Sausage Pasta Casserole Food

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 SAUSAGE AND PENNE CASSEROLE

Steps:

• Heat oven to 350°. Cook and drain pasta as directed on package.
• While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.
• Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.

SAUSAGE PASTA BAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
• Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
• Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
• Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
• Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
• Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it's al dente. Drain in a colander and tip into a large baking dish.
• Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE

Steps:

• Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
• Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
• Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
• To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

SAUSAGE PASTA

Steps:

• Chop the broccoli florets off the stalk.
• Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
• Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
• Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
• Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
• Stir and fry while you peel and finely slice the garlic and onions.
• Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
• Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
• Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
• Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
• Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
• Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.

PENNE & SAUSAGE CASSEROLES

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.

SAUSAGE PASTA

Steps:

• Put a large pan of water on to boil.
• Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
• Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
• Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
• Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
• Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

BAKED ZITI WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
• Preheat the oven to 425°F and set the oven rack in the middle position.
• Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
• Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
• Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

CHEESY HOT ITALIAN SAUSAGE PASTA BAKE

Steps:

• Cook the pasta till just before al dente. Drain and rinse under cold water to stop the cooking process.
• Over medium-high heat, saute garlic until fragrant.
• Add sausage and stir to break up any lumps. Cook until sausage is browned, about 5 minutes. Drain any excess fat.
• Add in marinara sauce, tomatoes, Italian seasoning, sugar and Worcestershire sauce and stir to combine. Simmer for 2 minutes.
• Combine the pasta with the meat sauce, 1 1/2 cups mozzarella and Parmesan cheese. Stir to mix well.
• Spoon pasta mixture into a 9×13 casserole dish.
• Top with remaining mozzarella cheese.
• Bake at 350°F for 30 minutes.
• Broil at 450°F for 2-3 minutes or until the cheese starts to brown.
• Dish and serve hot.
• Enjoy!

20 WAYS TO USE LEFTOVER SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover sausage recipe in 30 minutes or less!

ITALIAN SAUSAGE AND PASTA CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

SPICY SAUSAGE AND PASTA CASSEROLE

Steps:

• Over medium high heat, add olive oil to a dutch oven and toss with smoke sausage and onions. Saute until lightly browned. Add garlic and cook until fragrant, only about 30 seconds.
• Add in broth, tomatoes, half and half, pasta, salt, and pepper. Stir to combine.
• Bring to a boil, cover, and reduce heat to medium low. Simmer until pasta is tender.
• Remove the pot from heat and stir in 1 cup of cheese.
• Transfer to a casserole or baking dish and top with remaining cup of cheese and scallions. Broil until cheese is slightly browned and bubbly.
• Serve & enjoy!

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.

SAUSAGE PASTA CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a small skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Drain and rinse pasta in cold water. Cut pasta into 3-in. pieces. Stir the pasta, sausage and spaghetti sauce into meat mixture., Transfer to an 8x4-in. loaf pan coated with cooking spray; sprinkle with cheeses. Bake at 350° for 15-20 minutes or until bubbly and cheese is melted.

ITALIAN SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Set a large pot of salted water to boil. Cook the pasta for 5-6 minutes. Drain and rinse in cold water to stop the cooking.
• Brown and crumble the sausage in a large skillet. Be sure it is golden brown or it will be rubbery when you bake it. Add the chopped onion, garlic, and seasonings and sauté until onions are translucent.
• Pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer.
• Add the fresh spinach on top of the sausage and cover the pan with a lid. When the spinach has wilted, gently stir to combine. Pour in the heavy cream.
• Gently toss the pasta together with the sausage mixture and then evenly divide into 2 8x8 freezer friendly dishes or 1 9x13 baking dish.
• Sprinkle top with fresh parmesan cheese.
• Cover in tin foil and freeze. To bake, thaw overnight in fridge and then bake as directed.
• Bake at 350°F for 35 minutes. Remove the tin foil cover and continue to bake for 10-15 minutes until golden brown and bubbling.
• Serve with fresh pineapple. It is practically essential to the taste of the dish.

ITALIAN SAUSAGE PASTA BAKE

Steps:

• Cook pasta just until al dente (where it still has some bite). The pasta will continue to bake in the oven later, so you don't want it to be too soft.
• Meanwhile, in a large skillet sauté sausage, bell pepper, and mushrooms until sausage is no longer pink, breaking up the meat as it cooks. Drain.
• Combine sausage mixture with cooked pasta, marinara sauce, half-and-half, and Parmesan.
• Pour half of the pasta mixture into a 13x9-inch baking dish that has been sprayed with cooking spray. Layer half of the mozzarella slices on top.
• Add another layer of pasta and a final layer of mozzarella.
• Bake at 375 degrees F, uncovered, for about 25-30 minutes (or until warmed through and cheese is melted).

EASY SAUSAGE, HAM AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage; cook and stir 4 min. or until evenly browned. Add ham, tomatoes, Italian seasoning and remaining dressing; stir. Cook 3 to 4 min. or until heated through, stirring frequently.
• Add pasta, chickpeas and 1/2 cup cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 10 to 15 min. or until heated through. Sprinkle with remaining cheese; let stand 5 min. or until melted. Sprinkle with basil.

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.