Baked Penne With Sausage Zucchini And Fontina Recipe 415 Food

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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

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)



Baked Penne with Sausage, Zucchini, and Fontina Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 11

3 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 pound HOT Italian sausage, casings
removed
1 onion, chopped
1 red bell pepper, chopped
Salt and Pepper
1 cup whipping cream
1 teaspoon dried oregano
1/2 pound fontina cheese,grated
1/2 lb penne pasta

Steps:

  • Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

SAUSAGE STUFFED ZUCCHINI WITH PENNE PASTA



Sausage Stuffed Zucchini With Penne Pasta image

I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared ahead and refrigerated, then popped in the oven when it's time for dinner. Recipe doubles easily.

Provided by Leslie in Texas

Categories     Penne

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 orange-sized round zucchini or 2 large regular zucchini
1 medium onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
4 garlic cloves, minced
2 medium tomatoes, diced
4 links Italian sausage
4 tablespoons fresh basil, chopped
3/4 teaspoon dried oregano
2 (8 ounce) cans tomato sauce
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
salt and pepper
penne pasta or pasta, of your choice

Steps:

  • Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
  • If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
  • If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
  • Dice the inside of the zucchinis (and top part from round zucchini if using them).
  • Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
  • Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
  • Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
  • When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
  • Add sausage to saute'd vegetable mixture along with 2 T of the basil.
  • Add salt and pepper to taste.
  • Spray a baking dish with cooking spray.
  • Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
  • Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
  • Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
  • Cover and bake at 350 degrees for 1 hour.
  • Prepare pasta according to package directions and drain.
  • When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.

Nutrition Facts : Calories 587.9, Fat 40.2, SaturatedFat 14.9, Cholesterol 80.4, Sodium 1992.6, Carbohydrate 28.1, Fiber 6, Sugar 13.4, Protein 32.2

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 FONTINA



Baked Penne With Fontina image

A friend of mine gave me this recipe (from Tastes of Italia) and I made it for the first time last night for guests. It was a HUGE hit. It's simple and easy to put together. I browned 1# of sweet Italian sausage and added that to the sauce while simmering. I'm a fan of fire roasted tomatoes, so I used those for the small can. The pasta cooking directions were "conflicting" so I modified those. Some of the pine nuts tend to "sneak" into the pasta tubes and you get a delightful little crunch. The only thing I would do different next time is add more red chili pepper flakes for more heat. Made Cheese and Rosemary Breadsticks (#85257) as a side. It was a perfect meal!

Provided by Beaner 2

Categories     Penne

Time 38m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb penne
1/4 cup toasted pine nuts
1/4 cup olive oil
3 garlic cloves, minced
1 pinch salt
1 pinch of red chile chili pepper flakes
1 (28 ounce) can whole tomatoes, with half of the juices drained
1 (14 ounce) can whole tomatoes, with half of the juices drained
1 teaspoon dried oregano
1 tablespoon butter
1/2 cup parmesan cheese
6 -8 slices Fontina cheese
chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
  • Put on a large pot of water to boil for the pasta.
  • Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
  • While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
  • Cook, uncovered, for 8 to 9 minutes or until cheese melts.

QUICK & EASY ZESTY ITALIAN PENNE PASTA BAKE



Quick & Easy Zesty Italian Penne Pasta Bake image

We like this recipe because we use fresh peppers, onions, and zucchini from our garden. I can up with this recipe because I needed a quick recipe for unexpected company and had left over marinara sauce in the refrigerator and breakfast sausage in the freezer. I usually make my recipe with ziti, however, penne pasta is basically the same thing. I make this recipe in the summer when I have lots of "fresh" zucchini from my garden. I always pick fresh, baby zucchini for this recipe, therefore, it isn't necessary to peel the zucchini or cook it, because it is very tender. When it is sliced thin, it cooks perfectly in the casserole and does not require prior cooking. I serve this with fresh garden salad and crusty bread or rolls.

Provided by Judy-Jude

Categories     Penne

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 package Jimmy Dean sausage
1 medium onion, course chop
1 small sweet red pepper, course chop
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon hot crushed red pepper flakes
2 teaspoons dry basil
1 (14 1/2 ounce) can tomato sauce
1 small zucchini, unpeeled,sliced very thin (do not cook zucchini, it will cook in the casserole)
salt and black pepper
1/2 box penne pasta
1 (8 ounce) package shredded colby-monterey jack cheese
1 tablespoon butter, to grease casserole dish

Steps:

  • Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain.
  • Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic.
  • Saute on low until soft, not brown.
  • Place in a small bowl and set aside.
  • In same pan, brown sausage until cooked through.
  • If not using Jimmy Dean Sausage, remove any excess fat.
  • Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste.
  • Bring to a boil, lower heat and simmer 10 minutes.
  • Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese.
  • Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.

PENNE WITH ZUCCHINI AND SAUSAGE



Penne With Zucchini and Sausage image

I got the idea for this recipe from a can of S&W Ready-Cut Diced Tomatoes with Onion and Bell Pepper. The recipe calls for crumbled sausage but my husband and I like our sausage sliced over pasta. It also calls for the pasta to be cooked in the skillet but I cook mine separately and added it to the sauce just before serving. Turned out delicious

Provided by Little Grandma

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 Italian sausages
1/4-1/2 cup water
1 cup of chopped onion
4 cloves of minced garlic
1 cup of sliced zucchini
2 (14 1/2 ounce) cans of s&w ready-cut diced tomatoes with green pepper and onion
1 tablespoon dried oregano
8 ounces cooked penne pasta
1/4 cup grated romano cheese

Steps:

  • Pre-heat oven to 325 degrees.
  • Heat a heavy skillet, preferably cast iron over medium to high heat.
  • Add the Olive Oil and Italian Sausage.
  • Brown Sausage for 5 minutes on each side.
  • Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
  • Cook for 35 minutes or until sausage is cooked.
  • While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
  • Cook until tender, approximately 10 minutes.
  • Add the tomatoes and oregano.
  • Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
  • You may add some pasta water if the sauce gets to thick.
  • Remove sauce from heat.
  • Season with pepper to taste and add the cooked pasta and toss.
  • Cover the pan and let sit a few minutes.
  • Slice the sausage and mix with pasta.
  • Serve with Grated Romano Cheese.

Nutrition Facts : Calories 567.2, Fat 28.9, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1072.7, Carbohydrate 55.1, Fiber 7.7, Sugar 3.3, Protein 22.9

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