1 pound penne pasta
2 teaspoons salt
2 links Italian sausage
1 block mozzarella cheese
3 cups marinara sauce
1 cup ricotta cheese
½ cup grated Parmesan
2 large eggs
1 cup heavy whipping cream
2 tablespoons chopped parsley
¼ cup basil leaves
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan
2 tablespoons basil leaves
1 tablespoon chopped parsley
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Pour the pasta in a large bowl and cover with 3” of hot tap water. After 5 minutes, season the water with salt and stir the pasta. Soak pasta for an additional 30 minutes and drain.
large bowl
wooden spoon
1 pound penne pasta
2 teaspoons salt
measuring spoons
Place the sausages on the June Pan. Insert the June Food Thermometer in one of the sausages so that the tip is in the center.
June Pan
June Food Thermometer
2 links Italian sausage
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the sausages until they are cooked through, about 13 minutes. June will notify you when the sausage is ready.
June Oven
Cut the cheese into ½” cubes.
chopping board
knife
1 block mozzarella cheese
Remove the sausage from the June Oven and cut into ¼” pieces.
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode.
Pour the marinara into a rectangular baking dish. Add the ricotta, Parmesan, beaten eggs, cream, parsley and basil.
3 cups marinara sauce
1 cup ricotta cheese
½ cup grated Parmesan
2 large eggs
1 cup heavy whipping cream
2 tablespoons chopped parsley
¼ cup basil leaves
rectangular baking dish
measuring cups
liquid measuring cup
Add the diced cooked sausage, salt and pepper. Stir to combine.
½ teaspoon salt
¼ teaspoon black pepper
Add the soaked and drained pasta along with half of the mozzarella cubes. Stir until well combined.
Top with the remaining mozzarella.
Cover the dish tightly with foil.
foil
Place the covered dish on the middle shelf of the June Oven. Bake the pasta 40 minutes. June will notify you when it is time to remove the foil.
Carefully remove the dish from the June Oven and set it on a cooling rack. Close the June Oven to keep it hot. Remove the foil. Return the dish to the June Oven and bake the pasta an additional 15 minutes, until the cheese is melted and beginning to brown. June will notify you when the pasta is ready. Follow directions on your June to keep cooking if you prefer the cheese more browned.
cooling rack
Remove the pasta from the June Oven and sprinkle it with the remaining Parmesan. Let cool for 10 minutes.
¼ cup grated Parmesan
Sprinkle the pasta with the remaining parsley and basil and serve hot.
2 tablespoons basil leaves
1 tablespoon chopped parsley
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
[[ errorMessage ]]