This is a quick meal my wife came up with that is also fairly healthy. Serve with a mixed salad and pinot noir.
Penne baked with Sausage, Mushrooms and Artichoke Hearts
- 1 box mini penne
- 2 sausage links cut into ¼ slices
- 1 onion diced medium
- 3 cloves garlic minced
- 7-9 mushrooms sliced thick
- 1 14 ounce can artichoke hearts in water
- 1 14 ounce can whole tomatoes crushed
- ¼ cup Romano cheese grated
- ½ cup mozzarella cheese shredded
- 4 tablespoons fresh parsley
Cook mini penne in salted boiling water till al dente. Drain and place in 9×13 baking dish. Toss with fresh parsley and black pepper. Heat 1 tbsp olive oil in frying pan and add onion. Cook onion on medium heat till translucent and add mushrooms. Cook until mushrooms release juice then add garlic. Cook for about one minute then add sausage. Brown sausage. Add can of artichoke hearts with water to pan. Turn heat to medium high and scrape up any bits stuck to the bottom of the pan. Add tomatoes and cook until thickened, about three minutes. Add contents of pan to pasta with Romano cheese. Mix thoroughly. Top with black pepper and mozzarella cheese. Bake in a 360 degree oven until cheese browns, about 20 minutes.