RisaG posted 05-07-99
* Exported from MasterCook *
Pasta Al Forno
Recipe By : Vegetarian Times, April 1999 issue, p. 40-41
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Dishes Soy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ragu:
4 tbsp. extra-virgin olive oil -- + 2 tsp.
8 oz. fat-free soy Italian "sausage"
1/4 cup dry bread crumbs
1 medium onion -- finely chopped
2 medium cloves garlic -- finely chopped
1 (25 oz.) bottle Italian tomato sauce -- or
1 (28 oz.) can organic tomato sauce
2 tbsp. tomato paste -- or tomato concentrat
1/4 tsp. dried red pepper flakes
1 tbsp. white miso
salt and freshly ground black pepper -- to taste
Pasta:
1 lb. penne pasta
2 oz. fat-free meatless pizza "pepperoni" -- chopped (optional)**
1/2 cup frozen green peas
1 1/2 cups soy mozzarella cheese -- grated or
1 1/2 cups rice mozzarella cheese -- grated or
1 1/2 cups reduced-fat mozzarella cheese -- shredded
For the ragu: In medium nonstick skillet, heat 2 tbsp. oil over medium-high heat. Add soy "sausage" and cook until well browned, breaking up with wooden spoon or plastic spatula, about 8 minutes;
set aside.
In small, heavy, dry skillet, heat bread crumbs, stirring constantly, until lightly browned.
Mix in 2 tsp. oil and continue stirring until mixture is crisp, brown and fluffy. Set aside to cool in pan.
In 3 qt. Dutch oven or deep saucepan, heat remaining 2 tbsp. oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes.
Stir in garlic and cook until onion is tender, about 3 minutes. Stir in tomato sauce, tomato concentrate or paste, cooked "sausage" and pepper flakes and bring to boil.
Reduce heat to low and simmer, stirring occasionally, until sauce thickens, 15-20 minutes. Remove from heat.
Blend in miso by mashing it against side of pot with back of wooden spoon. Season with salt and pepper.
Cook pasta in large pot of lightly salted boiling water until just tender.
Meanwhile, preheat oven to 400°F. Spray 13x9 inch ovenproof dish with cooking spray. Drain pasta thoroughly.
To assemble, cover bottom of prepared baking dish with a third of ragu.
Spoon half of pasta over sauce. Scatter half of "pepperoni" if desired and half the peas over pasta. Cover with another third of ragu. Repeat, using remaining pasta, "pepperoni" and peas. Cover with remaining ragu.
Top with cheese and sprinkle with bread crumb mixture. Cover pan with foil. (The assembled dish can stand at room temperature for 1-2 hours before baking.)
Bake until bubbling and heated through, 30-35 minutes. Remove foil and let stand for 10 minutes before serving.