Baked Penne With Tomatoes, Basil And Sausage Recipe

ingredients

2 tablespoons olive oil
1 cup finely chopped white onion
1 tablespoon mashed fresh garlic
1 pound Italian sausage with fennel or hot spices, casing removed, meat crumbled
1 pound whole wheat penne pasta
1 can (28 ounce size) whole Italian plum tomatoes, chopped with the juice
1/4 cup chopped fresh basil
salt and freshly ground black pepper, to taste
1 cup low-fat ricotta cheese
1 cup grated Parmesan-Reggiano or Parmesan cheese, divided
1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound fresh mozzarella cheese, cut into cubes

directions

Preheat the oven to 400 degrees F. Lightly oil a large baking dish.

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until it's soft, about 7 minutes.

Add the garlic and sausage and cook, stirring, until the sausage is browned, 5 to 7 minutes more. If the sausage has given off a lot of fat, pour it off before you continue.

While the sausage is browning, cook the penne pasta in 6 quarts boiling salt water until it's al dente, about 6 to 9 minutes. Drain the pasta well.

Add the tomatoes with their juice to the sausage and let the mixture simmer, uncovered, until the liquid thickens, about 20 minutes. Add the basil and season with salt and pepper.

In a large bowl, mix the ricotta, 1/2 cup Parmesan and parsley; season with salt and pepper. Toss the pasta into the cheese mixture.

Add sausage mixture and toss again. Add mozzarella and pour everything into prepared dish. Sprinkle with remaining Parmesan cheese and bake, uncovered, about 20 minutes, until top is lightly browned. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

peytonsmimi REVIEW:
April 13, 2007

This was DELICIOUS!!! Agree with the other reviews - would serve 8, at least. YUM!!!!!
Beejgause REVIEW:
September 24, 2006

I tried this recipe looking for something a little different from our weekly menu and I was very surprised over the reaction I got from my family.. they loved it and the leftovers where just as good 2 days later for lunch!! easily serves more than 6! no need to add as much salt as recipe calls for though... I will definitely share this recipe with friends!!
Valerie REVIEW:
November 2, 2005

This was a nice change from the often overly-tomatoey baked pasta recipes. We used Dreamfield's low carb penne pasta instead of whole wheat, and sausage with sun-dried tomatoes and herbs. This recipe would easily serve 8, maybe even 10.