Penne & Sausage Casseroles
Recipe information
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Cooking:
50 min.
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Servings per container:
2
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Source:

Ingredients for - Penne & Sausage Casseroles

1. 1-1/2 pounds uncooked penne pasta -
2. 1 pound bulk Italian sausage -
3. 1 pound sliced fresh mushrooms -
4. 1 large onion, chopped -
5. 3 tablespoons olive oil -
6. 6 garlic cloves, minced -
7. 1 tablespoon dried oregano -
8. 1-1/2 cups dry red wine or beef broth, divided -
9. 2 cans (14-1/2 ounces each) stewed tomatoes, cut up -
10. 1 can (15 ounces) tomato sauce -
11. 1 cup beef broth -
12. 4 cups shredded part-skim mozzarella cheese -
13. 4 cups shredded fontina cheese -
14. Minced fresh parsley, optional -

How to cook deliciously - Penne & Sausage Casseroles

1. Stage

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.

2. Stage

In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stage

Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers.

4. Stage

Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.