ULTIMATE RUSTIC ITALIAN PENNE

This just may be the BEST pasta dish I have ever made!

It's going to take a little time, but the end result is well worth it! The flavors of this pasta bake are incredible! If you are having company for dinner or just want to serve a beautiful weekend dinner, this pasta will earn rave reviews! Are you ready to begin?

Sauté the Italian sausage, fresh peppers, zucchini and Roma tomatoes

Add the fresh Cremini mushrooms

Blend in the tomato sauce.....allow to simmer for 30 minutes

Fresh Basil

Simmer for an additional 5 minutes

Blend the ricotta cheese with the penne

Layer the sauce, the penne, then top with remaining sauce

Sprinkle the parmesan cheese and top with mozzarella. Time to bake!

Favorite pasta bowls

Dinner is Served!
ULTIMATE RUSTIC ITALIAN PENNE 3 cups uncooked penne pasta (Cooked al dente) 1each red, green or yellow bell peppers
1 carton Crimini mushrooms
2 Zucchini
5 Sweet Italian Sausages
4 Roma tomatoes
3 T. olive oil
2 cups ricotta cheese
2 cups shredded mozzarella (½ cup reserved)
½ cup grated Romano cheese
2 cups tomato sauce
¼ cup fresh basil
3 T. Italian seasoning
1 t. garlic powder
1 t. onion powder
Salt and Pepper to taste

Preheat oven to 350 degrees F. Bring 6 quarts of salted water to a boil. Add pasta and cook for 6-8 minutes. Drain and cover with a damp paper towel.

Chop peppers, mushrooms, zucchini, tomatoes and sausage. Sauté until the sausage is no longer pink and the vegetables are still a bit crisp. Add the tomato sauce and seasonings. Mix together. Taste and adjust seasoning.

Add the ricotta cheese with the cooked penne pasta.

Layer 1/2 of sauce into an oiled 9x13 nonstick roasting pan. Then layer the penne and ricotta mixture over the sauce, Cover with remaining sauce and sprinkle with parmesan cheese and top with grated mozzarella. Bake for 45 minutes. Remove and let stand for 10 minutes. Serve with Garlic Bread and your favorite Red Wine!
This is favorite Foodie Friday!
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