Monday, November 11, 2013
Cheesy Baked Penne Casserole
Well we are deep into fall now, and it is now that time of year again when my photos will be lacking in quality. Food photography needs natural light. Yes I have a lightbox, but it never ever turns out as good of pictures as the ones that are taken with natural light. So for the next few months, I apologize for having less than par pics.
I do believe I am finally on the mend after what I consider to have been one of the worst colds I have had in a long time. I have this beautiful jar of Terra Verde Foods Tomato Basil Garlic Sauce I have been wanting to make something scrumptious with. This is the perfect time.
This organic sauce is made from Vine ripe tomatoes, roasted garlic and basil. All natural, no preservatives. So I thought it deserved more than just the basic spaghetti. I thought I would mix it with my favorite pasta. Penne has always been my favorite pasta, and jovial makes a great gluten-free one.
If you are not gluten-free, you can use regular penne pasta.
Gluten-Free Baked Penne Casserole
12 ounces jovial gluten-free brown rice pasta
1 tablespoon olive oil
1/2 medium yellow onion, diced
3 minced garlic cloves
1 lb spicy Italian turkey sausage
2 teaspoons Italian seasoning
1/4 tsp freshly grated black pepper
1 15oz jar of Terra Verde Foods Tomato Basil Garlic Sauce.
2 cups mozzarella cheese
Cook penne according to package directions (Jovial is 9 minutes) until almost cooked. Drain and set aside.
Preheat oven to 350F degrees.
In a large skillet over medium heat, heat oil, then add onion, and garlic; stir fry until onion is translucent.
If your sausage has casings, remove them. Crumble sausage in the skillet with the onions and garlic; add Italian seasoning, salt, and black pepper.
Cook until sausage is cooked through, then drain.
Add the tomato basil garlic sauce and bring to a boil, then take off heat.
Stir in Penne pasta with the sausage and marinara mixture.
Put mixture in a baking dish and cover with shredded cheese.
Bake for 20 minutes
Let stand 5 minute before serving.
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