1/2# mushrooms, sliced (Katie can eliminate these)
2 garlic cloves, minced
4 cups favorite marinara sauce
1 - 12oz jar roasted red peppers, rinsed, drained and chopped
1 cup heavy cream
1 pound penne pasta
1 cup freshly grated parm cheese
1 cup freshly grated asiago cheese
1 half 6 ounce bag arugula (spinach) leaves
salt and pepper
In a large deep casserole or pot, heat the oil over med high heat. Cook the sausage, breaking up the meat with spoon, for about 5 minutes, or until no longer pink. Drain off fat. Add the mushrooms and saute for 4 minutes. Add the garlic and saute for 1 minute. Add the marinara sauce and red peppers,reduce the heat to medium and simmer for 5 minutes, or until the sauce begins to thicken. Add the cream, season with salt and pepper and stir to combine. Cook for 3-5 minutes, or until the sauce begins to thicken. Taste and adjust seasonings.
Pasta - Oil or grease a 9x13 baking dish. Bring large pot of water to boil. Salt water. Add pasta and cook over high heat to 10 to 11 minutes or until al dente. Drain well. In a medium bowl, stir together the cheeses. Combine the pasta with the sauce in the pot. Add 1 cup of the blended cheeses and the arugula (spinach) leaves, mixing well to combine. Spoon the mixture into the prepared dish.
You can make this a day ahead of time and refrigerate, covered. Take out about 30-45 minutes prior to cooking. Sprinkle remaining 1 cup of blended cheeses over top. Bake at 375 degrees uncovered for about 30 minutes or until sauce begins to bubble and cheese is browned.
Great for a large crowd. Serve with tossed salad and garlic bread.
0 Out of 5 from
You can add this Baked Penne Pasta with sausage recipe to your own private DesktopCookbook.