Baked Penne

Baked Penne

1 lb sausage
1/2 lb ground chuck
Garlic Salt & Pepper to taste
1 onion, chopped
1 tsp minced garlic
2 tsp dried Greek oregano
1 heaping tsp dried basil
1/2 tsp ground rosemary
2 tbsp dried mixed vegetables
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Splash of Worcestershire sauce
24 oz jar Classico Italian Sausage with Peppers & Onion pasta sauce
14.5 oz can fire-roasted diced tomatoes
2 palm fulls grated Parmesan cheese
16 oz penne regate
2 tbsp butter
1/2 tsp garlic powder
16 oz small curd cottage cheese
8 oz Six Cheese Italian blend cheese
1/3 cup grated Parmesan
4 oz shredded mozzarella

In a large skillet, crumble the sausage and ground chuck with garlic salt, pepper, onions and garlic until well browned and cooked through. Add oregano, basil, rosemary, dried veggies, crushed pepper flakes, garlic powder and Worcestershire sauce. Stir in pasta sauce, tomatoes and parmesan and simmer 20 minutes, stirring occasionally.

In the meantime, bring a large pot full of salted water to a boil and cook the penne according the the instructions until al dente. Drain well. Add butter and garlic powder to pasta and toss until butter has melted and coated the pasta. Stir in cottage cheese and the 6-Cheese Italian blend.

Spoon about 2 cups of the sauce into the bottom of a deep casserole dish. Top with the cheese-pasta mixture and spread evenly in the pan. Top with remaining sauce, the parmesan and the mozzarella. Cover pan with foil and bake at 350^F for 30 minutes or until hot through. Remove foil and bake another 15-20 minutes until mozzarella starts to brown a tiny bit.

Yummy, cheesy, GOOD!