Make Ahead Dinner - Pasta Rustica

Anna and Josh made the 7 hour drive from California to Utah today.  It is always a stressful day waiting for them to get here safely.  They text me along the way which does help ease my mind I'm always happy when they make it past Las Vegas there is always less traffic on the highway.  I try to keep myself busy cleaning and cooking.  This morning I made Pasta Rustica all I had to do was put it in the oven when they got home.

Pasta Rustica

1 box Penne Pasta

1 tablespoon olive oil, divided

2 links pre-cooked sausage (I used smoked mozzarella with artichoke and garlic chicken sausage)

1/4 sun dried tomatoes, julienned

3 cloves garlic, finely chopped

1 cup portabello mushrooms, cut into bite sized pieces

1 teaspoon red pepper flakes (more of less depending on how you like heat)

1/4 teaspoon salt and pepper

1 1/2 cups cooked chicken, cubes or shredded (I like to use rotisserie chicken from the market)

10oz prepared alfredo sauce like Buitoni

1/2 cup shredded Parmesan cheese, divided

Prepare pasta according to box except boil for 8 minutes it will finish cooking in the oven, drain and put back into pan.  While pasta is boiling cut sausage into bite size pieces.  Saute in half the olive oil until sausage has a nice crust.  Add the sun dried tomatoes and cook for 3 minutes.  Place on paper towel to drain.  In the same pan add the rest of the olive oil and mushrooms, salt and pepper and cook 3 minutes, add garlic and cook an additional 3 minutes on medium low heat.   Remove mushrooms from heat and add red pepper flakes, stir. 

Put the sausage, chicken, sun dried tomatoes, mushrooms and half of the cheese into the pan with the pasta and mix together.  Add the alfredo sauce and stir making sure everything is coated.  Top with remaining cheese.  Bake in a pre-heated over 350 degrees for 45 minutes until hot.  Serve with a salad and garlic bread.  Serves 4 

Until Next Time,

Pam