What is the best baked pasta recipe you can share?

Would you share it here?What is the best baked pasta recipe you can share?
I love a great Italian sausage baked penne, I could eat it twice a week


1 package (12 ounce size) dry penne pasta


1 pound mild Italian sausage


1 cup chopped onion


1/2 cup white wine


2 teaspoons olive oil


1 can (15 ounce size) tomato sauce


1 can (14.5 ounce size) diced tomatoes with garlic


1 can (6 ounce size) tomato paste


2 cups shredded mozzarella cheese





Preheat oven to 350 degrees F (175 degrees C).





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.





Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.





Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.





Bake in preheated oven for 20 minutes, or until cheese is melted.What is the best baked pasta recipe you can share?
Spaghetti Lasagna


8 oz of spaghetti


2 Tbsp butter


1 C Parmesan cheese, split


24 oz of cottage cheese


1 lb of Italian sausage


28 oz jar of chunky garden style spaghetti sauce


8 oz of mozzarella cheese, shredded


Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take ½ C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another ¼ C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last ¼ C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving





Baked Pasta Dish


● 2-3 springs of fresh rosemary (chopped)


● roughly ground fresh pepper (more is better than less)


● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)


● 1 can of tomato sauce (no exact measurement, whatever feels right)


● 1 red pepper (chopped)


● 1 red onion (chopped)


● Old Cheddar cheese (enough to cover pasta when grated)


● 1 handful of black olives (chopped or unchopped)


● left-over baked ham (chopped, more is better than less)


● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)


● throw everything except the pasta and cheese in the roast pan and mix it up


● dump in the pasta and mix it up again


● sprinkle with grated Old Cheddar cheese and more freshly ground pepper


● bake at 300 degrees F, covered, for about 60 minutes


● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)





Dig in.





BACK EAST BAKED ZITI


1-16 oz box of ziti, bow ties or rigatoni


1 lb ground beef


1 to 1 1/2 lb sharp cheddar cheese, grated


2 large (#303) cans crushed tomatoes


1 1/4 cups grated Parmesan cheese


1 teaspoon Italian seasoning


1/4 teaspoon each salt and pepper


pinch of red pepper flakes (optional)





In a large pot, boil the pasta in 1 gallon of salted water until still slightly firm (al-dente). Pasta will cook a little more while baking
THE VERY BEST Lasagna





Ingredients


1 pound Italian sausage - I like a combination of sweet and hot


1 pound ground beef


1 cup chopped onion (1 large)


2 cloves garlic, minced


1 14.5-ounce can diced tomatoes, undrained


1 8-ounce can tomato sauce


1 tablespoon dried Italian seasoning, crushed


1 teaspoon fennel seeds, crushed (optional)


1/4 teaspoon black pepper


6 dried lasagna noodles


1 egg, beaten


1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained


1/4 cup grated Parmesan cheese


6 ounces shredded mozzarella cheese


Grated Parmesan cheese (optional)





Directions


1. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices. Cook the ground beef, onion, and garlic until meat is brown. Drain. Combine sausage with ground beef mixture.





2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.





3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.





4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.





5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.





6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving
I personally prefer lasagna, but recognize that it's kind of involved. Here's my second favorite: Spaghetti Pie





http://www.cooks.com/rec/view/0,1626,145…
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