BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FETA
Shake things up on pasta night with baked penne made with chicken sausage, zucchini, and feta. It's a healthier option that the whole family will enjoy.
Provided by Kelli McGrane
Categories Pasta
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F and bring a large pot of water to a boil.
- Place penne in boiling water and cook for 10 minutes, or until al dente. Drain and transfer to a large mixing bowl. Set aside.
- While pasta cooks, place a large skillet over medium-high heat and add 1 teaspoon oil.
- Once oil is hot, add crumbled sausage to skillet and cook until starting to brown and cooked through, about 5 minutes. Remove from pan and transfer to a paper towel-lined plate to drain.
- Return the same skillet to medium-high heat add 1 tablespoon oil. Once oil is hot, add zucchini, garlic, salt, and pepper. Cook until zucchini is softened, about 8 minutes, stirring occasionally.
- Whisk together flour and chicken broth. Add mixture to the pan, stir, and cook another 2 minutes, or until mixture has thickened.
- Add zucchini, cooked sausage, cottage cheese, and about half of the feta to the mixing bowl with the pasta. Stir well to combine.
- Lightly grease a 9-by-13-inch baking pan with cooking oil spray. Pour pasta mixture in the pan. Sprinkle reserved feta on top.
- Bake for 20 minutes, or until cheese is bubbling and pasta is lightly browned on top. Remove from oven and set aside to cool for 5 minutes before serving.
Nutrition Facts : ServingSize 1 large scoopful, Calories 466 calories, Sugar 4.2 g, Sodium 880.5 mg, Fat 16.1 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 73.5 g, Fiber 7.1 g, Protein 21.6 g, Cholesterol 55.2 mg
BAKED PENNE WITH ITALIAN SAUSAGE
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
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
PENNE & SAUSAGE CASSEROLES
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
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 PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 11
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.
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
BAKED PENNE WITH FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
- Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
- Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.
Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams
PENNE WITH ZUCCHINI AND SAUSAGE
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
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
BAKED SAUSAGE PENNE
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
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
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
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.
PENNE SAUSAGE BAKE
"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
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
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