Ingredients
For the Baked Pasta:
- 200 g pasta (about 7 oz)
- 150 g mushrooms (about 5 oz), sliced
- Vegetable oil, for frying
- Ground black pepper, to taste
- 4 eggs
- ½ teaspoon Italian herbs
- ½ teaspoon turmeric
- Salt, to taste
- A bunch of spring onions, chopped
- 10 g parsley (about 2 tablespoons), chopped
- 200 g smoked sausages (about 7 oz), chopped
- 100 g mozzarella cheese (about 3.5 oz), grated
For the Tomato Sauce:
- 2 tomatoes, diced
- ½ onion, finely chopped
- 1 paprika (bell pepper), diced
- 30 ml olive oil (about 2 tablespoons)
- ½ teaspoon Herbs de Provence
- Salt, to taste
- 10 ml balsamic vinegar (about 2 teaspoons)
Step-by-Step Instructions
1. Prepare the Pasta
Start by cooking the pasta according to the package instructions in a pot of salted boiling water. Cook until al dente, meaning firm to the bite but fully cooked. Once ready, drain the pasta and set it aside to cool slightly while you prepare the other components of the dish.
2. Sauté the Mushrooms
Heat a small amount of vegetable oil in a frying pan over medium heat. Add the sliced mushrooms and sauté until they turn golden brown and start releasing their moisture. Season the mushrooms with a pinch of salt and a few cracks of ground black pepper to bring out their earthy flavor. Remove the mushrooms from the heat and set them aside.
3. Prepare the Egg Mixture
In a large mixing bowl, beat the eggs until smooth. Season the eggs with Italian herbs, turmeric, and salt to taste. The addition of turmeric adds a lovely golden color to the dish and a hint of warmth in flavor. Fold in the chopped spring onions and parsley for a fresh, herbaceous note.
Once the egg mixture is well-seasoned, stir in the sautéed mushrooms, cooked pasta, and chopped smoked sausages. The smoky, savory flavor of the sausages balances the richness of the eggs and the earthiness of the mushrooms, creating a deeply flavorful base for the dish.
4. Assemble the Dish
Preheat your oven to 180°C (350°F).
Grease individual oven-safe dishes or a single large baking dish with a small amount of vegetable oil. Divide the pasta mixture evenly into the dishes, making sure the sausages, mushrooms, and pasta are well distributed. Sprinkle a generous amount of grated mozzarella cheese over the top of each portion.
The mozzarella will melt beautifully in the oven, creating a golden, bubbly crust that ties all the ingredients together with its creamy richness.
5. Bake the Pasta
Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and the top is a light golden brown. This will give the pasta a slightly crisp exterior while keeping the inside tender and flavorful.
6. Prepare the Tomato Sauce
While the pasta is baking, prepare the tomato sauce. Heat olive oil in a medium pan over medium heat. Add the finely chopped onion and cook for a few minutes until softened and translucent. This step builds a sweet, aromatic base for the sauce.
Next, add the diced tomatoes and paprika to the pan, stirring frequently. Sauté until the vegetables are tender and start to break down, releasing their juices. This will create a fresh, slightly sweet flavor in the sauce.
Season the sauce with Herbs de Provence and salt, adjusting to taste. Stir in the balsamic vinegar for a hint of acidity, which will brighten the flavors and add a slight depth to the sauce. Allow the mixture to simmer gently for 5-7 minutes, or until it thickens slightly, becoming a rich, flavorful sauce.
7. Serve the Dish
Once the baked pasta is done, remove it from the oven and allow it to cool for a couple of minutes. Serve the pasta warm, accompanied by the freshly made tomato sauce on the side or drizzled generously over the top. The acidity and freshness of the sauce perfectly complement the richness of the baked pasta, creating a balanced and satisfying meal.
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Protein: 18 g
- Carbohydrates: 38 g
- Fat: 25 g
- Saturated Fat: 10 g
- Fiber: 3 g
- Sodium: 700 mg
- Cholesterol: 190 mg
