Healthy Baked Ricotta Penne

2 boxes of Multi-Grain Rigate Penne (Jewel brand)
1 pkgs. Hot Italian turkey sausage (must use hot), remove from casing
4 jars 28 oz Prego Healthy Heart Marinara Sauce
2 lbs. fat-free ricotta cheese
1 8 oz. pkgs of shredded parmesan cheese

Litely fry sausage removed from casing in olive oil breaking up into crumbled
pieces. Add marinara sauce and 1/2 cup red wine. Heat to simmer 1/2 hr.
Set aside. Boil water in large dutch oven and cook pasta a la dente. Litely
spray with cooking spray 2 9x11 baking pans. Separate drained penne into
the two pans. Pour good amount of sauce over penne, litely mix into penne.
Drop by large spoonfuls 1/2 container of the ricotta cheese to ea. pan of penne.
Litely toss some ricotta into penne and dollop some all over too leaving in dollops. Pour
more sauce over top of casserole. Cover with parmesan cheese. Bake 350 degrees 1 hour till parmesan check till hot and bubbly through. Cut into large squares. Serve leftover marinara sauce on the side to top individual servings.

Credit for this recipe is due to my friend/school chum Artie Quarto's original recipe. I have devised a health conscious multigrain version. Thank you again Artie! Please see Artie's
blogg for his original recipe and visit his new restaurant opening in Sycamore and more....he is
one excellent chef!!!!