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Penne Salami Bake

Total Time

Prep: 20 min. Bake: 15 min.

Makes

4-6 servings

"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."

Ingredients

  • 2 cups uncooked penne pasta
  • 1 small onion, diced
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 cups canned diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/3 pound salami, cubed
  • 10 pitted ripe olives, halved
  • Salt and pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese

Directions

  1. Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes.
  2. Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese.
  3. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.

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