Baked Penne Sausage Food

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BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

BAKED PENNE WITH SAUSAGE



Baked Penne with Sausage image

This easy baked penne recipe has plenty of Italian sausage baked with marinara sauce and lots of parmesan and mozzarella cheese!

Provided by Natasha Bull

Categories     Main Course

Time 45m

Number Of Ingredients 9

1 pound uncooked penne pasta
17.6 oz/500g Italian sausages (crumbled)
1/2 medium onion (chopped)
4 cloves garlic (minced)
3 cups (24 oz.) marinara sauce
1/2 teaspoon red pepper flakes (optional)
1.5 cups shredded mozzarella or cheddar
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Steps:

  • Preheat oven to 375F and move the rack to the top third of the oven.
  • Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and set it aside.
  • Crumble the sausage meat directly into a skillet, and add the onion in too. There should be enough fat released by the sausage to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
  • Stir in the garlic and cook for about a minute.
  • Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it's warmed through.
  • Add the drained pasta to a 9x13 baking dish and then pour the sausage mixture over top. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
  • Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.

Nutrition Facts : Calories 761 kcal, Carbohydrate 66 g, Protein 36 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 100 mg, Sodium 1689 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

BAKED SAUSAGE PENNE



Baked Sausage Penne image

I love baked pasta, but wanted to make something a little different from most of the recipes that I saw. I use homemade marinara and homemade pesto, but feel free to use jarred if that's what you have on hand. You can also use chicken or turkey sausage instead of pork if you wish. This was intended to make dinner for two plus leftovers, as there are only two of us in the house, and I wanted it to be easy enough to pull together on a weeknight. Serve with a green salad, garlic bread, and a nice glass of red wine. Cooking time includes prep and resting time.

Provided by IngridH

Categories     Penne

Time 55m

Yield 1 casserole, 3 serving(s)

Number Of Ingredients 9

8 ounces Italian sausage, casings removed (mild or spicy- your choice)
6 ounces penne pasta, uncooked
1 1/2 cups marinara sauce (homemade or jarred)
2 -3 tablespoons pesto sauce (homemade or jarred)
1 teaspoon italian seasoning
1 dash chili flakes
salt and pepper
4 ounces mozzarella cheese, shredded
1 ounce parmesan cheese, grated

Steps:

  • Preheat the oven to 350.
  • In a large pot of boiling, salted water; cook the pasta just to al dente. You don't want it mushy, as it will cook more in the oven.
  • While pasta is cooking, brown the italian sausage in a saute pan over medium heat, breaking it up into small pieces.
  • Drain any accumulated grease and discard.
  • Add the marinara sauce, pesto, italian seasoning and chili flakes. Stir, and let simmer, stirring occasionally for 5 -6 minutes, until the sauce comes to a boil.
  • Taste, and add salt, pepper, or more italian seasoning as necessary.
  • Drain the cooked pasta, and place in a mixing bowl.
  • Add the sauce mixture and 3 ounces of the shredded cheese. Stir to combine.
  • Coat an 8 x 8 (or similar sized) baking dish with cooking spray.
  • Place pasta mixture in the baking dish, spreading to fill the dish evenly.
  • Top with the reaining cheeses.
  • You could make ahead to this point, and refrigerate until you are ready to cook, but if so, your baking time will be longer.
  • Bake, uncovered at 350 for 20 minutes or until bubbly and heated through.
  • Let rest for 5 minutes before serving.

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

Make and share this Baked Penne with Italian Sausage recipe from Food.com.

Provided by PugsAndKisses

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
1 lb mild Italian sausage
1 cup chopped onion
1/2 cup white wine
2 teaspoons olive oil
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place sausage and onion in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain excess fat.
  • Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.
  • Stir in tomato sauce, diced tomatoes and tomato paste.
  • Simmer for 10 minutes, stirring occasionally.
  • Toss with cooked pasta, and place in a 9x13 inch baking dish.
  • Sprinkle top with mozzarella.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 662.8, Fat 32, SaturatedFat 12.6, Cholesterol 72.6, Sodium 1750.9, Carbohydrate 63.1, Fiber 9.1, Sugar 8.9, Protein 29.4

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

PENNE WITH SPICY SAUSAGE



Penne with Spicy Sausage image

Provided by Trisha Yearwood

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound ground hot Italian sausage
1 large sweet onion, finely chopped
3 cloves garlic, grated
1 1/2 teaspoons dried oregano
Pinch crushed red pepper flakes
One 32-ounce can crushed seasoned tomatoes
One 16-ounce can seasoned tomato sauce
Kosher salt and freshly ground black pepper
1 pound penne pasta
Grated Parmesan cheese, optional

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
  • Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
  • Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

BAKED PENNE WITH SAUSAGE, TOMATO AND CAULIFLOWER



Baked Penne with Sausage, Tomato and Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 1/2 cups chicken stock
Generous pinch saffron threads
Kosher salt
1 head cauliflower, cored
1 tablespoon EVOO
1 pound bulk Italian sweet sausage
3 to 4 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/2 cup dry white wine
1 bay leaf
1 thin cinnamon stick (2 to 3 inches long)
One 28-to-32 ounce can whole San Marzano tomatoes (look for the DOP label)
Freshly ground pepper
1 pound penne rigate
1 cup heavy cream
8 ounces mild provolone, caciocavallo or young Asiago cheese, shredded
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated pecorino
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
  • Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
  • Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
  • Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
  • a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
  • Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.

BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

PENNE & SAUSAGE CASSEROLES



Penne & Sausage Casseroles image

Cheese, sausage and mushrooms make this casserole a consistent hit. It comes together quickly and feeds a crowd, too. -John Venturino, Concord, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 14

1-1/2 pounds uncooked penne pasta
1 pound bulk Italian sausage
1 pound sliced fresh mushrooms
1 large onion, chopped
3 tablespoons olive oil
6 garlic cloves, minced
1 tablespoon dried oregano
1-1/2 cups dry red wine or beef broth, divided
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 cup beef broth
4 cups shredded part-skim mozzarella cheese
4 cups shredded fontina cheese
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts : Calories 460 calories, Fat 21g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 756mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

BAKED SAUSAGE AND PENNE



Baked Sausage and Penne image

Add something cheesy to your family's dinner! Bake this delicious casserole made with pork sausage and pasta.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

2 2/3 cups uncooked penne pasta (8 oz)
1 lb bulk Italian pork sausage
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1 jar (24 oz) marinara sauce
1/4 cup chopped fresh basil leaves
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 cup shredded Italian cheese blend (4 oz)
Thinly sliced fresh basil leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or 3-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
  • Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Add sausage, marinara sauce and basil to cooked pasta in Dutch oven; stir well. Spoon into baking dish.
  • In small bowl, mix ricotta cheese, Parmesan cheese and egg. Spoon over pasta mixture. Sprinkle with cheese blend.
  • Cover; bake 20 minutes. Uncover; bake 10 minutes longer or until bubbly and cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 580, Carbohydrate 50 g, Fiber 5 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg

BAKED PENNE AND SMOKED SAUSAGE



Baked Penne and Smoked Sausage image

Hillshire Farm® Smoked Sausage is baked in a creamy sauce with pasta, French-fried onions, cheese, and peas in this easy one-dish meal.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 58m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 (10.75 ounce) can cream of mushroom soup
2 ½ cups milk
8 ounces uncooked penne pasta
1 ½ cups French-fried onions, divided
1 cup shredded Cheddar cheese, divided
1 cup frozen peas

Steps:

  • Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
  • Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
  • Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
  • Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 939.6 calories, Carbohydrate 67.1 g, Cholesterol 75.2 mg, Fat 61.8 g, Fiber 3 g, Protein 24.6 g, SaturatedFat 22.3 g, Sodium 1644.6 mg, Sugar 8.2 g

SAUSAGE AND PEPPER PENNE



Sausage and Pepper Penne image

This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.

Provided by Chelsey Carr

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 17

2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
  • Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
  • Drain pasta and spoon onto plates and top with sauce mixture.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g

SAUSAGE & PENNE MARINARA



Sausage & Penne Marinara image

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

PENNE SAUSAGE BAKE



Penne Sausage Bake image

What I do is just buy bulk Italian sausage. This is very good. I hope you like it. Please let me know what you think.

Provided by Kim19068

Categories     Penne

Time 50m

Yield 9 serving(s)

Number Of Ingredients 6

1 (1 lb) package penne or 1 (1 lb) package tube pasta
1 small onion
1 tablespoon canola oil
1 lb Italian turkey sausage link, casing removed
3 cups meatless sauce
1 1/2 cups mozzarella cheese

Steps:

  • Cook pasta according to package directions.
  • In a large skillet saute onion in oil for 6 to 7 minutes.
  • Add sausage,cook and stir until sausage is no longer pink.
  • Drain.
  • Stir in spaghetti sauce.
  • Transfer to a 3 qt baking dish coated with non stick spray.
  • Cover and bake at 350 for 15 to 20 minutes.
  • Uncover sprinkle with cheese.
  • Bake 5 to 10 minutes longer or until cheese is melted.

BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)



Baked Penne With Sausage and Spinach (Oven or Crock-Pot) image

This baked pasta recipe is great for a potluck, or to take to someone who is in need of a home-cooked "comfort" meal. It's very flavorful, simple to prepare, and inexpensive to make. You can bake it in the oven or make it in the crockpot (instructions included). I particularly like the blend of fresh and zesty ingredients (spinach, fresh mozarella, pesto and hot sausage). For a fantastic meal, serve it with my Recipe #291227, #291227.

Provided by CookinDiva

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion, finely chopped (1 medium onion)
1 lb Italian sausage, hot (or mild if you prefer)
3 large garlic cloves, minced
1/2 cup red wine
1 (28 ounce) can crushed tomatoes (I like Cento brand)
1/2 cup water
1/4 cup pesto sauce, bottled (I use homemade)
1 lb penne pasta
2 cups baby spinach leaves, fresh, coarsely chopped
8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella)
1 cup parmesan cheese, divided usage

Steps:

  • Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
  • SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
  • Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
  • PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
  • In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
  • Sprinkle final 1/2 CUP Parmesan on top.
  • Bake 375 for 30 minutes, uncovered, until hot and bubbly.
  • CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

PENNE SAUSAGE BAKE



Penne Sausage Bake image

"This hearty pasta dish was inspired by the delicious sausage rolls served at our favorite Italian restaurant," relates Vicky Benscoter of Birmingham, Alabama. "I serve if frequently for supper since it's easy to prepare and my husband thinks it's great!"

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1 package (16 ounces) uncooked penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 pound Italian turkey sausage links, casings removed
3 cups fat-free meatless spaghetti sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta., Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 276 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 948mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

BAKED PENNE WITH SAUSAGE AND RICOTTA



Baked Penne With Sausage and Ricotta image

Penne pasta, Italian sausage, ricotta, mozarella, and parmigiano-regianno baked into a delicious, bubbly supper. You can make this ahead, refrigerate, covered overnight, and reheat before serving.

Provided by KathyP53

Categories     Penne

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 lb mild Italian sausage, casings removed
1 (28 ounce) can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
salt
fresh ground black pepper
1 lb penne pasta
3 cups ricotta cheese (whole, not part-skim)
1/2 lb fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
  • Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
  • Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.

Nutrition Facts : Calories 741.5, Fat 41, SaturatedFat 18.1, Cholesterol 103.6, Sodium 1013.3, Carbohydrate 61.1, Fiber 8.2, Sugar 6.6, Protein 34.4

SAUSAGE PENNE BAKE



Sausage Penne Bake image

No one will guess a dish this cheesy and filling could be healthy, but this one's chock-full of eggplant, whole wheat pasta, tomatoes and fabulous flavor. -Barbara Kempen, Cambridge, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked whole wheat penne pasta
3/4 pound Italian turkey sausage links, casings removed
1 small eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/2 cup dry red wine or chicken broth
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
2 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped ripe olives
2 teaspoons dried basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain., Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet., Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 325 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 623mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges

SAUSAGE BAKED PENNE



Sausage Baked Penne image

Bring Italian flavors to your family's dinner table tonight. Italian pork sausage and penne pasta star in this cheesy dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 box (16 oz) penne pasta
1 lb bulk Italian pork sausage
1 cup part-skim ricotta cheese
2 cloves garlic, finely chopped
1/2 teaspoon dried basil leaves
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups tomato pasta sauce
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
Small fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
  • In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
  • Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.

Nutrition Facts : Calories 590, Carbohydrate 57 g, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 990 mg

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