Baked Penne with Tomatoes, Mozzarella & Sausage
Posted on November 15, 2012 by Webdev
- 1 teaspoon unsalted butter
- 2 Tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3/4 lb. gf Italian sausage, bulk or removed from its casing
- 1/4 cup dry red wine
- 1 35 oz. can of whole plum tomatoes, juices reserved
- 2 Tablespoons fresh oregano, chopped
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano Reggiano cheese
- Pinch of nutmeg
- 1/3 cup Italian parsley, chopped
- 1 lb. gf penne
- 1/2 lb. fresh mozzarella
- Salt and freshly ground black pepper
Preheat the oven to 425°F. Lightly grease a large shallow baking dish with unsalted butter.
Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain.
In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 5 minutes. Add the garlic and sausage and sauté until sausage is browned. Season with salt and freshly ground black pepper. If there is a lot of fat in the pan from the sausage, remove most of it, but leave a little to add flavor to the sauce. Add the red wine to the pan and bring to a boil; boil until nearly all of the wine has evaporated. Add the tomatoes and their juices and cook, uncovered, at a simmer, for about 10 minutes. Add the oregano and adjust seasonings to taste with salt and freshly ground black pepper.
In a large mixing bowl, combine the ricotta and half the Parmigiano Reggiano cheese, the nutmeg and parsley. Season to taste with salt and freshly ground black pepper.
In a large bowl, toss the pasta with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour mixture into the prepared baking dish and sprinkle with remaining Parmigiano Reggiano cheese. Bake uncovered until lightly browned on top and bubbling, about 20 minutes. Serve.
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