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Penne Salami Bake

 Penne Salami Bake
"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."
4-6 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Penne Salami Bake (continued)

Directions (continued)

  • cheese is melted. Yield: 4-6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.