Smokey Baked Pasta

Smokey Baked Pasta

this recipe is simplicity itself... just a handful of ingredients, but if cooked right this is an amazing, hearty, warming dinner...

Nirmala Prem


  1. 4 Cups macaroni
  2. 1 pasta sauce
  3. 1 beef sausage smoked (kielbasa)
  4. 1 white onion
  5. 4 Cloves garlic
  6. 2 Cups white mushrooms , sliced coarsely
  7. 1/2 Teaspoon oregano , dried
  8. 1/4 Teaspoon basil , dried
  9. 1/4 Teaspoon cinnamon , ground
  10. salt
  11. pepper
  12. olive oil
  13. mozzarella cheese , grated


35 mins
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    Cook the pasta according to package directions, but not until al-dente. cook it just enough that it has a bit of bite to it. drain and set aside.

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    In a deep dish, heat the olive oil.

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    Add the chopped garlic and sautee till just softened.

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    Add the chopped white onion and sautee till translucent. then add the cinnamon.

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    When the cinnamon releases its aroma, add the mushrooms and a little salt. the mushrooms should just begin to wilt, and release their liquids.

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    Once the mushrooms are done (the liquid is almost evaporated) add the sliced sausage and stir. the sausage should just shrink a bit and render its fat into the pot.

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    At this stage, add the pasta sauce and stir.

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    Add the oregano and basil, and cook till it just starts bubbling.

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    Season with salt and LOADS of pepper, then add the cooked pasta. mix well to combine and take it off the stove.

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    Preheat the oven to 180 degrees. transfer the pasta to an ovenproof dish.

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    Top it generously with the grated mozzarella. pop it in the oven for about 20 minutes (just till the cheese is melted and forms a golden brown crust).

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    Remove from the oven, let it rest for about 5 minutes. serve with some garlic toast and a fresh salad.

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