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 cheeseCook 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.