Once more we break out the Infinite Circulon 6-quart chef pan and give the stockpot and colander the day off. You can also make it ahead as much as a day before dinner.
1 package Italian sausage
1 pound penne, uncooked
1 pound Mozzarella, shredded
1 jar pasta sauce or 24 to 32 ounces of homemade sauce
1 quart beef broth
Arrange sausage links in pan, bake from a cold start for 30 minutes at 350 degrees F. Leave in oven 15 additional minutes.
Rest sausage links for 15 minutes on the cutting board.
Slice each link into 8 slices.
Place uncooked penne in the bottom of the unwashed pan, arrange sausage slices on top.
Scatter shredded Mozzarella evenly over sausage and penne.
Whisk together pasta sauce and beef broth until combined.
MAKE-AHEAD STEP: Cover pan and sauce/broth vessel, refrigerate until cooking time.
Pour sauce/broth blend over other ingredients, allow about 2 minutes for liquid to settle to the bottom.
Bake 1 hour from a cold start at 350 degrees F, leave in oven 15 minutes after baking. Rest 15 minutes at room temperature.
Mangia! Mangia!










