Pasta al Forno con Salsiccia, Piselli, Pomodorini e Provola by @maritoemoglie_incucina

45 min
Medium

1 serving

🍝

400 g

Short Pasta

🍖

300 g

Sausage

🍵

200 g

Peas

🍅

400 g

Tomatoes

🧀

250 g

Provola Cheese

🧅

Onion

🫒

30 ml

Olive Oil

🌿

5 ml

Dried Oregano

🧀

Parmigiano Reggiano

🧂

Salt

🌶️

Pepper

Preparation Steps

  1. Step 1/9

    Fry onion in oil until golden.

  2. Step 2/9

    Add sausage; cook thoroughly.

  3. Step 3/9

    Add peas; cook.

  4. Step 4/9

    Add tomatoes, oregano, salt, pepper; simmer 15-20 min.

  5. Step 5/9

    Preheat oven to 356°F.

  6. Step 6/9

    Boil pasta in salted water.

  7. Step 7/9

    Mix pasta with sauce.

  8. Step 8/9

    Layer half in tray, add provola, repeat.

  9. Step 9/9

    Sprinkle Parmigiano, bake 20-25 min.

Composition

Ingredients

Types

Grain, Meat, Vegetables, Dairy, Condiments, Herbs

Ingredients

short pasta, sausage, peas, tomatoes, provola cheese, onion, olive oil, dried oregano, Parmigiano Reggiano, salt, pepper

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

pan, oven tray, pot

Appliances

oven, stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 2 months (in a freezer-safe container)