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ingredients

8 ounces dried penne pasta
2 teaspoons olive oil
2 links hot Italian sausage (8-oz total), casings removed
2 cloves garlic, peeled and minced
2 cups chopped rinsed swiss chard leaves (about 3-oz)
2 cups vino de milo roasted garlic chianti pasta sauce
1/4 teaspoon each salt and pepper
2 cups shredded mozzarella cheese (8-oz)
1/4 cup shredded parmesan cheese

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serves 6 (3 servings per pizza)
adapted from: cooking light

directions
  1. Bring about 4 quarts water to a boil in a large pan. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain in a colander.
  2. In the same pan, pour oil into the same pan over medium-high heat. Add sausage and garlic and stir, breaking apart with spoon, until sausage is crumbled and brown, about 10 minutes.
  3. Add chard and stir until wilted, about 5 minutes. Stir in vino de milo roasted garlic chianti pasta sauce, salt, pepper, and cooked pasta. Pour mixture into a 2- to 2 1/2-quart baking dish. Sprinkle mozzarella and parmesan cheeses over the top.
  4. Bake in a 350-degree oven until cheese is browned and bubbling, 25 to 30 minutes.
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