mode. To taste and appearance you cannot distinguish it from a real casserole. It looks very festive.Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr rigatoni pasta
- 450 gr cooked chicken sausages
- 3 tbsp. l olive oil split
- 1 green or red bell pepper, peeled and sliced
- 1 cubanella, peeled and chopped
- 1 large onion, thinly sliced
- 3-4 garlic cloves chopped
- 0.5 tbsp. dry white wine or chicken stock
- 1 can (800 gr.) Canned mashed tomatoes
- A handful of chopped parsley
- 0.5 tbsp. fresh basil, 10 leaves, torn or chopped
- 1 tbsp. ricotta
- 1 tbsp. freshly grated parmesan and additionally for serving table
Recipes with similar ingredients: rigatoni pasta, ricotta cheese, cheese parmesan, kupat (sausages for frying), sweet pepper, chili pepper, onions, garlic, white wine, mashed tomatoes, basil
Recipe preparation:
- Place a pot of pasta water on the stove. When the water boil, salt it and boil the paste until al dente.
- Poke chicken sausages with a fork. Put them in a big pan and add 2.5 cm of water. Add 1 tbsp. l olive oils. Bring water to a boil, then reduce heat slightly. Wait until all the liquid has evaporated and fry the sausages so that the shells were crispy, 5-6 minutes.
- Preheat the oven in grill mode. While the pasta is cooking and sausage, over medium heat, heat a deep frying pan with 2 tbsp. l olive oil. Add bell peppers, onions and garlic, salt and pepper. When the sausages are cooked, slice them obliquely and add to pepper and onion.
- Cook together until the peppers and onions are soft and chopped sausages – crispy on the edges. Then deglase pan, adding white wine or chicken stock to it. Intervene grated tomatoes and bring to a boil. Turn down the fire to minimum.
- Drain the pasta and return them to a warm pan. Add ricotta, salt and pepper, parsley, basil and half grated parmesan, a couple of handfuls. Shuffle to connect Ingredients.
- Put half the whole sausage to make a bake casserole, pepper, onion and sauce on the bottom of a heat-resistant baking dish. From above put the whole pasta, and then the remaining sausage and sauce. From above sprinkle with grated parmesan and put in the oven under heating element for 2 minutes until the cheese is browned and the paste will freeze.
