~rileys~  Chipotle Ditalini Lasagna Recipe

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~Rileys~ " Chipotle Ditalini Lasagna"

Candy Smothers

By
@fortheloveofood33

This dish was inspired by my 8 year old granddaughter Riley. We had planned on some good ole Tuscany style Lasagna yet realized we were out of Lasagna noodles! So Riley started digging through our kitchen cupboard & says to me 'look gram, we have Ditalini!! Ditalini is a small pasta shell sometime used for Macaroni salad, so being this bold cook wanting to go where Noone has gone'Haha' We decided ''Why Not??..Then I thought 'ok' if were going to do something so different here' Lets get real creative & make it Mexican'ish!! So our Mexican lasagna journey began...Enjoy!


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Serves:

4-6

Prep:

30 Min

Cook:

40 Min

Ingredients

1 lb
sweet italian sausage
2 c
ditalini pasta
2 Tbsp
adobo sauce
8 oz
ricotta cheese
8 oz
shredded chedder/jack cheese
1/2 small
onion chopped
5 c
bechamel
1 c
shredded reggiano/parm
3 clove
garlic minced
2 Tbsp
chopped cilantro
1 c
marinara sauce
2
eggs
2 small
chipotles chopped

Directions Step-By-Step

1
Cook the italian sausage till brown' add the garlic' peppers' onion' cilantro'seasonings' salt & pepper to taste' but be careful of the salt use since the cheeses are already.. set aside. any marinara sauce can be used..
2
In skillet make the Bechamel sauce 1st on med heat' then reducing to low' butter 1 cup' flour 1/2 cup' then slowly add milk & stir until slightly thickened. Keep heat on low for next step..Slowly whisk in 2 eggs but not to scramble! this will help keep the sauce formed & a tad thick when baked.. cook the pasta..i dont cook the full 11-12 mins because its going to keep cooking when put into oven..Add the bechamel to ricotta & blend ''set aside.
3
In medium size casserole dish ''glass or aluminum'' doesnt matter. Bake uncovered for the 1st 20 mins or until bubbly & brown' then cover w/foil for remaining time..Remember to save part of the parm for topping.. add 1/2 the Marinara to bottom of dish' 1/2 pasta' 1/2 meat mixture' 1/2 of the cheeses then 1/2 of the bechamel/ricotta sauce' and repeat again...Using the extra shredded parm for top with chopped parsley for presentation.just a tbsp or so''.Bake 40 mins 350 "let stand @ room temp for approx 15 mins before slicing into servings''
4
I serve with a simple green salad w/blue cheese dressing' homemade croutons & warm garlic bread..

About this Recipe

Course/Dish: Pasta