Spicy Baked Penne Casserole

Simple enough to prepare in advance, our Spicy Baked Penne Casserole is a crowd-pleasing favorite. Packed with spicy goodness and a four-cheese blend, it will satisfy the pickiest appetites.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

• 4 cups penne pasta, uncooked
• 2 strips thick cut bacon or 3 ounces pancetta, chopped
• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 cups sliced fresh mushrooms
• 3 1/2 cups spaghetti pomodoro sauce or 1 28-ounce jar spaghetti sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 1 spring fresh basil
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup provolone cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Romano cheese, grated
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375°F. Bring 12 cups water to a boil in a large pot, add pinch of salt to water. Cook pasta according to package directions, minus 2 minutes. Drain.
2. In a large skillet, cook bacon or pancetta over medium-high heat until it begins to brown. Add onion, garlic and red pepper flakes, sauté until onion is translucent. Add ground beef, cook until brown. Add mushrooms, cook until reduced. Add sauce, seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper, stir. Once mixture begins to boil, reduce heat to low and simmer uncovered for 30 minutes. Add basil during last five minutes of cooking, stir. Remove pan from heat and discard basil.
3. Pour sauce into pot with pasta and mix well. Pour into 13- x 9-inch dish sprayed with nonstick cooking spray. Mix cheeses in a medium bowl, then cheese mixture over top of baking dish.
4. Bake 25 to 30 minutes or until heated through.

TIP: Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake uncovered as directed.

YIELDS: 6 – 8 servings

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