1 From Vegetarian Times, April 1999

[Guest guest]

I made this tonight and it was terrific. I admit to changing it a bit

but you use what you have in the house and I was missing a couple of

items. Oh well. It was so great that DH said it was an " A List " item -

meaning in our house that it is a " keeper " .

 

Really delicious. If you want to make it more cheesey, like the

non-veggie version would be, add more cheese. Also if you don't watch

your weight or don't have to!!

 

* Exported from MasterCook *

 

Pasta Al Forno

 

Recipe By : Vegetarian Times, April 1999 issue, p. 40-41

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Dishes Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RAGU:

4 tbsp extra-virgin olive oil -- + 2 tsp.

8 oz fat-free soy Italian " sausage "

1/4 cup dry bread crumbs -- * see note

1 med onion -- finely chopped

2 med cloves garlic -- finely chopped

1 25 oz bottle Italian tomato sauce -- OR

1 28 oz can organic tomato sauce

2 tbsp tomato paste -- or tomato concentrat

1/4 tsp dried red pepper flakes

1 tbsp white miso

salt and freshly ground black pepper -- to taste

PASTA:

1 lb penne pasta

2 oz fat-free meatless pizza " pepperoni " -- chopped

(optional)**

1/2 cup frozen green peas -- *** see note

1 1/2 cups soy mozzarella cheese -- grated OR ****

1 1/2 cups rice mozzarella cheese -- grated OR

1 1/2 cups reduced-fat mozzarella cheese -- shredded

 

For the ragu: In medium nonstick skillet, heat 2 tbsp oil over

medium-high heat. Add soy " sausage " and cook until well browned,

breaking up with wooden spoon or plastic spatula, about 8 minutes. Set

aside. In small, heavy, dry skillet, heat bread crumbs, stirring

constantly, until lightly browned. Mix in 2 tsp oil and continue

stirring until mixture is crisp, brown and fluffy. Set aside to cool in

pan.

 

In 3 qt Dutch oven or deep saucepan, heat remaining 2 tbsp oil over

medium-high heat. Add onion and cook, stirring often, until softened,

about 3 minutes. Stir in garlic and cook until onion is tender, about 3

minutes. Stir in tomato sauce, tomato concentrate or paste, cooked

" sausage " and pepper flakes and bring to boil. Reduce heat to low and

simmer, stirring occasionally, until sauce thickens, 15-20 minutes.

Remove from heat. Blend in miso by mashing it against side of pot with

back of wooden spoon. Season with salt and pepper.

 

Cook pasta in large pot of lightly salted boiling water until just

tender. Meanwhile, preheat oven to 400°F. Spray 13x9 inch ovenproof dish

with cooking spray. Drain pasta thoroughly.

 

 

To assemble, cover bottom of prepared baking dish with a third of ragu.

Spoon half of pasta over sauce. Scatter half of " pepperoni " if desired

and half the peas over pasta. Cover with another third of ragu. Repeat,

using remaining pasta, " pepperoni " and peas. Cover with remaining ragu.

Top with cheese and sprinkle with bread crumb mixture. Cover pan with

foil. (The assembled dish can stand at room temperature for 1-2 hours

before baking.)

 

Bake until bubbling and heated through, 30-35 minutes. Remove foil and

let stand for 10 minutes before serving.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * I didn't have any in the house so I used cracker crumbs that I

pulsed in the food processor and then I seasoned them a bit with some

dried lemon basil and some oregano, salt and pepper. Then I followed the

rest of the recipe.

 

** I didn't use the " pepperoni " . They don't sell it in my area.

*** I didn't use the frozen peas. I didn't have any in the freezer.

**** I used regular reduced-fat mozzarella cheese (actually a

combination by Sargento with some other Italian cheeses in it). I just

used less than they asked for. I added some fat-free ricotta cheese too

to make it more cheesey.

 

Other note: I also put some leftover sage pesto in the ragu because I

had it and didn't want it to go bad. Added a nice touch.

 

RisaG