"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."
Penne Salami Bake
Penne Salami Bake
Prep Time
20 min
Cook Time
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 shredded part-skim mozzarella cheese
- 1 cup 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.
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