Penne & Sausage Casseroles Recipe | Taste of Home
By Sophialuc

Ingredients
- 1-1/2 pounds uncooked penne pasta
- 1 pound bulk Italian sausage
- 1 pound sliced fresh mushrooms
- 1 large onion, chopped
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1-1/2 cups dry red wine or beef broth, divided
- 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 4 cups (16 ounces) shredded fontina cheese
- Minced fresh parsley, optional
Details
Adapted from tasteofhome.com
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, in a Dutch
oven, cook sausage over medium heat until no longer pink; drain and
set aside.
In the same Dutch oven, saute mushrooms and onion in oil until
tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup
wine. Bring to a boil; cook until liquid is reduced by half. Stir in
the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring
to a boil. Reduce heat; cover and simmer for 15 minutes.
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