I like to call this dish "Chuck Norris Pasta". That's because after you cook it, it looks a little dishevled, almost like you shouldn't really approach it. If you put a little salad next it, it's like it's just hiding in the woods. Then you eat it and BLAMO! You just got roundhoused kicked right in the mouth by the bearded penne!
- 1 pound gluten-free brown rice penne pasta
- 1 jar marinara sauce
- 1/2 diced onion
- 2 Tablespoons minced garlic
- 1 pound chicken sausage
- 2 Tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 2 Tablespoons red chili pepper flakes
Cook pasta until tender. While pasta is cooking brown sausage in a saute pan. When thoroughly cooked, remove meat and add olive oil to the pan. Add onions and garlic and cook until onions are tender. Add the meat back to the pan and add marinara sauce and drained pasta. Stir in cheeses and pepper flakes.
Pour into a casserole dish and bake at 350 for 30 minutes or until bubbly and golden brown on top.