I tried a new recipe Monday evening and it was a hit with DH, so I thought I would share it here. There seems to be a lot of ingredients and a lot of steps, but it was on the table in less than an hour, so don't let all that intimidate you.
In a large pot, boil enough water to cook 1lb. of penne pasta. My box said 11 minutes to the al dente stage.
While the water gets to a boil and while the pasta cooks, do the following in a very large skillet. Brown 1 lb. of Italian sausage (like Bob Evans or Jimmy Dean). Then add 1 cup chopped onion and 2 cloves chopped garlic. In the final 3-5 minutes of the pasta's cooking, add 2 cans of crushed tomatoes, 1 can of Italian-style crushed tomatoes and 8 oz. white mushrooms, sliced. Also, at this point add 1 1/4 t. of Italian seasoning and a healthy grind of black pepper. Stir and simmer.
Now, for those of you studying the picture closely, you see some whole grape tomatoes in mine. Because I was short on a can of tomatoes, I added an entire package of these tomatoes which I had in the fridge. This was my substitution. See more on substitutions at then end.
Back to cooking. Drain the pasta and return to pot. Pour meat/tomato sauce over pasta. Cut at least 8 oz. of mozzarella cheese into cubes and add. Also add about 1/2 c. of grated Parmesan cheese. Finally, add a heaping pile of roughly chopped fresh spinach. Stir, stir, stir!
Pour entire thing into a 13x9-inch glass dish (I sprayed mine) and top with approx. 1/2 cup of Parm. Bake in a preheated (425 degrees F) oven for about 25 minutes.
It was a hit! Serves at least 8, maybe 10. Along with a glass of Merlot, you might think you're in Italy!
After having made this recipe, I can see where it would be very forgiving with many potential substitutions, actually. Add more meat. Add more mozzerella. Omit the spinach. Use a different pasta, like farfalle, perhaps.
Bon Appetit!
In a large pot, boil enough water to cook 1lb. of penne pasta. My box said 11 minutes to the al dente stage.
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| Penne cooked al dente. |
While the water gets to a boil and while the pasta cooks, do the following in a very large skillet. Brown 1 lb. of Italian sausage (like Bob Evans or Jimmy Dean). Then add 1 cup chopped onion and 2 cloves chopped garlic. In the final 3-5 minutes of the pasta's cooking, add 2 cans of crushed tomatoes, 1 can of Italian-style crushed tomatoes and 8 oz. white mushrooms, sliced. Also, at this point add 1 1/4 t. of Italian seasoning and a healthy grind of black pepper. Stir and simmer.
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| Sauce has simmered. Steaming hot! |
Now, for those of you studying the picture closely, you see some whole grape tomatoes in mine. Because I was short on a can of tomatoes, I added an entire package of these tomatoes which I had in the fridge. This was my substitution. See more on substitutions at then end.
Back to cooking. Drain the pasta and return to pot. Pour meat/tomato sauce over pasta. Cut at least 8 oz. of mozzarella cheese into cubes and add. Also add about 1/2 c. of grated Parmesan cheese. Finally, add a heaping pile of roughly chopped fresh spinach. Stir, stir, stir!
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| Parmesan on the left; 2 styles of mozzeralla center and right. |
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| This is most of a bag of spinach. I'd opened it, but hadn't used much. |
Pour entire thing into a 13x9-inch glass dish (I sprayed mine) and top with approx. 1/2 cup of Parm. Bake in a preheated (425 degrees F) oven for about 25 minutes.
It was a hit! Serves at least 8, maybe 10. Along with a glass of Merlot, you might think you're in Italy!
After having made this recipe, I can see where it would be very forgiving with many potential substitutions, actually. Add more meat. Add more mozzerella. Omit the spinach. Use a different pasta, like farfalle, perhaps.
Bon Appetit!
Looks delicious!
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