Baked Penne Smoked Sausage Food

SAUSAGE, PENNE, AND PEPPERS

Steps:

• Saute onion and peppers in oil.
• Add garlic, tomatoes, sugar, salt and pepper.
• Reduce heat and simmer.
• Add sausage and simmer covered about 20 minutes.
• While sausage and tomatoes are simmering, cook penne according to package directions.
• Add basil, parsley and penne to sausage mix and toss to combine.

BAKED PENNE AND SMOKED SAUSAGE

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.

PENNE AND SMOKED SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, 1/2 cup cheddar cheese and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 3-qt. baking dish. Cover and bake at 375° until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheeses. Bake, uncovered, until cheese is melted, 3-5 minutes longer.

BAKED PENNE WITH ITALIAN SAUSAGE

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.

CHEESY PENNE PASTA AND SMOKED SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions.
• Meanwhile, brown sausage in a skillet and drain. (I skipped this step since I was using fully cooked turkey smoked sausage and wouldn't have any fat to render).
• In a large bowl, combine milk and soup.
• Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
• Drain pasta and stir into sausage mixture.
• Transfer to a greased 13 x 9 baking dish.
• Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

BAKED PENNE WITH ITALIAN SAUSAGE

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.

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER

Steps:

• Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

PENNE AND SMOKED SAUSAGE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.
• In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage.
• Drain pasta; stir into sausage mixture.
• Transfer to a greased 13x9x2 inch baking dish. Cover and bake at 375 for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED PENNE & SMOKED SAUSAGE

Steps:

• Heat oven to 375°F
• Cut sausage into 1/4* slices and brown in skillet; drain.
• Combine soup and milk m 3-qt casserole.
• Stir m pasta, sausage. 1/2 cup cheese, 1/2 cup French Fried Onions and peas.
• Bake 45 minutes covered tightly with foil.
• Uncover and top with remaining cheese and onions.
• Bake 3 minutes until golden.
• Let stand for 5 minutes before serving.

SMOKY SAUSAGE PENNE

Steps:

• Heat oven to 350 degrees F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on package. In large bowl, mix pasta, cooking sauce, sausage, tomatoes and 1/2 cup of the cheese. Spread in baking dish.
• Cover; bake 20 minutes. Uncover; bake 10 to 15 minutes longer or until hot in center and bubbly around edges, sprinkling with remaining 1/2 cup cheese during last 5 minutes of baking.

BAKE PENNE & SMOKED SAUSAGE

Steps:

• Preheat oven to 375 degrees F. Cut sausage into 1/4" slices and brown in skillet; drain.
• Combine soup and milk in 3-qt. casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup fried onions and peas.
• Bake 30 minutes until hot; stir.
• Top with remaining cheese and onions. Bake 3 minutes until golden.

ON TOP OF OLE SMOKY, ALL COVERED WITH CHEESE: SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Add the pork and beef to a bowl and season liberally with salt and pepper. Trim the crust of bread and chop into fresh breadcrumbs in a food processor, scrape into a small bowl and soak in milk. Return the processor to the base. Squeeze out some of the liquid from the bread and add the moistened bread to the meat, season with a little freshly grated nutmeg, a few grates. Add a beaten egg yolk and half of the chopped parsley to the bowl, a couple of tablespoons. Add 2 cloves finely chopped garlic to the meat. Add the mortadella to the food processor and pulse to very finely chop the meat, add to the ground meats along with a couple of handfuls of grated pecorino. Drizzle the meat liberally with extra-virgin olive oil. Place a baking rack over a baking sheet or cover a baking sheet with parchment baking paper. Mix the meatballs and roll into large walnut-size balls and roast 12 to 15 minutes to light brown, but not cooked through.
• Meanwhile, heat extra-virgin olive oil, 3 turns of the pot, over medium to medium-high heat in a large Dutch oven. To the warm oil, add fennel seeds, chile pepper, onions, and sliced garlic, season with salt and pepper, and marjoram. Stir 4 to 5 minutes then add tomato paste and stir 30 seconds, pour in wine and stir a minute, then add stock and tomatoes. Break up the tomatoes into small bits and when sauce comes to a boil reduce heat to simmer, add a few leaves of torn basil, reserving a few for garnish. Add the remaining chopped parsley and gently slide in the meatballs. Simmer the mixture 15 to 20 minutes to combine flavors and finish cooking the meat through.
• Cook's Note: Cook the pasta at this time or if this is a make-ahead meal cool completely, cover and store. Reheat the sauce over medium heat covered until it bubbles then uncovered at gentle simmer while pasta cooks.
• Cook the pasta in large pot of boiling, salted water to al dente. Save about 1/2 cup starchy cooking liquid just before draining. Add the drained pasta back to the hot pot with butter, a few ladles of sauce and the reserved starchy liquid. Toss to combine and melt butter. Serve in bowls with lots of sauce and meatballs on top, lots of shaved cheese and a few leaves of torn basil.
• Serve with simple tossed greens salad if you like but it'll probably get ignored...it is spaghetti and meatballs night!