Ingredients: |
Ingredients: 1 (16-OUNCE) PACKAGE PENNE PASTA
1 LB SWEET ITALIAN SAUSAGE OR
1 LB COUNTRY SAUSAGE
1 TABLESPOON BUTTER
1 TABLESPOON OLIVE OIL
1 MEDIUM ONION, FINELY CHOPPED
1 MEDIUM CARROT FINELY CHOPPED
1 1/2 TEASPOONS DRIED OREGANO
1 TEASPOON SALT
1/2 TEASPOON PEPPER
1 SMALL ZUCCHINI, HALVED LENGTHWISE AND SLICED
1 CUP FRESH MUSHROOMS, CHOPPED
6 CLOVES GARLIC, MINCED
1 (15-OUNCE) CAN TOMATO SAUCE
1 (14-OUNCE) JAR PASTA SAUCE WITH MEAT FLAVORING
2 CUPS SHREDDED MOZZARELLA CHEESE
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Directions: |
Directions:1. PREHEAT OVEN TO 350 DEGREES.
2. SPRAY BAKING DISH WITH NON-STICK GREASE.
3. COOK THE PASTA ACCORDING TO PACKAGE DIRECTIONS.
4. DRAIN THE PASTA AND POUR IT INTO THE PREPARED BAKING DISH.
5. IN LARGE SKILLET, COOK THE SAUSAGE, BREAKING IT UP INTO
CRUMBLES, OVER MEDIUM HEAT UNTIL NO LONGER PINK. ABOUT 6-8
MINUTES.
6. DRAIN FAT FROM PAN.
7. TRANSFER SAUSAGE TO A PLATE.
8. IN THE SAME SKILLET, HEAT THE BUTTER AND OLIVE OIL OVER MEDUIM
HEAT.
9. ADD THE ONION, CARROT, OREGANO, SALT, AND PEPPER. COOK WHILE
STIRRING FOR 5 MINUTES.
10. ADD THE ZUCCHINI, MUSHROOMS, AND GARLIC, AND COOK WHILE
STIRRING UNTIL THE VEGETABLES ARE TENDER FOR ABOUT 6-8 MIN.
11. STIR IN THE TOMATO SAUCE, PASTA SAUCE, AND SAUSAGE.
12. POUR THE SAUCE MIXTURE OVER THE PASTA.
13. SPRINKLE THE TOP OF THE CASSEROLE WITH MOZZARELLA CHEESE.
14. COVER THE CASSEROLE WITH FOIL COATED IN COOKING SPRAY.
15. BAKE FOR 10 MINUTES.
16. UNCOVER AND BAKE UNTIL GOLDEN BROWN AND CHEESE IS MELTED,
ABOUT 15-20 MINUTES.
17. LET THE CASSEROLE STAND FOR AT LEAST 10 MINUTES AT ROOM
TEMPERATURE.
18. SERVE. |
This recipe for POTLUCK ITALIAN SAUSAGE CASSEROLE is from