- 1 pound whole wheat penne, cooked according to package instructions
- 1 pound turkey sausage, removed from casings
- 2 cups sliced mushrooms
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 cup red wine
- 1 (32-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 2 cups cheese, whole-milk Ricotta
- 1 1/2 cups cheese, shredded part-skim Mozzarella
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pre-heat oven to 350° F and spray a 9"x 13" baking sheet with cooking spray.
While sausage is browning, add one of the grated garlic cloves and half of the salt (1/2 teaspoon) and pepper (1/4 teaspoon) to the ricotta container. Stir well. (Alternatively: you can combine in a small bowl but I prefer to mix in the container so I don't have to dirty another dish.); Set aside.
Add mushrooms to the pan along with half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon) and stir until golden brown, about 3 to 4 minutes. Add garlic to the pan and cook for 30 seconds to release flavors then pour red wine and deglaze pan with the wooden spoon. Stir in crushed tomatoes, oregano and chili flakes. Bring to a boil then remove from heat, stirring well.
Add cooked pasta to the tomato sausage sauce and stir until combined and evenly coated.
Start layering your baked penne by adding half of the pasta and sausage mixture to the bottom of baking pan. Using a large spoon, dollop half of the ricotta mixture on top of the first layer of pasta. Next, top with 1/2 cup of the cheese. Repeat layer by adding the remaining pasta, ricotta and cheese.
Bake until cheese is melted and bubbly, about 45 minutes. Serve with grated Parmesan cheese if you wish.