Great for parties: 2 baked pastas

Baked pasta dishes are always a hit with a crowd and the family, and they're simple to prepare.

Preparation time 15 minutes 

Cooking time 45 minutes 

Serves 6

• 350 g (12 oz) rigatoni
• 15 ml (1 tbsp) extra-virgin olive oil
• 500 g (1 lb) bulk hot Italian sausage
• 250 g (1 c) chopped onion
• 4 garlic cloves, minced
• 2 g (1/2 tsp) fennel seeds, crushed
• 1 can (875 g/28 oz) crushed tomatoes
• 1 cinnamon stick
• 50 g (1/2 c) grated Parmesan cheese

1. Preheat the oven to 200°C (400°F) and coat an 27 x 18-centimetre (11 x seven-inch) baking dish with cooking spray.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain the pasta, rinse under cold water and drain again.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally with a wooden spoon to break into smaller pieces, until no longer pink, three to four minutes.
4. Stir in the onion, garlic and fennel seeds and cook until opaque, four to five minutes.
5. Add the tomatoes and cinnamon stick and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the sauce is slightly thickened, 12 to 15 minutes. Remove and discard the cinnamon stick.
6. Spread 125 grams (1/2 cup) of the sausage mixture over the bottom of the baking dish and top with half of the rigatoni. Spread half of the remain­ing sausage mixture over the rigatoni. Repeat with the remaining pasta and sausage mixture. Sprinkle the top with the Parmesan.
7. Bake until the edges of the pasta begin to brown, 18 to 20 minutes. Remove from the oven and let rest for 10 minutes before serving.

Adding diced pepperoni cubes to pasta lends a subtle spicy aroma and satisfying chew. The second secret ingredient — provolone cheese — adds a bit of sharpness.

Preparation time 15 minutes 

Cooking time 45 minutes 

Serves 4

• 225 g (8 oz) ziti
• 250 ml (1 c) part-skim ricotta cheese
• 350 ml (1 1/2 c) shredded mozzarella cheese, divided
• 250 ml (1 c) shredded sharp provolone cheese, divided
• 50 g (2 oz) pepperoni, cut into 0.5 cm (1/4 in) pieces
• 500 ml (2 c)  prepared marinara sauce

1. Preheat the oven to 180°C (350°F). Coat an 20 centimetre (eight inch) square baking pan with cooking spray. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. In a colander, drain the pasta one to two minutes before it is fully cooked so that it is still slightly underdone. Rinse with cold water to stop the cooking, then drain it again.
2. In a medium bowl, whisk together the ricotta, 250 millilitres (one cup) of the mozzarella, 175 millilitres (3/4 cup) of the provolone and the pepperoni.
3. Pour half of the ziti into the baking pan. Top with 250 millilitres (one cup) of the marinara sauce then spread with the ricotta mixture. Top with the remaining ziti. Spread the top of the ziti with the remaining 250 millilitres (one cup) marinara sauce. Sprinkle with the remaining 125 millilitres (1/2 cup) mozzarella and 50 millilitres (1/4 cup) provolone.
4. Bake until the ziti is bubbling and the cheese has completely melted, about 30 minutes. Let stand for 10 minutes before cutting.

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