We love cooking once, eating twice. This is such a recipe. There is not a load of Thermomix usage in this on the face of it, but seriously, the Thermomix makes short work of everything we use it for, plus of course there is the whole Marinara Sauce which is entirely essential as part of this recipe.
My son who lived in Italy for two years, was very happy with it. The flavours reminded him of his Italian home...well done mum!
With or without a salad, this is easy, family comfort food. Your Italian sausage quality will make a huge difference in the overall flavour..so be aware of getting a sausage you already know and love.
Squisito!
Have you tried any of our other Italian recipes? Maybe it is time!
Italian Citron Meringue Cheesecake!
Italian Meatballs with Polenta
Orecchiette Pasta with Italian Sausage and Sage
Pasta Alla Norma (pasta with eggplant)
Fagoli al Pomodoro (Beans and Tomato)
Minestrone Soup With Cheese Tortellini
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Need
- 250-300 Grams spaghettini pasta
- water to cook pasta
- pink salt flakes as needed BUY
- 600 Grams Italian sausages skinned and broken into pieces
- 2 eggs
- 50 Grams parmesan cheese in pieces
- 200 Grams provolone cheese, cubed
- 400 Grams Fresh Ricotta Cheese Recipe
- black pepper to taste
- a little Fresh nutmeg
- 1 Batch Marinara Sauce Recipe
- 300 Grams spinach, well cleaned
Do
- 1
Boil the pasta as per package instructions minus 3 minutes of cooking time, in plenty of well salted water, keep in the hot water.
- 2
Heat a little oil in a frying pan and crumble the skinned sausages into the pan. Cook until browned and fragrant. Set aside.
- 3
Place the parmesan and provolone or mozzarella into the Thermomix bowl with the garlic and mill 10 sec/speed 8. Set aside.
- 4
Add the ricotta eggs and seasoning to the Thermomix bowl and blend 5 sec/speed 5.*
- 5
Preheat oven to 200°C.
- 6
To assemble, place cooked pasta, with a splash or two of the pasta water, into a large baking tray or dish. Stir through the Marinara Sauce, spinach, cooked sausage and some of the milled cheese mixture.
- 7
Top with the ricotta and egg mixture and finish with the remaining cheese. Bake 40 minutes until heated and smelling amazing!
- 8
Serve immediately.
- 9
This recipe was enough for 2 smaller casserole dishes. We put one in the freezer. Cook once, eat twice.
