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Penne Salami Bake Recipe

Penne Salami Bake Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:4-6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.