No-Boil Baked Pasta
Ingredients
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1 pound penne pasta
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2 teaspoons salt
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2 links Italian sausage
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1 block mozzarella cheese
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3 cups marinara sauce
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1 cup ricotta cheese
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½ cup grated Parmesan
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Soak the pasta
Pour the pasta in a large bowl and cover with 3” of hot tap water. After 5 minutes, season the water with salt and stir the pasta. Soak pasta for an additional 30 minutes and drain.
large bowl
wooden spoon
1 pound penne pasta
2 teaspoons salt
measuring spoons
Prepare the sausage
Place the sausages on the June Pan. Insert the June Food Thermometer in one of the sausages so that the tip is in the center.
June Pan
June Food Thermometer
2 links Italian sausage
Roast the sausage
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the sausages until they are cooked through, about 13 minutes. June will notify you when the sausage is ready.
June Oven
Dice the cheese
Cut the cheese into ½” cubes.
chopping board
knife
1 block mozzarella cheese
Dice the cooked sausage
Remove the sausage from the June Oven and cut into ¼” pieces.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode.
Start the sauce
Pour the marinara into a rectangular baking dish. Add the ricotta, Parmesan, beaten eggs, cream, parsley and basil.
3 cups marinara sauce
1 cup ricotta cheese
½ cup grated Parmesan
2 large eggs
1 cup heavy whipping cream
2 tablespoons chopped parsley
¼ cup basil leaves
rectangular baking dish
measuring cups
liquid measuring cup
Finish the sauce
Add the diced cooked sausage, salt and pepper. Stir to combine.
½ teaspoon salt
¼ teaspoon black pepper
Add the pasta and half the cheese
Add the soaked and drained pasta along with half of the mozzarella cubes. Stir until well combined.
Top with cheese
Top with the remaining mozzarella.
Cover
Cover the dish tightly with foil.
foil
Bake the pasta
Place the covered dish on the middle shelf of the June Oven. Bake the pasta 40 minutes. June will notify you when it is time to remove the foil.
Remove the foil and brown the top
Carefully remove the dish from the June Oven and set it on a cooling rack. Close the June Oven to keep it hot. Remove the foil. Return the dish to the June Oven and bake the pasta an additional 15 minutes, until the cheese is melted and beginning to brown. June will notify you when the pasta is ready. Follow directions on your June to keep cooking if you prefer the cheese more browned.
cooling rack
Add Parmesan and cool slightly
Remove the pasta from the June Oven and sprinkle it with the remaining Parmesan. Let cool for 10 minutes.
¼ cup grated Parmesan
Garnish and serve
Sprinkle the pasta with the remaining parsley and basil and serve hot.
2 tablespoons basil leaves
1 tablespoon chopped parsley