Make-Ahead Creamy Baked Penne with Italian Sausage

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Make-Ahead Creamy Baked Penne with Italian Sausage

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Three types of cheese and San Marzano tomatoes meld into a fabulous home-style Italian meal the whole family will enjoy. The pasta will cook further in the oven, so undercook it stove-top. Use spicy Italian sausage if you prefer.

Tags: Intermediate, 10 mins, Entrées, Back to School, Back to School Insiders Report 2012, Holiday Insider's Report 2012
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 60  minutes
Total: 70  minutes

Additional Information

Ingredients

1 box (454 g) PC Splendido Penne Rigate
2 tbsp (25 mL) olive oil
3 cloves garlic, chopped
1 lb (500 g) mild Italian sausages, casings removed
1 can (28 oz/796 mL) San Marzano tomatoes
1/2 tsp (2 mL) ground fennel seed
1 tub (454 g) PC Ricotta Whey Cheese
2 tubs (each 100 g) PC Formaggio Di Bufala , drained and sliced
1/4 cup (50 mL) grated Parmigiano Reggiano cheese

Instructions

  1. In large saucepan of boiling salted water, cook penne for 8 minutes. Drain, reserving ¾ cup (175 mL) cooking water.
  2. In large frying pan, heat oil over medium-low heat; cook garlic for 2 minutes. Add sausage, breaking up with back of a spoon. Increase heat to medium; cook sausage for 6 to 9 minutes or until browned. Add tomatoes and juices, breaking up with back of a spoon. Add reserved pasta cooking water and fennel. Cook for 6 minutes or until thickened.
  3. Toss pasta with sauce. Transfer to 13 X 9-inch (3 L) glass baking dish. Dollop with ricotta cheese, folding it a bit into the pasta. Cover well with plastic wrap and chill for up to 24 hours.
  4. Remove pasta from refrigerator; unwrap. Preheat oven to 400°F (200°C).
  5. Top pasta with sliced cheese and sprinkle with Parmigiano cheese. Bake in centre of oven for 30 minutes or until heated through and cheese is starting to brown.

Nutritional Information

Per serving:
530 calories
fat 22 g
sodium 570 mg
carbohydrate 54 g
fibre 3 g
protein 29 g