Gluten-Free Makeovers (51 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Lemon Walnut Squares, page 183
Mini Tartlets with Key Lime Filling, page 240
German Chocolate Cupcakes with Coconut Pecan Frosting, pages 219 and 254
Hostess-Style Chocolate Cupcakes, page 217
Chocolate Shortbread, page 196
Chocolate Teddy Grahams, page 245
MAKES 10 TO 12 SERVINGS
This dish is
the ultimate Make and Take recipe. It hails from a friend, Susan Pietrogallo, whose roots were shaken to the core when her daughter was diagnosed with celiac disease. After a moment of panic, Susan simply made over all her family favorites so the entire family could continue to share in the bounty of her Italian kitchen. She makes her sauce from scratch. In the interest of time, I use a good-quality marinara sauce. Use any pasta you have on hand, including lasagna noodles.
2 tablespoons olive oil
2 pounds ground sausage (a combination of hot and sweet), casing removed
2 medium onions, chopped
2 garlic cloves, minced
one 28-ounce can crushed tomatoes
one 32-ounce jar good-quality marinara sauce (see Pantry, page 276)
one 2-pound container ricotta or low-fat ricotta cheese
3 large eggs
⅓ cup chopped fresh parsley
2 cups grated Parmesan or Romano cheese (about 8 ounces)
12 ounces corn or brown rice spirals, penne, or other cut pasta
1 to 2 cups shredded mozzarella cheese (about 4 to 8 ounces)
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Break up the sausage and sauté in two batches until cooked. Remove with a slotted spoon and drain on paper towels. Set aside.
Wipe out the pan and heat the remaining tablespoon olive oil over medium heat. Sauté the onions and garlic until caramelized.
Combine the sausage, onions, garlic, tomatoes, and marinara sauce and simmer, covered for 30 to 60 minutes. Add a small amount of water if the sauce becomes too thick. Set aside.
In a large bowl, combine the ricotta, eggs, parsley, and 1 cup of the Parmesan cheese.
Cook the pasta in a large pot of boiling salted water for half the time specified on the package. Drain and rinse in cold water. Return to the pot and toss with 2 cups of the sausage and sauce mixture. Spread out evenly so the pasta does not continue to cook. Set aside.
Preheat the oven to 350°F. Set a 9 × 13-inch Pyrex casserole or baking dish on an aluminum foil-lined baking sheet.
Ladle 1 cup of the sausage and sauce mixture in the bottom of the pan. Spread evenly over the bottom of the pan. Add half the pasta and top with half the ricotta cheese mixture. Ladle 2 cups of the sauce over the cheese. Repeat, finishing with the sausage and sauce mixture. Top with the mozzarella and ½ to 1 cup of the Parmesan cheese.
