One way to enjoy protein-rich ancient whole grains is in pasta in this baked fusilli. Kamut and Jovial einkorn are ancient forms of non-hybridized wheat. Another ancient grain that finds its way into pasta is quinoa. Experiment with different varieties: Kamut has a mild flavor and texture that’s pretty darned close to regular pasta (making it a good choice for whole-grain pasta newbies). Jovial einkorn is a bit heartier, while quinoa falls somewhere in between. I used fusilli here, but penne or elbow macaroni would work just as well. Because this is made with our veggie-packed marinara sauce, it’s a kid-friendly dish for little ones who are reluctant to eat their veggies.
- 8 ounces whole-grain fusilli (such as Kamut, Jovial einkorn, or quinoa)
- 4 ounces chicken Italian sausage (hot or mild, you choose)
- 1-1/2 cups Kelly’s “Sneaky” Veggie-Laden Marinara Sauce
- 3/4 cup shredded mozzarella cheese
- 1/3 cup part-skim ricotta cheese
- 1/4 cup plus 2 tablespoons shredded pecorino Romano cheese, divided
Preheat oven to 400 degrees F.
Cook pasta in boiling salted water according to package directions. Drain, and return to the pot you used to cook it.
While the pasta cooks, remove the sausage from its casing and cook in a skillet over medium heat for 5 minutes or until browned. Use a spoon to break it up.
Add sausage, sauce, mozzarella, ricotta and 1/4 cup pecorino to hot cooked pasta, stirring to combine. Spoon mixture into a greased 1-1/2-quart baking dish (a deep-dish pie dish is ideal for this). Sprinkle with remaining 2 tablespoons pecorino. Bake at 400 F for 15 minutes or until heated through.