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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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