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Pasta Bake with Lamb Sausage Sauce
Isernio’s Lamb Sausage provides a
delicious alternative to the classic pork and chicken
Italian varieties. However, any Isernio’s sausages
are equally suitable for this recipe. The lamb and
béchamel sauces can be made ahead of time, as well as the
cooking of the pasta. Make them while the eggplant is
draining. To make preparation prior to serving even
easier, the eggplant can also be pre-cooked and stored.
It is important to cook the pasta to only ¾ doneness, as
it will continue to cook with the sauces in the oven and
become mushy if overcooked to start. The entire dish can
be assembled and stored, being baked at the last minute.
Or, alternatively, the dish can be baked ahead and
re-warmed, covered, in a 350-degree oven when needed. |
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Ingredients |
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1 |
medium eggplant,
thinly sliced 1/4 - 3/8" |
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5 |
tbsps. olive oil |
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2 |
cups Fusilli or
penne, dried |
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2-1/2 |
cups provolone cheese
sauce |
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2 |
tbsps. butter, for
greasing |
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1/3 |
cup Parmesan cheese,
grated |
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salt and pepper |
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Method |
 Put
the eggplant slices in a colander,
sprinkle with salt, and set aside
for 45 minutes to drain. |
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Rinse
the eggplant slices. Drain and pat
dry. Heat olive oil in a skillet.
Fry eggplant slices for about 4
minutes per side, or until golden
brown. Remove from the pan and
drain well. |
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Bring
a large pan of slightly salted
water to boil. Add the Fusilli and
the remaining oil and cook until
al dente – no more. Drain
well. Preheat oven to 375 degrees. |
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Stir
half of the Cheese Sauce into the
Fusilli. |
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Make layers
of Fusilli, lamb sauce, and
eggplant slices in a greased
baking dish. |
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Spread
remaining cheese sauce over the
top. Sprinkle with Parmesan and
bake in a preheated oven for 25
minutes. This can be served hot or
cold. Serves 4-6. |
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Lamb Sauce |
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Ingredients |
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2 |
tbsps. olive
oil |
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1 |
large onion,
large, sliced thinly |
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2 |
stalks celery,
sliced thinly |
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1 |
pound Isernio's
Lamb Sausage, casings removed |
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1/4 |
cup tomato
paste |
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1 |
tsp. oregano |
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1 |
tbsp. red wine
vinegar |
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1 |
cup chicken
stock |
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to taste |
salt and pepper
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Method |
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Heat
the oil in a skillet. Add
onion and celery and sauté for
3 – 4 minutes. |
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Add
the lamb sausage and sauté,
stirring frequently, until
browned but not overcooked.
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Stir
in the remaining ingredients,
bring to a gentle boil and
cook for 15 – 20 minutes,
stirring frequently. |
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Provolone Cheese Sauce |
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Ingredients |
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4 |
tbsps. butter |
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4 |
tbsps. flour |
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3 |
cups milk,
whole |
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1 |
cup provolone
cheese, grated |
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1/2 |
tsp. nutmeg,
ground |
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to taste |
salt and pepper
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Method |
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In
a saucepan over medium heat,
melt the butter. Add the flour
and cook, stirring for 2 – 3
minutes, taking care not to
scorch. |
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Add
the milk, whisking constantly
to avoid lumps, and then the
nutmeg, salt and pepper. |
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Continue
to whisk and cook until the
until the sauce starts to
thicken. |
Remove
from heat, stir in the cheese,
and set aside, with the
surface covered with plastic
wrap to avoid a film forming
on top.
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email: info@isernio.com
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