Monday, October 17, 2011

Dutch Oven - Baked Pasta with Meat Sauce

Baked pastas are really good, because they infuse the pasta with the flavors of the sauce, and the starches help thicken the sauce. However, they are tricky to do, because you'll either end up with dried uncooked pasta (not enough water) or soup (too much water). With the former, you can only go get takeout, but with the latter, you can add a thickening agent to the pasta to help bring it thicker. Tonight we ended up with soup, so I added the shredded Mozzarella and breadcrumbs, and it thickened the pasta to perfection. I noted that it reminded me of lasagne, so everything turned out great!

12" Dutch oven
400 Degrees
40 minutes
6 Servings


  • 1 pound ground beef
  • 1 pound sausage
  • 2 cloves garlic, diced
  • 1 pinch sage
  • 1 pinch oregano
  • 1 pinch basil
  • 1 package egg noodles
  • 2 cans diced tomatoes
  • 1 cup yellow pear tomatoes, sliced
  • 2 cans tomato sauce
  • 1 can artichoke hearts
  • 6 cups water
Brown sausage and beef with garlic and spices. Add remaining ingredients and stir. Ensure that all pasta is below the liquid. Bake for 30 minutes then add:

  • 1/2 cup bread crumbs
  • 1-2 cups mozzarella cheese, shredded
Serve immediately with cracked pepper, red pepper flakes, and shredded hard white artisan cheese like Asiago or Parmesan.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!


  1. I love it and will be trying this soon. The picture of your Baked Pasta looks good enough to eat ;)

  2. Nice, I think this is one of the more creative baked pastas I've seen. I'm used to the boring baked spaghetti or baked penne.