Penne Salami Bake
Quick Cooking
"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
- 2 cups uncooked penne pasta
- 1 small onion, diced
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 2 cups canned diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/3 pound salami, cubed
- 10 pitted ripe olives, halved
- Salt and pepper
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
Directions:
Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion and garlic in oil until tender; stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Top with remaining pasta and cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 4-6 servings.