Make-ahead Baked Pasta
15 (about 3 Lbs) Plum Tomatoes
2 Heads Garlic
¼ Cup Extra-virgin Olive Oil
¼ Tsp Each Salt & Pepper
8 Oz Mild Or Hot Italian Sausages
4 Cups (1 Lb) Fusilli Pasta
2 Cups Shredded Mozzarella Cheese
1/3 Cup Fresh Bread Crumbs
¼ Cup Minced Fresh Parsley
¼ Cup Grated Parmesan Cheese
Core & Cut Tomatoes Into 6 Wedges Each. Separate Garlic Heads Into Cloves & Peel. Place Tomatoes & Garlic In Large Roasting Pan; Toss With 2 Tablespoons Of The Oil, Salt & Pepper. Roast In 400°f Oven Until Tomatoes Are Slightly Wrinkled & Garlic Is Softened, About 50 Minutes.
Meanwhile, Prick Sausages With Fork; Place In Separate Pan. Roast In 400°f Oven, Turning Occasionally, Until Slightly Browned & No Longer Pink Inside, About 30 Minutes. Let Cool; Slice Thinly.
In Large Pot Of Boiling Salted Water, Cook Pasta Until Tender But Firm, About 8 Minutes. Reserving ¾ Cup Of The Cooking Liquid, Drain Pasta & Return To Pot.
Add Tomatoes, Garlic, Sausage, Reserved Cooking Liquid, Remaining Oil, Half Of The Mozzarella Cheese, The Bread Crumbs & Parsley; Toss To Combine.
Spoon Into 13- X 9-inch Glass Baking Dish. Sprinkle With Remaining Mozzarella Cheese & Parmesan Cheese. Cover Loosely With Foil; Bake In 375°f Oven For 15 Minutes. Uncover & Bake Until Cheese Is Crusty & Hot, About 15 Minutes.
Freeze-ahead: If Desired, Divide Pasta Into Smaller Containers To Make Individual Or One-meal Servings.
After Sprinkling With Cheese, Let Unbaked Casserole Cool For 30 Minutes.
Refrigerate Until Cold.
Cover & Overwrap With Heavy-duty Foil & Freeze For Up To 1 Month.
Thaw In Refrigerator. Bake As Directed, Adding 10 Minutes To Covered Baking Time.
Makes 8 Servings.