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Penne Salami Bake

By: Tanya Murray

"'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.'"

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups uncooked penne or medium tube pasta
1 small onion, diced
1 garlic clove, minced
3 tablespoons olive oil
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 mozzarella cheese
1 cup shredded Cheddar cheese

Directions

Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion and garlic in oil until tender; stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. 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. Top with remaining pasta and cheese. Bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted.