Baked pasta with chicken sausage

Pasta and macaroni Italian cuisine

Baking

This recipe is adapted from Al Forno's famous baked pasta method -- it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta. A word of advice: if you're not going to bake off the finished dish right away, boil the pasta for even less time than the instructions call for (like 2-3 minutes). As the pasta lies cradled in delicious sauce in the fridge it will continue to soften, and you don't want it to turn to mush.