Deluxe Creamy Italian Sausage Bake Food

CREAMY ITALIAN SAUSAGE ONE-PAN PASTA

Steps:

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
• Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
• Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

ITALIAN-INSPIRED CASSEROLE

Steps:

• In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

ITALIAN SAUSAGE BAKE

Steps:

• Preheat the oven to 375F.
• In a large skillet over medium high heat, add the oil to the pan.
• Sear the Italian sausage on each side until browned, which will be about 2-3 minutes on each side. The sausage will NOT be cooked through at this point.
• Remove the sausage from the pan and set it aside.
• Add more oil to the pan if needed and then add the bell peppers, onion, garlic salt, and pepper to the pan. Saute until mostly soft, which took about 5-6 minutes.
• Add the sausage back to the pan and nestle it around the onion and peppers mix.
• Sprinkle the Italian seasoning over the top.
• Spread the marinara sauce over the Italian sausage casserole and then sprinkle with the mozzarella cheese.
• Bake for 15+ minutes until the sausage is cooked through and the cheese is melted. To get the crispy cheese appearance, broil the dish for 1-2 more minutes.

SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

ITALIAN SAUSAGE BAKE

Steps:

• Preheat your oven to 375 degrees F (190 degrees C) and lightly grease your 2.5-quart casserole or baking dish, or a 9 x 13 baking pan with extra virgin olive oil.
• Cook your rotini, penne, rigatoni, or ziti pasta per the package instructions, minus about two minutes for an al dente texture. Drain and rinse in cool water to stop the cooking process.
• Transfer the cooked pasta to your prepared baking dish.
• Pour marinara or spaghetti sauce over the cooked pasta layer.
• Cut your Italian sausage links into chunks and press them into the top of the sauce layer.
• Grate mozzarella and Parmesan cheeses then spread over the top of the sausage layer.
• Top with fresh cut basil and bake at 375 degrees F (190 degrees C) for 35-40 minutes. The casserole should be bubbling around the edges and the sausage pieces should have an internal temperature of 160 degrees F (71 degrees C) when done.
• Remove from the oven and serve immediately. Garnish with more cheese, basil, or chopped parsley if desired.

DELUXE CREAMY ITALIAN SAUSAGE BAKE

Steps:

• Heat oven to 375°F.
• Cook sausage in large skillet on medium-high heat 5 to 7 min. or until done, stirring frequently.
• Meanwhile, prepare Dinner in large saucepan as directed on package. Stir in sausage, onions, green peppers, milk, egg and black pepper.
• Spoon into 8-inch square baking dish sprayed with cooking spray. Top with cheeses.
• Bake 20 min. or until heated through.

SAUSAGE PASTA BAKE

Steps:

• To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
• Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
• Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
• Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.