Penne & Sausage Casseroles
TOTAL TIME: Prep: 50 min. Bake: 30 min.
YIELD: 2 casseroles (8 servings each).
Cheese, sausage and mushrooms make this casserole a consistent hit. It comes together quickly and feeds a crowd, too. —John Venturino, Concord, California
Ingredients
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1-1/2 pounds uncooked penne pasta
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1 pound bulk Italian sausage
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1 pound sliced fresh mushrooms
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1 large onion, chopped
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3 tablespoons olive oil
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6 garlic cloves, minced
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1 tablespoon dried oregano
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1-1/2 cups dry red wine or beef broth, divided
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2 cans (14-1/2 ounces each) stewed tomatoes, cut up
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1 can (15 ounces) tomato sauce
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1 cup beef broth
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4 cups shredded part-skim mozzarella cheese
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4 cups shredded fontina cheese
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Minced fresh parsley, optional
Directions
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1.
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1-1/4 cups: 460 calories, 21g fat (10g saturated fat), 59mg cholesterol, 756mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 24g protein.
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