Making a gourmet feast doesn’t need to take hours, and it definitely doesn’t need to happen all in one cooking session. Joey Karvelas is going to walk you through the joys of parcooking: PARtially COOKing foods so you can finish them later. Here, he demonstrates how you can use parcooking to prepare the best baked pasta you’ve ever eaten.

Baked Pasta
Ingredients:
1 pound of dry pasta
Sunday Red Sauce from previous episode
2 sweet Italian sausages
Mozzarella cheese
Ricotta cheese
Pecorino cheese
Salt and pepper
Parsley

Recipe:
Cook pasta for half the listed time
Combine the sauce & pasta in a bowl then add the ricotta, pecorino and mozzarella. Season to taste.
Combine into a dish and cover with a little more Sunday red sauce, sliced Italian sausage, and mozzarella.
Bake for 30 to 45 minutes.
Finish with a light dusting of pecorino.