Penne Pasta Pie
Normally you would have to choose between a rich, creamy pasta and a saucy, tomato pasta. But not with this: a bottom layer of pasta coated in ricotta and mozzarella topped with a hearty tomato layer loaded with sausage and mushrooms. As it bakes together in the oven it develops a wonderfully crispy, caramelized crust where the pasta touches the pan. With a heavy shaving of Parmesan cheese to finish it off, this meal could easily become a family favorite.
Ingredients
- 8 oz Penne Pasta preferably whole wheat
- 1/2 cup Ricotta cheese
- 1/2 cup cup shredded Mozzarella cheese
- 1 egg
- Salt and Pepper
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 8 oz Italian sausage
- 1/2 small red onion chopped
- 2 cloves garlic minced
- 4 oz cremini mushrooms sliced
- 1 14-oz can diced tomatoes
- 2 tsp thyme
- Parmesan cheese for serving
Instructions
- Preheat oven to 425°. Heat a large pot of salted water over high heat to bring to a boil.
- Cook penne per package directions for al dente. While pasta is cooking mix together ricotta, mozzarella, egg, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Drain pasta and return to pot. Add ricotta mixture to pasta and stir together.
- Butter a 10-inch skillet or pie dish. Add pasta and spread into an even layer. Bake pasta for 10 minutes then remove from oven and set aside.
- While pasta is baking heat 1 tbsp oil in a large skillet over medium heat. Break apart Italian sausage and add to the pan. Cook, stirring occasionally, 3-4 minutes until starting to brown. Add red onion, garlic, and mushrooms and sauté for 5-6 minutes until mushrooms are starting to brown. Mix in tomatoes, half of the thyme, and a pinch of salt and pepper.
- Spread tomato mixture over the top of the pasta. Bake for 15 minutes. Allow to cool for 10 minutes. Sprinkle generously with grated Parmesan and remaining thyme then slice and serve.
Notes
Additional herbs could be added such as rosemary, oregano, marjoram, parsley, and tarragon.