Penne Salami Bake Recipe

By traciesparks

This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."

Ingredients

• 2 cups uncooked penne pasta
• 1 small onion, diced
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups canned diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/3 pound salami, cubed
• 10 pitted ripe olives, halved
• Salt and pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese

Preparation

Step 1

Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes.

Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese.

Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.


Penne Salami Bake published in Quick Cooking January/February 2004, p41