Ingredients:
1 lb sausage, removed from casing
1 onions, chopped
2 garlic cloves, chopped
2 zucchini, sliced
1 red peppers, diced
1 (7 1/4 ounce) jars roasted red peppers, drained
1 (28 ounce) cans tomato sauce
italian seasoning ( basil, oregano, etc)
salt and pepper
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1 lb ricotta cheese
1 eggs
2 cups mozzarella cheese
1/2 cup grated parmesan cheese
1 lb penne rigate, cooked and drained
Directions:
Spray pan with cooking spray, add sausage, cook until brown, drain fat, set aside.
In same pan add onion,garlic, zucchini, red pepper, saute until softened.
Puree roasted red pepper in blender, add to veggies.
Add tomato sauce, sausage, spices, simmer for 30 minutes.
Cook and drain penne.
In a large casserole add sauce to cover bottom.
Add remaining sauce to penne, stir.
Add half of penne to casserole.
Mix ricotta and egg, spread over penne.
Top with 1 c mozzarella and some parmesan.
Add remaining penne, top with remaining cheeses.
Cover and bake in preheated 350 F oven for 30 minutes, uncover and bake 15 minutes until cheese is slightly browned.
Servings: 8
Time preparation: 20 min.
Time total: 100 min.