Behind the Recipes
Penne and Sausage Casserole by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
2 Italian sausage links
1 tsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, very finely chopped
8 oz. mushrooms, sliced
1 tsp. dried thyme
2 14-oz. cans diced tomatoes
1/4 cup chicken stock
12 oz. whole-wheat penne
1/2 cup part-skim ricotta cheese
3/4 cup fresh whole wheat bread crumbs
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
PREPARATION:
1. Preheat oven to 400 degrees F. Coat a large casserole dish with cooking spray. Put a large pot of water on to boil.
2. Slice the sausage, then place in a large nonstick skillet and cook over medium heat, stirring until browned, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain.
3. Add the oil to the pan over medium-high heat. Add onion and cook until softened. Add garlic and cook for about 1 minute. Add the mushrooms and thyme, then cook until the mushrooms begin to sweat, about 3 minutes. Stir in tomatoes, chicken broth and the cooked sausage. Bring to a simmer and cook for 5 minutes. Season with salt and pepper to taste.
4. Meanwhile, cook pasta until al dente, 8 to 10 minutes or according to package directions.
5. Add the drained pasta to the sauce and toss together. Pour into a large casserole dish, then dot with spoonfuls of ricotta, Parmesan and breadcrumbs. Cover with foil and bake for 20 minutes or until the top is golden brown.
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