Serves: 7
Total Calories: 777

12 ounces penne pasta
1 pound extra lean ground beef
1/2 pound lean ground pork
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small red bell pepper, finely chopped
4 pieces of sun-dried tomatoes, thinly sliced
2 cloves garlic, pressed or minced
1 quart thick spaghetti sauce (homemade is best)
1/4 cup bold dry red wine (Burgundy)
3 tablespoons finely chopped sweet basil, or 1 tablespoon dried
1 salt and freshly ground pepper to taste
2 cups shredded mozzarella cheese
1 cup shredded fresh Parmesan cheese

Cook pasta until just barely tender; drain well.

In a large skillet, brown beef and pork in olive oil. Remove meat from pan and add mushrooms, zucchini, bell pepper, dried tomatoes, and garlic to drippings. Sauté this mixture 4 -5 minutes over high heat, stirring often. Return meat mixture to pan and stir in the sauce, wine, basil, salt and pepper. Let this mixture come to a simmer, then remove from heat.

Lightly spray a large, shallow baking dish. Layer half of the penne pasta into the dish, then half of the sauce mixture, followed by half of the cheeses. Repeat layers, then bake in a pre-heated 325° oven for 60 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 777
Calories from Fat: 325

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