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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 24 | ounces | penne pasta | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | yellow bell pepper | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | red bell peppers | 1 | small | green pepper | 2 | large | zucchini, cut in half lengthwise, seeds scooped out | 5 | links 3 oz | Sausage, Italian, sweet, links | 4 | medium whole (2-3/5" dia) | Tomatoes, roma | 3 | tablespoons | olive oil | 2 | cups | Ricotta Cheese (light) | 2 | cups, shredded | Cheese, mozzarella, part skim milk, low moisture | 4 | ounces | romano cheese grated | 2 | cups | tomato sauce | 4 | tablespoons | basil, fresh | 3 | tablespoons | italian seasoning (to taste) | 1 | teaspoon | garlic powder | 1 | teaspoon | Onion, dehydrated flakes | 1 | dash | salt, to taste | 1 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | NOTE: 24 oz. of uncooked penne pasta = 3 cups uncooked penne pasta
NOTE: Original recipe calls for 1 tsp onion powder. The program this recipe is being created in, does not have onion powder as a item. | | 2 | Bring 6 cups of salted water to a boil and add penne. Cook al dente 6-8 minutes). Drain and cover with a damp paper towel. | | 3 | while penne is cooking, pan fry sausage. | | 4 | Chop peppers, mushrooms, zucchini, tomatoes, and sausage. place in a large bowl. | | 5 | Add penne pasta, ricotta, and Romano cheese, mozzarella (reserve 1/2 cup for later), tomato sauce, and all the seasonings. Mix together. | | 6 | Pour into a 9 X 13 nonstick roasting pan. Cover with aluminum foil and bake 45 minutes. | | 7 | Remove aluminum foil; add remaining mozzarella cheese evenly over the top. Turn oven to broil and lightly brown the cheese top. Remove and let stand. |
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