PENNE & SAUSAGE CASSEROLE

By sarey

Ingredients

• 1-1/2 LBS UNCOOKED PENNE PASTA
• 1 # BULK ITALIAN SAUSAGE
• 1 # SLICED SHROOMS
• 1 LG ONION-CHOPPED
• 3 T OLIVE OIL
• 6 GARLIC CLOVES-MINCED
• 1 T OREGANO
• 1-1/2 C DRY RED WINE
• 2 CANS (14.5 OZ EA) STEWED TOMATOES--CUT UP
• 1 CAN (15 OZ) TOMATO SAUCE
• 1 C BEEF BROTH
• 4 C SHREDDED MOZARELLA (ABOUT 1#)
• 4 C SHREDDED FONTINA CHEESE
• MINCED FRESH PARSLEY--OPTIONAL--GARNISH

Preparation

Step 1

COOK PASTA ACCORDING TO PACKAGE
IN A DUTCH OVEN, COOK SAUSAGE; DRAIN AND SET ASIDE. REMOVE. SAUTE SHROOMS, AND ONION IN OIL UNTIL TENDER. ADD GARLIC AND OREGANO; COOK 1 MINUTE LONGER. STIR IN 1 C WINE. BRING TO A BOIL;COOK UNTIL LIQUID IS REDUCED BY HALF. STIR IN THE TOMATOES, TOMATO SAUCE, BROTH, SAUSAGE AND REMAINING WINE. BRING TO A BOIL. REDUCE HEAT;COVER AND SIMMER FOR 15 MINUTES

DRAIN PASTA. SPREAD 1/2 C SAUCE IN EACH OF 2 GREASED 9X13 BAKING DISHES. DIVIDE HALF OF THE PASTA BETWEEN THE DISHES;TOP EACH WITH 2-1/2 C SAUCE AND 1 C OF EACH OF THE CHEESES--REPEAT THE LAYERS

COVER AND BAKE AT 350 FOR 25 MINUTES. UNCOVER;BAKE 5-10 MINUTES LONGER.