Sausage and vegetables in a rich tomato sauce with pasta and 3 cheeses. This is what pasta should taste like and is a great way to get vegetables into picky eaters. Husband and kid approved.
Italian Sausage and Penne Casserole
1 lb. Italian sausage, bulk or remove casings
1 cup yellow onion, chopped
1 tablespoon olive oil
1 cup carrots, diced small
I cup mushrooms, sliced
I medium zucchini, peeled and diced
1 28 oz. can diced tomatoes
1 6 oz. can tomato paste
1 ½ teaspoons each of dried oregano, basil, and parsley
½ teaspoon red pepper flakes
2 teaspoons minced garlic
Salt and Pepper to taste
16 oz. box of Penne pasta, cooked per package directions
8 oz. each of shredded Mozzarella, Provolone, and Parmesan cheese mixed together
In a large deep skillet or Dutch oven with a lid brown meat with onion and olive oil until no longer pink. Add all of the other ingredients except pasta. Stir until well combined and reduce heat to simmer. Cover and cook about thirty minutes until vegetables are tender.
Cook and drain pasta. Check sauce and adjust seasoning if desired. Add pasta to sauce and stir until well coated. Place half of the pasta mixture in casserole dish. Sprinkle half of the cheese over pasta. Repeat.
Bake in 350* oven until cheese is nicely browned and casserole is bubbly.
For a saucier casserole reduce the pasta to 12 oz.