1 12oz. jar roasted red peppers, rinsed, drained, and chopped
1 cup heavy cream
1 lb penne pasta
1 cup freshly grated parmesan cheese
1 cup freshly grated asiago cheese
1 half 6 oz. bag arugula leaves
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.
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