Recipe Name TONY'S PASTA BAKE Submitted by 29680 Recipe Description FROM QVC - IN THE KITCHEN WITH DAVID Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.