Pasta with Maytag Blue and
Maytag White Cheddar

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  • 8 ounces Maytag Blue cheese, crumbled
  • 1 1/2 cups Maytag White Cheddar, grated
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound penne or ziti pasta
  • 1 pound Italian sausage (4-5 links), casings removed
  • 2 large cloves garlic, minced
  • 1 (28 ounce) can whole peeled tomatoes
  • 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, diced
  • 2/3 cup grated Parmesan cheese, divided


  1. Lightly grease an 8 x 11-inch baking dish with olive oil.
  2. In large covered pan, bring 4 quarts salted water to a boil. Add pasta; cook until just tender. Drain well and return to pan.
  3. In large skillet, add 2 tablespoons olive oil and heat. Add sausage; cook until browned, breaking into bite-size pieces as it cooks. Remove from skillet when done. Remove excess oil from skillet.
  4. Add garlic and cook until lightly brown.
  5. Add tomatoes; cook at rapid simmer, breaking up tomatoes with spoon, until sauce is slightly thickened.
  6. Add sausage, diced hot cherry peppers and 1/3 cup Parmesan cheese to tomato sauce. Stir together. Pour over pasta; mix well and pour into baking dish, spreading evenly.
  7. Sprinkle with 8 ounces crumbled Maytag Blue Cheese, 1 1/2 cups grated Maytag White Cheddar and 1/3 cup Parmesan cheese.
  8. Heat broiler, placing rack 6 inches from broiler element.
  9. Place baking dish under broiler until cheese melts and browns, checking often to be sure it does not burn.
  10. Serve immediately.

Source: Maytag Dairy Farms - catalog insert, February 2003

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