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|1 package Italian sausages, (casings removed)|
|1 cup onions, minced|
|8 oz mushrooms, chopped|
|2 cloves garlic, minced|
|1/8 cup basil, dried|
|28 oz. tomato sauce|
|3 tomatoes, (diced)|
|1/2 cup dry white wine|
|8 oz. penne pasta|
|1 16 ounce container Ricotta cheese|
|1 package Parmesan cheese, (6 oz., shredded)|
|1 package Italian blend cheese, (6 oz., shredded)|
- Cook pasta for 8 minutes (it will still be a little tough). Drain and set aside. While pasta is cooking, brown sausage in a skillet, breaking it up into small bits. Add onions and garlic while sausage is cooking.
- In a separate pot, add tomatoes and basil. When sausage is cooked, transfer this mixture to the tomato pot. Add mushrooms to skillet and deglaze pan with white wine. Cook for a few minutes and add to the tomato mixture. Season to taste and add pasta.
- Pour mixture into a 913 baking pan. Sprinkle with parmesan cheese. Add ricotta by spoonfuls around pan. Cover with cheese blend. Bake at 350 degrees for 20 minutes.