~rileys~ " chipotle ditalini lasagna"

Name: ~Rileys~ " Chipotle Ditalini Lasagna"
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: 1 pound(s) sweet italian sausage; 2 cup(s) ditalini pasta; 2 tablespoon(s) adobo sauce; 8 ounce(s) ricotta cheese; 8 ounce(s) shredded chedder/jack cheese; 1/2 small onion chopped; 5 cup(s) bechamel; 1 cup(s) shredded reggiano/parm; 3 clove(s) garlic minced; 2 tablespoon(s) chopped cilantro; 1 cup(s) marinara sauce; 2 - eggs; 2 small chipotles chopped

(1 RATING)

26 Pinches

Candy Smothers

Cottonwood, CA

Updated on Jan 8, 2012

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!

Rate

No Image

prep time 30 Min

cook time 40 Min

method ---

yield 4-6 serving(s)

Ingredients

1 pound sweet italian sausage
2 cups ditalini pasta
2 tablespoons adobo sauce
8 ounces ricotta cheese
8 ounces shredded chedder/jack cheese
1/2 small onion chopped
5 cups bechamel
1 cup shredded reggiano/parm
3 cloves garlic minced
2 tablespoons chopped cilantro
1 cup marinara sauce
2 - eggs
2 small chipotles chopped

How To Make ~rileys~ " chipotle ditalini lasagna"

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..

Step 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.
Step 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''
Step 4

I serve with a simple green salad w/blue cheese dressing' homemade croutons & warm garlic bread..
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes