It is an unwritten rule that you should bring food when you visit new parents. When friends have babies, I like to stock their fridges and freezer with a few things, like this baked pasta dish. Last night, I made a big batch of pasta, and distributed it among a few 2-serving disposal baking pans. Perfect for busy new parents who would rather spend time staring at their baby than cooking in the kitchen!
On Monday, two of my favourite people welcomed their little baby boy into the world! In exchange for food (new parents are hungry people), Eric and I got to meet this sweet little one yesterday evening.
I will be making a big batch of this pasta before my little one comes as well! Meals like this are an excellent solution to my New Year’s Resolution. Reheating this dish is easy and it makes a quick and yummy weeknight meal!
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1/3 cup vodka
- 1 can (28 ounces) diced tomatoes with juice
- 1 teaspoon dried oregano
- 1 pound whole wheat pasta
- 1 bag baby spinach
- 3 Italian sausages
- 6 ounces fontina cheese, grated
- 4 ounces parmesan cheese, grated
- Bring a large pot of salted water to a boil.
- Heat oil in a large skillet over medium heat and cook the Italian sausage. Add the onion and cook until translucent, about 3 minutes.
- Stir in the garlic and cook till fragrant. Remove the sauce from the heat and deglaze the pan with the vodka. Cook the sauce for one minute, until the vodka is almost evaporated.
- Stir in the tomatoes and oregano and cook until the tomatoes are falling apart. About 10 to 15 minutes. Season sauce with salt and pepper.
- Preheat oven to 400 degrees. Cook pasta in the boiling water until al dente. Add spinach, and cook just until wilted. Drain, and return contents to the pot.
- Add the tomato sauce, sausage, and grated fontina to the pasta and toss to coat. Season with salt and pepper. Divide evenly between 3 small baking dishes.
- Top with grated parmesan and bake until browned and edges are crisp, 20 to 30 minutes.
- To freeze, let the pasta cool completely before and cover it tightly with tinfoil. When you are ready to eat the pasts, do not thaw before baking. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil and broil the cheese on top.