Penne & Sausage Casseroles Recipe | Taste of Home

By Sophialuc

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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

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.