~My Reason For Our Blog~
"You will have significant experiences. I hope that you will write them down and keep record of them, that you will read them from time to time and refresh your memory of those meaningful and significant things. Some may be funny. Some may be significant only to you. Some of them may be sacred and quietly beautiful. Some may build one upon another until they represent a lifetime of special experiences." — Gordon B. Hinckley

Wednesday, October 20, 2010

Italian Baked Penne

Italian Baked Penne
1 package (16oz) penne rigate
1 package (1lb) ground mild Italian sausage
1 c. chopped onion
2 garlic cloves, crushed, or 1/2 garlic powder
1 package {8 oz} sliced fresh white mushrooms
1/4 t ground black pepper
1/2 t. Italian seasoning
1 can {14.5 oz} Italian style diced tomatoes
2 cans {14.5 oz} crushed tomatoes
3 c. fresh spinach, roughly chopped {optional}
8 oz. mozzarella cheese, grated
1 c. grated Parmesan cheese, divided

Preheat oven to 425 degrees
Bring water to boil in large pot of salted water.
Add penne pasta and cook until al dente, about
8 minutes. Drain and return to pan.
While pasta is cooking, heat large skillet over
medium-high heat. Add sausage, onion and garlic
and saute, until sausage is cooked through,
breaking up meat with back of spoon, about 10 minutes.
Add mushrooms and saute 3 minutes. Add pepper,
Italian seasoning and tomatoes to pan.
Simmer, stirring occasionally, about 8 minutes.
Combine sausage mixture to pasta, spinach, mozzarella
cheese and 1/3 cup Parmesan cheese.
Pour into 13 X 9 inch glass baking dish. Sprinkle
remaining 2/3 cup Parmesan cheese over.
Bake 15 minutes or until cheese is melted
and sauce is bubbling.

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