Maggi Pazzta Cheesy Tomato Twist Pasta Recipe

Maggi Pazzta Cheesy Tomato Twist Pasta Recipe


  • 3 cups Maggi Pazzta Cheesy Tomato Twist Pasta (about 12 ounces)
  • 1 can (28 ounces) whole plum tomatoes
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 can i.e. 15 ounces cannellini beans, rinsed and drained
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup minced fresh parsley, divided
  • 2 cups shredded fontina or provolone cheese


  • Preheat oven to 350°. Cook Maggi Pazzta Cheesy Tomato according to package directions for; drain.
  • In the meantime drain tomatoes, reserving juices, coarsely chop tomatoes. In a 6-qt. stockpot cook and crumble sausage with carrot, celery, onion  and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, chopped tomatoes, seasonings and reserved juices, bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  • Stirring in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased baking dish, sprinkle with fontina cheese and remaining Parmesan cheese.
  • Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley.

Freeze option:

Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as instructed, increase the time as necessary to heat through and for a thermometer inserted to read 165°.

Nutrition Facts

1 serving: 440 calories, 66mg cholesterol, 1029mg sodium, 23g fat (10g saturated fat), 37g carbohydrate (5g sugars, 6g fiber), 22g protein.

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