Notes: I pinned the French and Spanish translation of this recipe in my first comment.
CHEESY PENNE ITALIAN SAUSAGE CASSEROLE
FOR THE PASTA:
3/4 Box of Barilla Whole Grain Penne
1 1/2 Tbsp. Salted Butter
1 Tsp. Salt
FOR THE TOMATO SAUCE:
1 lb Sweet Italian Sausages (remove casing)
1 large Red Bell Pepper, diced
1/2 Large Green Bell Pepper, diced
1 medium onion, diced
1 Celery Stalk, diced
1 Jar (15 Oz.) Organic Tomato Sauce
1 (14.5 ounces) Can Organic Diced Roasted Tomatoes
1 Tsp. Organic Ground Cloves
2 Tbsp. Organic Italian Seasoning
1 Tsp. Salt
1 Tsp. Black Pepper
2 Oz. Organic Tomato Paste
8 Full Tbsp. Fresh Organic Parsley, Chopped ( 5 Tbsp. For the Mixture + 3 Tbsp. For the Top)
7 Organic Basil Leaves, Chopped
6 Large Organic Garlic Clove ( Crush at Step 9)
2 1/2 Cups Mozzarella Cheese, shredded ( 1 3/4 Cups for the Mixture + 3/4 Cup for the Top)
1/2 Cup Parmesan Cheese, Grated (For The Top)
DIRECTIONS:
1. Cook penne pasta with salt and butter in 7 cups boiling water for 8-10 minutes, until your pasta are tender. Drain water and place a lid on your pasta to keep them warm, and set aside.
2. Dice red bell pepper, green bell pepper, onions, celery and set aside in a bowl.
3. Chop Italian parley ( 5 tbsp + 3 tbsp), basil, and set aside in 3 separate small bowls.
4. Shred 2 1/2 cups mozzarella cheese (1 1/2 for the pasta with sauce and 3/4 cup for the top). Grate 1/2 cup of Parmesan cheese Set aside in separate bowls.
5. Remove casing of Sweet Italian Sausages with a scissor and make morsels with your hands.
6. In a large deep saucepan at medium heat, cook morsels of sausages thoroughly, then add the onions, red and green bell peppers and celery. Cook until everything is tender.
7. Add to the same saucepan, the tomato sauce, organic diced roasted tomato, tomato paste, Italian seasoning, ground cloves, basil, 5 tbsp. parsley, salt, and black pepper. Gently stir the sauce and cook for 10 minutes and remove from heat.
8. Preheat the oven at 375 degree F (190 degree C).
9. Add your penne pasta to the sauce and stir gently. Then add 1 3/4 cup of shredded mozzarella cheese and crush fresh garlic cloves into your pasta and sauce and gently stir. Make sure you spread the cheese and garlic everywhere.
10. Transfer all into a deep baking dish, lay everything evenly. In a separate bowl, mix with your hands 3 tbsp. chopped parsley with 3/4 cup grated mozzarella cheese and 1/2 cup grated Parmesan, and spread all over the top of your cheesy penne pasta sauce.
11. Bake uncovered for 35 minutes, until bubbly. Enjoy!