Monday, November 23, 2009

"Bats and Cobwebs" from Everyday Food, Oct 2006~Marcie Francis

Notes: My comments are in { }. The recipe says it serves four, but it could easily feed 6-8. A photo is available at


• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 can (28 ounces) whole peeled tomatoes in puree
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sugar
• Coarse salt
• 2 precooked chicken sausages (about 3 ounces each), cut crosswise into 1/4-inch-thick rounds {I used turkey sausages. Browned and crumbled Italian sausage could probably also be substituted.}
• 8 ounces mozzarella cheese, cut into small cubes (1 3/4 cups) {I used shredded}
• 1/4 cup grated Parmesan cheese


• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes. Serve with Romaine Salad.

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