Monday, March 8, 2010

Baked Penne with Sausage

Tonight was comfort food night at the Moore house. We got the Williams-Sonoma Comfort Food cookbook from work (working in a library has its advantages) and it is just stunningly beautiful. Most of the dishes are not even remotely vegetarian friendly and a lot of them would be difficult to impossible to create meatless versions. We did decide to try the baked ziti with sausage recipe with vegetarian sausage. The sausage was okay, but in the future we will use faux sausage crumbles rather than links. We also switched out the ziti with penne because we found a whole grain penne.

Baked spaghetti has been a staple in our house, so we decided to try another approach with it. And this recipe did have some additions that we will reuse in the future, namely red pepper flake in the sauce. We both agree that most anything can be made tastier with red pepper flake. Also the addition of roasted eggplant was much needed.

We give this one 4 out of 5 stars. The added plus is that we have plenty of left overs for lunches this week. Oh good God, I just said that. My life is sad sometimes.

Stay away from the Tofurky Italian Sausage (the dish was good despite this part)

 sauce with roasted eggplant and sausage

 pre-bake


1 comment:

  1. I fully agree about the Tofurky Italian sausage--nasty. But I disagree about leftovers for lunch being sad. Leftovers are all the tastiness of the orginal meal, with the added bonus of laziness for not having to prepare it again.

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