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Italian Sausage And Pasta Bake

pasta, cheese, italian

1 1/2 pounds mild or hot Italian sausage
olive oil; optional
2 onions; coarsely chopped
3 cloves garlic; minced
1 large sweet red pepper; coarsely chopped
1 jar or can (28 oz) meatless pasta sauce
1 can (7-1/2 oz) tomato sauce
1 teaspoon (each) dried basil; oregano and fennel seeds
5 cups penne pasta; 1 pound
1 package (10 oz) fresh spinach; coarsely chopped
3 cups shredded Provolone or Mozzarella; 10 ounces
1 cup grated Asiago or Parmesan

A green salad is all you need to accompany this hearty casserole. Cut sausage into 1/2-inch chunks. In large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to bowl. Pour off any fat from pan Add onions, garlic and red pepper; cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout. Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add spinach; cook for 1 minute Drain well and return to pot Add sausage mixture and provolone cheese; stir to combine well. Transfer to 2 greased 8-inch (8-cup) square baking dishes or one 13- x 9-inch (12-cup) dish. Sprinkle with Asiago cheese. Cover dish with greased foil, greased side down. To make ahead: Refrigerate for up to 1 day. Or overwrap with heavy-duty foil and - Freeze for up to 1 month; thaw in refrigerator for 36 hours. To serve: Bake, covered with foil, in 375°F oven for 30 minutes, or for 1 hour if from refrigerator, or until hot throughout.

Contributor: Canadian Living Magazine - November, 1998

Yield: 8 servings

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