Baked Penne with Italian Sausage1 (12 ounce) package dry penne pasta1 pound mild Italian sausage 1 cup chopped onion 1/2 cup white wine 2 teaspoons olive oil 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes with garlic 1 (6 ounce) can tomato paste 2 cups shredded mozzarella cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
To Freeze: To Reheat: From defrost, bake in preheated oven (350 degrees) for 20 minutes, or until cheese is melted. From Frozen, cover with foil for 45 minutes, remove foil to to brown cheese for last 15 minutes or until heated through. |