Italian Festival Bake
Source of Recipe
Add a little heat to your Italian festival with a pinch of dried hot peppers to a traditional Italian sausage-tomato sauce. Serve with a tossed garden salad and Italian bread.
List of Ingredients
1 pound Italian sausage, mild or hot
1 cup chopped onion
1/3 cup dry red wine
1/4 tsp. (or more to taste) dried crushed red pepper
1 28-ounce can chunky crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1/2 pound dried pasta such as rotini or penne
nonstick cooking spray
1 cup mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
Cook pasta as package directs. Preheat oven to 350°F. Squeeze sausage out of the casings into a large skillet. Over medium-high heat, cook sausage and onion. Break up sausage into medium chunks. Cook until sausage is no longer pink and onion is tender, about 6 minutes. Drain pan drippings. Stir in wine and crushed pepper. Simmer for 3-4 minutes. Stir in tomatoes and herbs. Cover and simmer for 5 minutes. Stir together the sausage/tomato mixture and drained pasta. Spray a 9 x 13 inch baking dish with cooking spray. Pour the mixture into the dish and sprinkle mozzarella evenly over top. Sprinkle Parmesan on top of mozzarella. Cover with aluminum foil. Bake 25-30 minutes, removing foil for last 10-15 min. Let cool 5 min. before serving.