This Garlic Bread Pasta Torte is right up my alley. It’s easy, yet impressive; fast, yet delicious…and it feeds a hungry crowd.
May the torte be with you.
Garlic Bread Pasta Torte
16 ounces spiral pasta such as rotini
1 pound Italian sausage links, casings removed
8 ounces sliced fresh mushrooms
1 medium green pepper, chopped
1 medium onion, chopped
24 ounces marinara sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons Italian seasoning
2-1/2 cups shredded mozzarella cheese, divided
6 tablespoons butter, cubed
6 garlic cloves, minced
20 slices white bread, crusts removed
Additional marinara sauce, warmed, to serve
1. Preheat oven to 400°F. Grease a 10-inch springform pan.
2. Cook pasta according to package directions for al dente. Drain and return pasta to pot.
3. In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles. Drain then stir in sauce, basil and Italian seasoning.
4. Add the sauce to the pasta then stir in 2 cups cheese.
5. Melt the butter and stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of prepared pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture and press firmly to pack down. Sprinkle with remaining cheese.
6. Bake, uncovered, 25-30 minutes or until torte is golden brown and cheese is melted.
7. Loosen sides from pan with a butter knife then remove rim. Slice and serve with additional marinara sauce.
Recipe slightly adapted from Simple & Delicious Magazine
Get your synth on with this new song from London-based band Everything by Electricity. It’s oddly familiar, yet comfortingly excellent.
“When the sea will change
Decisions would dance on your mind”
Check out Everything by Electricity on the band’s Website where you can buy their music.