Ingredients

The following ingredients have 8 Servings
  • 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)
  • 2 cloves garlic (grated - divided)
  • 1/2 cup red wine
  • 32 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes
  • 2 cups whole milk ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella

Instruction

  • Pre-heat oven to 350 degrees and spray a 9" x 13" baking sheet with cooking spray.
  • Heat a deep skillet over medium-high heat and spray with cooking spray. Add sausage begin to break down with a wooden spoon into bite-sized pieces. Cook sausage until browned, about 8-9 minutes.
  • 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 3-4 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.