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Penne and Sausage Casserole

Source of Recipe

Pam Berger at Dumont High School


Recipe Introduction

Pam would organize a luncheon for the senior citizens every year in town and I volunteered to make a dish for her. She suggested and gave me this recipe to make. I made more than enough so that we could have it as well. Good reviews from the family!

List of Ingredients

This makes two casseroles!!

1 1l2 lbs. uncooked penne pasta
1 lb. bulk italian sausage (but you can do 1/2 sausage and 1/2 ground beef)
1 lb. sliced fresh mushrooms (don't need to use that much)
1 large onion, chopped
3 tbsp olive oil
6 garlic cloves minced
1 tbsp dried oregano
1 1/2 cups dry red wine or beef broth
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) tomato sauce
1 cup beef broth
4 cups (16 oz) mozzarella cheese
4 cups (16 oz) shredded fontina cheese
minced fresh parsley, optional




Recipe

Cook pasta. Set aside.
Cook sausage over medium heat until no longer pink, drain and set aside.

In the same dutch oven or deep saucepan saute mushrooms and onion in oil until tender. Add garlic and oregano, cook 1 minute more. Stir in 1 cup of 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.

Drain pasta. Spread 1/2 cup sauce in each of two greased 13 x 9 pan. Divide half of the pasta between the dishes, top each with 2 1/2 cups sauce and 1 cup each of the cheese. Repeat layers.

Cover and bake at 350 for 25 minutes. Uncover and bake for 5 to 10 minutes longer or until bubbly and cheese is melted.