Baked Anelletti with Sausage and Peas in Individual Cocottes


Baked Anelletti with Sausage and Peas in Individual Cocottes

Servings 8
Prep Time 20 minutes
Cook Time 50 minutes


  • 1 bag of anelletti pasta
  • 1 small onion, finely chopped
  • 1 lb of ground pork (or half pork half ground beef combo)
  • 2 cups peas, frozen
  • 1 cup Pecorino Romano cheese, grated
  • 1.5 cups mozzarella cheese, grated
  • 1 can of crushed San Marzano tomatoes
  • 2 tablespoons of tomato paste
  • 3 tablespoons olive oil, extra virgin
  • Crushed red pepper, to taste
  • Freshly ground black pepper and salt, to taste


  • 1. Preheat the oven to 350°F. Grease your cocottes with extra virgin olive oil.
  • 2. Heat extra virgin olive oil in a sauté pan over medium-high heat. Add chopped onion and cook until lightly golden and fragrant.
  • 3. Stir in ground sausage and cook until browned.
    Add tomato sauce, tomato paste, and peas.
    Season with salt, pepper, and crushed red pepper as well as Pecorino Romano. Stir well to combine.
  • 4. Reduce the heat, and cook for about 30 minutes.
  • 5. Bring a large pot of salted water to a boil and add the pasta. Drain it 4 minutes before the time indicated on the package instructions so it’s less than al dente. Mix well with the sausage sauce. Add more grated cheese and stir well to combine.
  • 6. Transfer the mixture into the cocottes and level it with a spatula or a spoon, topping each with additional mozzarella.
  • 7. Bake for 20 minutes or until all cheese is melted.
  • 8. Remove from the oven and let it cool for at least 5 minutes before serving. Serve and enjoy.
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