This is a post with several exciting topics.
- That pasta casserole was way good.
- See that pretty yellow baking dish? Johnsonville Sausage gave me a 3 baking dish set from Sur la Table! I love both companies.
- First time trying the new Johnsonville Pork and Chicken Italian Sausage with 50% less fat. It's a winner.
I started to make a Johnsonville Italian Sausage recipe with Rigatoni and I may have tweaked it a little.
"Johnsonville" Italian Sausage Penne Casserole
1 pound box penne pasta, cooked till nearly done
Swizzle of extra-virgin olive oil
1 large onion, chopped
Garlic, minced (not like 1 or 2 cloves, get in there...like 8 cloves)
1 package Johnsonville Pork and Chicken Italian sauce, casings removed
Glug of Cabernet Sauvignon (some for me, some for the sauce)
2-28 oz cans crushed tomatoes
2-14oz cans diced tomatoes
10 oz package frozen spinach, defrosted
8 oz cremini mushrooms, quartered
Salt/Ground Black Pepper
Italian seasoning (I use Pasta Sprinkle from The Spice House)
Crushed Red Pepper
1 small tub ricotta cheese
1 bag of Italian shredded cheese blend (I used Kraft)
Heat oil in a dutch oven and add onion and garlic. Add sausage and break it up as it cooks. Add wine if desired. Let the sausage cook and the alcohol from the wine to evaporate.
Add in tomatoes, spinach, mushrooms and spices. Simmer, simmer for about 2 hours. Stir occasionally and check seasonings. (You can get the pasta ready when the sauce is nearly done)
Mix sauce with the pasta and add the ricotta cheese. Pour into baking dish and top with shredded cheese. Bake at 350F for 30-45 minutes.
I make this sauce a few times a year. I love it over cheese tortellini too. If you have a parmesan rind you can let it simmer in the sauce as well. Yum.