From the kitchen of Dreamfields Pasta and
Chef Jim Coleman, with special guest Tami A. Ross, RD, LD, CDE
Preparation Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
2 large shallots, thinly sliced
6 cloves garlic, chopped
1-1/4 pounds Italian-style turkey sausage (casing removed)
1 can (28 ounces) diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes
Herbed Ricotta (see recipe below)
3/4 cup shredded part-skim mozzarella cheese
Salt and pepper
Directions:
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
- Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
- Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.
Herbed Ricotta
Combine all ingredients in a large bowl; mix well:
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Makes 9 servings.
Nutrition information (1/9 of recipe): 434 calories; 31 g protein; 16 g digestible carbohydrates*; 17 g total fat; 7 g saturated fat; 77 mg cholesterol; 730 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
The directions require the dish to be topped with mozzarella cheese but the ingredient list does not say to save some of the 1 cup of mozzarella cheese out of the list of ingredients for the herbed ricotta. The video looks like the chef only used 1/2 cup for the herbed ricotta and put the remaining 1/2 cup on top while baking.
Hi Jan, sorry it isn't a little more clear. We top the dish with mozzarella before baking near the end of step 4.
Jan’s question seems to really be how much of the 1 cup mozzarella cheese called for in the ingredients list is actually mixed into the dish.
Do all of your pasta's handle baking for so long well, what I mean is, isnt baking after boiling, essentially "over cooking"? I thought over cooking would cause the pasta to lose its low carb-ness!!! Or does "over-cooking" actually mean, "over-boiling"?