Three-Cheese Baked Penne

Ingredients

• 0.1 teaspoon pepper black
• 10  cherry tomatoes halved
• 1 teaspoon pepper red crushed
• 1  garlic clove minced
• 2 ounces goat cheese crumbled
• 1 cup bell pepper green finely chopped
• 1.5 teaspoons penzey's southwest seasoning dried italian
• 8 ounce turkey sausage sweet italian
• 1 ounce parmesan cheese fresh grated
• 3 ounces part-skim mozzarella cheese shredded
• 1 Dash salt 
• 8 ounce garlic-and-herb tomato sauce canned
• 2.5 cups penne pasta whole wheat tube-shaped uncooked ( 8 ounces pasta)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain and keep warm.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Remove casings from sausage.
6. Add sausage to pan; cook 2 minutes, stirring to crumble.
7. Add bell pepper and next 6 ingredients (through salt) to pan; saut 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes.
8. Add pasta to pan, tossing gently to coat. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan.
9. Bake at 350 for 7 minutes or until bubbly and top is browned.
10. Wine note: I find whole wheat pasta often tastes best with red wine, which underscores the earthiness of the hearty pasta. And, of course, red wine and sausage is a match made in heaven. Try a Tuscan red: Villa Antinori Toscana. It's a little richer and fuller than Chianti; the 2004 is $ Karen MacNeil