Penne and Sausage Casserole- Amy

Yields 2 casseroles

1 ½ lb. uncooked penne pasta

1 lb. Italian sausage

1 lb. mushrooms

1 large onion, chopped

3 tbsp. olive oil

6 garlic cloves (minced)

1 tbsp. oregano

1 ½ cup red wine, or beef broth divided

2 can (14 oz.) stewed tomatoes

1 can (15 oz.)tomato sauce

1 cup beef broth

4 cups shredded mozzarella

4 cups (14oz) fontina cheese

Cook pasta. Meanwhile sauté mushrooms and onion in oil until tender Add garlic and oregano, cook one minute longer. Stir in wine.  Bring to a boil until liquid is reduced by half. Stir in tomatoes and tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Drain pasta. Spread ½ cup sauce into 2 greased 13x 9pan. Divide half of pasta between the two dishes. Top each dish with 2 ½ cups sauce and one cup of each of the cheeses. Repeat layers.
Cover and bake at 350 for 25 minutes. Uncover, bake 5 minutes longer or until  bubble and cheese is melted.