This is a delicious pasta dish handed down from a mother to her son. What could be more special?
My husband’s dear mother, Rosaria, made her pasta with love for her sons in Sicily. Not everyone has the time to make their sauce from scratch as she did. So here is a quick version to fit any family and lifestyle. This recipe is very versatile. You can use sausage in place of the ground beef if you wish. Or even ground turkey if you are looking for something lighter. Taylor the vegetables to your liking. In our family some don’t care for peas so we only cover half the pan with them.
I am so happy to share her recipe with our children and grandchildren. Rosaria lives on in each and every bite, most importantly surrounded by family and full bellies!
Mangia and buon appetito!
A Sicilian pasta dish handed down from mother to son that will feed a crowd.
- 4-24 oz jars of Classico Four Cheese Sauce
- 1½ lbs ground beef
- 2 lbs shredded mozzarella cheese
- 4 Tbsp salted butter
- pinch of oregano
- 1 Tbsp garlic powder
- 1 tsp black pepper
- 4 oz grated Parmesan cheese
- 1 tsp sugar
- 2-1 lb bags of anellini pasta (ring-shaped pasta)
- Preheat oven to 375°F.
- Brown meat in a large sauce pan until thoroughly cooked.
- Add the jars of sauce, dry ingredients, and Parmesan cheese.
- In a large pot of boiling water, add 1 tbsp of salt and a tbsp of vegetable oil so pasta don’t stick. Cook pasta until it is al dente because it will cook further when baked in the oven.
- Coat the bottom of an extra large aluminum roasting pan (dimensions: 20Lx12Wx3D) with the meat sauce. Follow with a layer of pasta and then mozzarella cheese. Gently sprinkle with Parmesan cheese. Repeat until you run out of ingredients for a full layer.
- We add peas to half the pan because we have family members who don’t like them.
- Bake for 1 hour at 375°F.