Baked Penne with Meat and Mushroom Sauce
February 11, 2009
I made this last night, it was delicious!! Baked penne with meat and mushroom sauce provides a cozy meal on a winter night, that is very easy to prepare. Cremini mushrooms, Amontillado sherry, and Gruyere are the stars that take this penne pasta recipe to the next level. Gruyere , (pronunced groo-YAIR) is actually the finest and best known type of swiss cheese that offers a nutty sweet taste.  Unlike the common swiss cheese, Gruyere does not have holes.   This recipe generates either one large 9 x 13 casserole dish, that is perfect for a potluck, or two 8 x 8 pans - one to eat immediately and one to freeze.  My source for this recipe was the San Francisco Chronicle. Please enjoy!Â
For different recipes with a meat and mushroom sauce click here.
- 1 to 2 tsp. olive oil
- ½ lb. Mild Italian sausage
- ½ lb. lean ground beef
- Kosher salt and pepper to taste
- ½ cup small diced yellow onion
- 2 tsp. minced garlic
- 1 lb. cremini mushrooms, cleaned and sliced
- 2 tbsp. brandy or Amontillado sherry
- 1 28oz. can crushed tomatoes with basil
- 1 tsp. minced fresh oregano, or ¼ tsp. dried
- 1 to 1½ tbsp. minced fresh marjoram, or 1 tsp. dried
- 1 lb. penne pasta
- ¾ cup grated parmesan
- 2 to 3 tsp. minced flat leaf parsley (optional)
- 1 ½ cups grated Gruyere
Heat oil in a large skillet over medium high heat. Brown sausage and ground beef, season to taste.  As the meat browns, break up the large chunks into smaller pieces. Push meat to the side of the skillet and add the onion. Cook until translucent, stirring occasionally. The moisture from the onions will help deglaze the skillet. Reduce the heat to medium. Add garlic and cook briefly until aromatic.
With meat still to the side, add mushrooms to the onion-garlic mixture. Season with salt and pepper to taste, and cook until most of the moisture has evaporated and mushrooms are tender, about 3-5 minutes. Stir together the meat and mushrooms. Add brandy and cook 30-45 seconds.
Add tomatoes, oregano, and marjoram. Bring to a simmer and reduce heat to low, stirring occasionally. Simmer for 15-20 minutes, or until flavors have melded. Taste and adjust seasoning. The sauce can be made ahead and refrigerated. Rewarm before continuing with recipe.
Heat oven to 350 degrees. Spray a 9×13 casserole with cooking spray; set aside.
Cook pasta In well salted water according to package directions; be careful not to overcook. Drain pasta, mix with sauce, parmesan and parsley, if using. Taste and adjust seasoning.
Spoon into casserole dish, top with grated gruyere and bake for 10 to 15 minutes, until pasta is thoroughly warm and cheese has melted.
Note: this recipe can be put into two, 8 by 8 inch pans - one to eat immediately and one to freeze. If freezing, bring to room temperature then add the gruyere. Cover with parchment then foil. Baked until warmed through, about 30 minutes then remove foil and parchment and bake uncovered for another 10 to 15 minutes.
Serves: 8 to 10
Total time: 1 hour
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