Penne and Sausage Casseroles

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion, chopped
3 Tbsp. olive oil
6 garlic cloves, minced
1 Tbsp. dried oregano
1 1/2 c. dry red wine or beef broth, divided
2 cans (14 1/2 oz. each) stewed tomatoes, cut up
1 can (15 oz.) tomato sauce
1 c. beef broth
4 c. (16 oz.) shredded part-skim mozzarella cheese
4 c. (16 oz.) shredded fontina cheese
Minced fresh parsley, optional

Directions:
Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.

In the same Dutch oven, saute mushrooms and onion in oil until tender.  Add garlic and oregano; cook 1 minute longer.  Stir in 1 cup wine.  Bring to a boil; cook until liquid is reduced by half.  Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Drain pasta.  Spread 1/2 c. sauce in each of the 2 greased 9x13 baking dishes.  Divide half of the pasta between the dishes; top each with 2 1/2 c. sauce and 1 c. each of the cheeses.  Repeat layers.

Cover and bake at 350 degrees for 25 minutes.  Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.  Sprinkle with parsley if desired.

Note~ This makes 2 casseroles for a total of 16 servings.