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Layered Baked Fettucine

Cummulative Rating

Servings
Makes 8-10 servings.
Difficulty
Medium

Ingredients

For the tomato sauce:
3 Tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
2 28-oz. cans whole tomatoes in juice, drained, reserving juice, and finely chopped
1 Tablespoon tomato paste
1 bay leaf
Salt and freshly ground black pepper to taste

For the meat:
1 lb. ground beef
1/2 lb. gf Italian sausage
2 garlic cloves, minced
1/2 cup Parmigiano-Reggiano cheese, grated
1 large egg, lightly beaten
1/4 cup Italian parsley, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons olive oil

For the filling:
1 lb. ricotta cheese
1 large egg, lightly beaten
1/2 cup Parmigiano-Reggiano cheese, grated
1/4 cup Italian parsley, chopped
1/4 teaspoon salt

For the pasta:
1 lb. gf fettucine
1/2 lb. chilled fresh mozzarella cheese, cut into small cubes
2 Tablespoons Italian parsley, chopped

Directions

Make the sauce:
Heat 3 Tablespoons olive oil in a large saucepan over medium high heat. Add the onions and sauté until golden, about 5 minutes. Add the garlic and oregano and sauté for about 1 minute. Add the tomatoes with the reserved juices, tomato paste, and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for about 30-35 minutes or until thickened. Discard bay leaf. Adjust seasonings to taste with salt and freshly ground black pepper.

Place the ground beef and Italian sausage in a large bowl along with 2 chopped garlic cloves, egg, Italian parsley, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Using your hands, mix until combined. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium high heat. Add the meat mixture and brown, breaking up into small bits as it cooks, about 7-10 minutes. Transfer the meat to a plate lined with paper towels to drain. Set aside.

Bring a large pot of salted water to a boil.

Make the filling:
In a medium bowl, stir together the ricotta cheese, egg, Parmigiano-Reggiano cheese, Italian parsley and salt. Set aside.

Place the oven rack in the middle position and preheat the oven to 425°F.

Cook the gf fettucine in the boiling salted water until al dente. Drain in a colander, then rinse under cold water and drain again.

Assemble the pasta dish:
Spread 2 cups of sauce in a 13x9 inch baking dish and arrange one third of the fettucine over the sauce. Top with all the browned meat mixture. Make another layer of 2 cups sauce and one third fettucine. Spread with all the ricotta filling. Top with the remaining fettucine and the remaining sauce. Sprinkle with the cubed mozzarella and 2 tablespoons Italian parsley.

Bake, loosely covered with foil, 10 minutes. Remove the foil and continue to bake until the sauce is bubbling and the cheese is melted and golden in spots, about 20 minutes longer. Remove from the oven and let cool for about 15 minutes before serving.

Tips

We used Tinkyada’s gf fettucine for the gf fettucine in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#533 Tinkyada Fettucine

Reviews

Posted By Member: Erin Kolasinski
Posted Date: 5/22/2007

This was awesome! Takes a bit to prep but the end product is definitely worth it!

Posted By Member: Maureen
Posted Date: 12/21/2009

I’ll agree with Erin that this dish is a bit time consuming and labor intensive but it’s DELICIOUS!!! This would be a nice dish to take to a potluck supper. A little bit of time could be saved by using dried parsley and packaged, shredded mozzarella so that you don’t have to spend time chopping and cubing your own. Although I really liked it as written, I do think I might try adding some mushrooms, black olives and a bit more oregano the next time I make it, though.

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