Norm's Wandering Wallaby Baked Pasta

from..."Miss Mary's Kitchen"

#mb-08-11
NORM’S WANDERING WALLABY BAKED PASTA


Tasting new wines that come on the market has always been a way of life at our house. Sometimes, we invite friends and family over to help us “judge” the various bottles that Norm has been asked to consider for the store or to write about for one of his wine columns.

After reviewing a number of inexpensive offerings one afternoon (with one being called “Wandering Wallaby”), we found ourselves without a dinner entrée. Always the creative talent, Norm came up with a ‘tongue-in-cheek’ rendition of a beef-noodle casserole using the ingredients he found in the refrigerator. We have often laughed at the name, and fondly recalled that wine!

NORM’S WANDERING WALLABY BAKED PASTA
Serves 6

16 oz. penne pasta
8 oz. ground wallaby (or ground chuck if wallaby is not available)
8 oz. mild/sweet Italian sausage
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
8 slices American cheese
12 oz. petite diced tomatoes
12 oz. tomato sauce
½ c. chopped red onion
2 T. chopped garlic
1 T. virgin olive oil
1 T. sugar
1 t. salt

Prepare the penne pasta according to the package directions, cooking it slightly less than instructed. Drain, and set aside. Brown the meats in a skillet with 1 T. garlic. In a large saucepan, pour in the olive oil. Sauté the onion and remaining 1 T. garlic until softened, then add in tomatoes, sugar and salt and simmer for 30 minutes.

To the pasta, combine the meat mixture, sauce and half of the shredded cheese, mixing well. Pour into a lightly greased casserole or lasagna dish. Over the mixture, arrange the American cheese slices then the remaining shredded cheeses. Cover the dish with aluminum foil, bake for 45 minutes at 350 degrees. Remove the foil the last 10-15 minutes of cooking.

Serve with a tossed salad lightly dressed with olive oil and vinegar, and hot garlic bread.