Penne Salami Bake Recipe

Penne Salami Bake Recipe photo by Taste of Home

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"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."

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Penne Salami Bake Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4-6 Servings

20 15 35

Ingredients

2 cups uncooked penne pasta
1 small onion, diced
3 tablespoons olive oil
1 garlic clove, minced
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 part-skim 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 in oil until tender. Add garlic; cook 1 minute longer. 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. Layer with remaining pasta and cheese.
Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.

Originally published as Penne Salami Bake in Quick Cooking January/February 2004, p41