Baked Angel Hair Pasta

We made this today for dinner and it was such an experience to have! And so much fun!  This pasta recipe is so packed with flavor and delicious.  And did I mention the cheese? Oh glorious cheese, stay with me all my life. 

Baked Angel Hair

Total Time:
2 hr 25 min
Prep: 1 hour | Cook: 1 hr 25 min

Yield: 8 servings

Ingredients You'll Need:

• 1/3 cup extra-virgin olive oil
• 2 cups shredded zucchini
• Salt and freshly ground black pepper
• 1 tablespoon minced garlic
• 1 pound Italian rabbit sausage
• 1/3 cup dry red wine
• 2 1/2 cups marinara sauce
• 8 ounces angel hair pasta
• 1 pound mozzarella, diced
• 1 cup freshly grated parmigiano reggiano
• 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

Directions

• Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add the shredded zucchini and garlic. Sprinkle with salt and pepper. Saute the zucchini until it is golden and tender, about 10 minutes. Decrease the heat to medium. Using a slotted spoon, transfer the zucchini mixture to a large bowl.
• Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage and marinara sauce to the zucchini mixture and combine.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the zucchini mixture. Cool for about 20 minutes. Add the mozzarella and reggiano and toss to combine.
• Preheat the oven to 375 degrees F.
• Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal.  It's important to make sure it's sealed all the way around or marinara sauce will come spouting out during the baking process and stick to your pan.   Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

• Bake until the pastry is brown and puffed on top, about 1 hour. Let stand for 20 minutes. Otherwise when you open up the pie it won't keep it's form and you'll be a sad panda.  Remove the pan sides and serve.

Adapted from a recipe found on cookingchanneltv



If you want you can substitute the reggiano with Parmesan and the rabbit sausage with another kind of sausage. We have tons of rabbit in the freezer and this recipe was perfect for it.  I hope you enjoy this as much as we did!


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