Bring home a basket of farm fresh tomatoes and green peppers and it's not long before the kitchen is filled with the tantalizing smells of roasted tomatoes, onions and garlic, the flavour base for today's casserole. Yum!
This recipe is prepared in easy steps: roast off the tomatoes, cook the sausages and penne, combine everything with mozzarella. Top with ooey-gooey cheddar. Bake 'er.
6 large field tomatoes - 4 cut into quarters, 2 diced in 1/4 in pieces
1 or 2 jalapeno pepper - depends on your heat love
4 cloves of garlic - peeled, not chopped
1 large onion - cut into quarters
olive oil - for drizzling
8 sausages ( I used mild Italian and Johnsonville beer bratwursts)
5 slices of bacon - cut in 1 inch pieces
2 green peppers - chopped in 1 inch pieces
1 cup mushrooms - cleaned sliced thickly
fresh parsley, basil - 1/4 cup each
1 tsp paprika
500g of penne
1/2 cup of shredded mozzarella
1/2 cup of shredded cheddar
1/2 cup of bread crumbs
1.Combine first 5 ingredients in a flat pan. Drizzle and coat with olive oil and bake at 400 degrees until everything is soft and mushy (about 25 minutes). Remove tomato skins.
2.Cook penne until al dente (8 minutes)
3.Saute bacon, sausages and green pepper over medium heat until sausages are browned and pepper is soft. Add mushrooms and cook for 5 minutes more.
Add roasted tomatoes and jalapenos with juices to sausages.
4.Combine penne and sausage melange with mozzarella.
Pour into oiled casseroles (this filled 1 large and 1 medium sized dishes). Top with remaining diced tomato, shredded cheddar and breadcrumbs.
Cook at 350 degrees for 40 minutes.
Next time I'll take a few pics as I go along, but I find that I tend to scroll through obvious pictures of chopped onion to get to the ingredients and method.
These dishes are always are work in process, based on what's fresh and the mood I'm in. Substitutions are encouraged, as is feedback. We cook to share.