Instructions:

Pasta with Maytag Blue and Maytag White Cheddar

Source: Maytag Dairy Farms - catalog insert, February 2003

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

Lightly grease an 8 x 11-inch baking dish with olive oil.

In large covered pan, bring 4 quarts salted water to a boil. Add pasta; cook until just tender. Drain well and return to pan.

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. Add garlic and cook until lightly brown. Add tomatoes; cook at rapid simmer, breaking up tomatoes with spoon, until sauce is slightly thickened. 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. Sprinkle with 8 ounces crumbled Maytag Blue Cheese, 1 1/2 cups grated Maytag White Cheddar and 1/3 cup Parmesan cheese.

Preheat broiler, placing rack 6 inches from broiler element. Place baking dish under broiler until cheese melts and browns, checking often to be sure it does not burn. Serve immediately.