Penne & Sausage Casseroles

Penne & Sausage Casseroles

1 1/2 lb. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion chopped
3 T. olive oil
6 garlic cloves minced
1 T. dried oregano
1 1/2 C. dry red wine or beef broth divided
2 (14 oz) cans stewed tomatoes cut up
1 (15 oz) can tomato sauce
1 C. beef broth
4 C. shredded Mozzarella cheese
4 C. shredded fontina cheese
minced fresh parsley optional

Cook pasta according to package directions. Meanwhile in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.

In the same Dutch oven, saute' mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 C. wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

Drain pasta. Spread 1/2 C. sauce in each of 2 greased 9x13 baking dishes. Divide half the pasta between the dishes; top each with 2 1/2 C. sauce and 1 C. each of the cheeses. Repeat layers.

Cover and bake at 350 for 25 minutes. Uncover, bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired