Italian Sausage Bake



Published:

Recipe from longtime Eagle River resident Joan Delaquito.

 

12 ounces penne pasta (about 4 cups)

1 pound Italian sausage (Alaska Sausage Co.’s Raw Italian Sausage with Beef works best)

1 cup chopped onions

2 teaspoons olive oil

1 can (15 ounces) Italian style tomato sauce

1 can (14.5 ounces) ready diced tomatoes with garlic

1 can (6 ounces) tomato paste

2 cups shredded mozzarella cheese

 

Cook pasta according to directions. Drain. In a large skillet over medium high heat, cook sausage and onion in the oil for five minutes. Drain.

Stir in tomato sauce, undrained tomatoes, tomato paste and ½ cup water (or chicken broth or wine). Cook, stirring occasionally for 10 minutes.

Combine pasta and sauce in a 13-by-9-inch baking dish. Sprinkle with cheese and bake in oven at 350 degrees for 20 minutes.

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