Gio’s Pasta Bake Recipe

Here’s an easy pasta bake recipe for you with several meat options.

Gio’s Pasta Bake

Ingredients:

Pasta – however much you need to feed your family

1 cup Micellis old fashioned ricotta – per lb of pasta

1 tsp dried basil – or 2 fresh leaves shredded if available

1 medium jar of marinara sauce per lb of pasta

1 cup shredded mozza/provolone mix and fresh cracked pepper to taste

Steps:

Cook pasta according to label on package, drain and set aside. Preheat oven to 350. Include all ingredients except the cheese in a mixing bowl (meat too if you are adding it – make sure its cooked before you mix it). Mix cooled pasta into bowl with mixture and coat everything evenly. Transfer to an oiled baking dish and top with shredded cheese. Bake until golden brown – about 30 minutes.  As an added flare, prior to serving, place a whole basil leaf in the center of the dish just prior to serving.

Meat options:

Meatloaf mix: 1/2lb of meatloaf mix per person, 1/2 clove fresh minced garlic per 1/2lb of mix and fresh grated Pecorino Romano cheese.

Ground pork: 1/2lb of ground pork per person, 1 tsp fresh parsley, 1 tsp fresh cracked pepper and salt to taste.

Ground beef: 1/2lb of ground beef per person and 1 tsp Montreal Steak Seasoning.

Ground lamb: 1/2lb of ground lamb per person and 1 tsp adobo seasoning.

Ground chicken: 1/2lb of ground chicken per person, 1/2 tsp fresh rosemary and a spritz of fresh lemon.

Ground turkey: 1/2lb of ground turkey per person, 1/2 tsp poultry seasoning and fresh cracked pepper.

Adding meats: With each meat, mix ingredients and cook in a skillet over medium heat. Ensure to cook the mix, pork, chicken and turkey thoroughly before mixing into pasta. Beef and lamb can be browned.

Seasoning your meats before cooking then baking them will help your dish overall be enhanced. By seasoning them differently than what is in the rest of your dish allows them to be distinct and stand out. So when others ask about the meats you use, you can say you get your meat from Giovanni’s 😉

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