Well, I've been bitten hard by the no-boil bug, so here's the latest from The Gray Haired Geek's Test Kitchen. The texture is about the same as par-boiled, then baked pasta dishes, leaning slightly toward al dente. Your colander and pasta boiler get the day off.
This is a cold-start recipe, so disable fast-preheat if your oven is so equipped. The direct heat from the upper element/burner could shatter the glass lid of the casserole. Alternatively, preheat and skip the post-heating phases.
Feel free to substitute homemade sauce, up to a quart and add enough water to allow the diluted sauce to flow easily into the uncooked pasta.
1 jar meat sauce
1 sauce jar of water
1 lb. uncooked penne
1 lb. shredded Mozzarella
1 package Italian sausage
nonstick cooking spray
Spray casserole, arrange sausage, bake from a cold start 30 minutes at 350 degrees F. Leave in oven 15 minutes.
Rest the cooked sausages on a cutting board for an additional 15 minutes.
Slice each link into 8 slices.
In a large mixing bowl, combine uncooked penne with meat sauce and 1 sauce jar of water. Stir about a minute to saturate the penne inside and out.
Fold in the shredded Mozzarella.
Spoon 1/3 of the mixture into the unwashed casserole. Scatter 20 sausage slices over the mixture.
Repeat and top with last 1/3. Poke any errant penne under the surface of the sauce.
At this point the casserole can be covered and refrigerated until baking time. The penne will absorb liquid and swell slightly.
Bake covered from a cold start for 1 hour at 350 degrees F, leave in oven an additional 15 minutes, remove from oven and rest, covered, for 15 more minutes.
Sorry, forgot to take a picture before we ruthlessly attacked.
Shower with grated or shredded Parmesan or Parmesan/Romano blend.
And, yes, everything came from ALDI.
Mangia, mangia, amici!








