Pasta & Greek Sausage in Parchment Paper

Pasta & Greek Sausage Baked in Parchment
Patricia Vasos
  • Pasta & Greek Sausage Baked in Parchment
  • Description
    A mouth-watering dish with Greek sausage baked in the oven with Rigatoni pasta, cherry tomatoes, peppers, garlic, oregano and a variety of Greek cheeses.

Preparation time: 25 minutes'
Cooking Time: 40 minutes'
Total Time: 65 minutes'

Main ingredients

Cooking Method



6 Servings

rigatoni pasta 1 box(1 lb. /454gr)
greek sausage(loukaniko) 2 lbs. cut in 1 inch pieces
kasseri cheese,cut in large cubes 1 lb.
graviera cheese(or parmesan),shredded 1 cup
cherry tomatoes,cut in half ¾ lb.
green bell pepper 1
orange bell pepper 1
yellow bell pepper 1
greek extra virgin olive oil ½ cup
garlic cloves,chopped 3
greek oregano,dried 2 tablespoons
fine bread crumbs 1 tablespoon
salt and pepper to taste
parchment paper for use
How to cook

  • Fill a pot with water.  Add 1 teaspoon salt and bring to a boil.
  • In a large sauté pan, on medium heat, add ¼ cup of Greek extra virgin olive and sausage. Sautee for 8 minutes.  Add all the peppers, 1 tablespoon oregano, ½ teaspoon salt and sauté for 5 minutes (medium heat).
  • While the peppers sauté, add the rigatoni pasta in the boiling water for 5 minutes.
  • Cut 2 long pieces of parchment paper (longer enough to fit in your oval casserole pot.  Lay one piece horizontally and the other vertically one on top of the other making sure there long enough so the food can be completely covered.
  • Sprinkle on the parchment paper the bread crumbs.
  • With a perforated spoon, transfer the pasta from the water into the casserole pot. Drizzle ¼ cup of the Greek extra virgin olive oil over the pasta. 
  • Add on the top the sausage and pepper mixture and garlic.
  • Then add the cherry tomatoes.  Sprinkle the remaining oregano and black pepper.
  • Top off with the Kasseri and Graviera cheese.  Wrap well with the parchment paper. Cover with the casserole lid and place in a 350 degree F (175C) convection oven for 40 minutes.  Serve hot. 

Rate this recipe
Score: 0 | Votes: 63