2 14-ounce cans diced tomatoes or plum tomatoes (chopped) (User comment- used crushed tomatoes)
1/4 cup dry red or white wine
1/2 tsp. salt, divided
Freshly ground pepper to taste
12 ounces whole-wheat rigatoni , mostaccioli, or penne
1/2 cup part-skim ricotta cheese
3/4 cup fresh breadcrumbs, preferably whole wheat (see tip) (user comment- skip)
1/4 cup freshly grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F. Coat a 3 quart shallow baking dish with cooking spray. Put a large pot of water on to boil. Crumble sausage into a large nonstick skillet(discard casing) and cook over medium heat, stirring, until browned and cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain.
Wipe out the pan and add oil; heat over medium-high heat Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and rosemary; cook, stirring, until the mushrooms begin to give off liquid, about 3 minutes. Stir in tomatoes (and their juices), wine, and the cooked sausage. Bring to a simmer and cook, uncovered, for 5 minutes. (The sauce will be quite thin. Season with 1/4 tsp. salt and pepper.
Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain. Add the pasta to the sauce; toss to coat. Spread half in the prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with foil. Bake for 20 minutes. Combine breadcrumbs and Parmesan in a small bowl. Season with the remaining 1/4 tsp. salt and pepper. Sprinkle the breadcrumb mixture over the pasta and continue to bake, uncovered, until the top is golden, about 10 minutes more.
Tip- To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
Serving
Suggestions
Per serving- 392 calories; 12 g fat (4 g sat, 4 g mono); 24 mg chol.; 53 g carbohydrate; 19 g protein; 7 g fiber; 446 mg sodium, 266 mg potassium
Originally Submitted
10/28/2009
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