Penne & Sausage Casseroles |
|
 |
Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
This hearty casserole has been a consistent hit. It feeds a lot of people and comes together relatively quickly. Ingredients:
1-1/2 pounds uncooked penne pasta |
1 pound johnsonville® mild ground italian sausage |
1 pound sliced fresh mushrooms |
1 large onion, chopped |
3 tablespoons olive oil |
6 garlic cloves, minced |
1 tablespoon dried oregano |
1-1/2 cups dry red wine or beef broth, divided |
2 cans (14-1/2 ounces each) stewed tomatoes, cut up |
1 can (15 ounces) tomato sauce |
1 cup beef broth |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
4 cups (16 ounces) shredded fontina cheese |
minced fresh parsley, optional |
Directions:
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.
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.
3. Drain pasta. Spread 1/2 cup sauce in each of two greased 13-in. x 9-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.
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. Yield: 2 casseroles (8 servings each).
|
|