Monday, November 15, 2010

Italian Baked Penne

I just got back from a fun weekend in Winter Park with my friends. We had a great time. We all take turns with meals, and it's fun to sample other people's cooking and recipes. This was made for us and it was really yummy. I kind of stood in and helped in the prep a little, and saw that it wasn't too difficult...and man--it was YUMMY! Thought I'd pass it on. Thanks Chance!

ingredients:
1 pkg. (16 oz) penne rigate pasta noodles
1 pkg. (1 lb) ground mild italian sausage
1 cup frozen chopped onion (I'm sure you could dice some fresh too)
2 garlic cloves, crushed or 1/2 tsp. garlic powder
1 pkg. (8 oz) sliced fresh mushrooms
1/3 tsp. black pepper
1 1/2 tsp. italian seasoning
1 can (14.5 oz) italian style diced tomatoes
2 cans (14.5 oz) crushed tomatoes
2 1/2 cups fresh spinach, roughly chopped (optional)
8 oz. mozzarella cheese, cubed
1 cup grated parmesan cheese, divided

directions:
1. Preheat oven to 425. Bring salted water to boil in large pot. Add penne pasta and cook until al dente (read package cooking instructions). Drain and return to pan.

2. While pasta is cooking, heath large skillet over medium-high heat. Add sausage, pepper, italian season, onion and garlic and saute until sausage is cooked through, breaking up meat, about 10 minutes.
3. Add in diced and crushed tomatoes. Stir to combine with sausage/onion mixture.

4. Combine sausage/onion/tomato mixture with pasta, spinach, mozzarella cheese and 1/3 cup parmesan cheese. Pour into 13x9" baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.

4. Bake 15 minutes or until cheese is melted.

*Serve with a fresh salad. Very yummy! Enjoy!

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