Description
A creamy, layered casserole featuring smoky Italian chicken sausage, shell pasta, and a blend of cheeses like burrata and parmesan. Balanced with sun-dried tomatoes and a butter-rich bechamel, this indulgent dish is perfect for cozy meals or special occasions.
Ingredients
12 oz shell pasta (gluten-free optional)
2 Italian-style smoked chicken sausages, casings removed
1 cup sun-dried tomatoes (oil-packed)
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 tsp red pepper flakes
8 oz ricotta cheese
16 oz shredded mozzarella
4 oz burrata, torn
2 tbsp grated parmesan
1/2 cup heavy cream or whole milk
1 tbsp tomato paste
1 ½ tsp kosher salt (plus extra for pasta water)
Freshly ground black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook pasta in salted boiling water until al dente; drain
Sauté garlic in butter until fragrant, add crumbled chicken sausage, and cook until no longer pink
Add sun-dried tomatoes, red pepper flakes, and tomato paste; stir until combined
In a bowl, mix cooked pasta, ricotta, half the mozzarella, and half the burrata with cooked sausage mixture
Transfer to a greased 9×13″ casserole dish
Top with remaining mozzarella, burrata, and parmesan
In a separate bowl, whisk cream with salt and pepper; drizzle over the pasta
Bake for 25 minutes, then broil 3–4 minutes until golden and bubbly
Notes
Substitute vegan cheese for dairy-free version
Use pre-shredded mozzarella for convenience
Add spinach or mushrooms for extra vegetables
Store leftovers in an airtight container in the fridge for 3 days
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg