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
MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE
This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead.
Provided by CHILI SPICE
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 833.6, Fat 41.1, SaturatedFat 17.7, Cholesterol 84.9, Sodium 2096.9, Carbohydrate 79.3, Fiber 12.5, Sugar 14.3, Protein 37.9
PASTA AND SAUSAGE BAKE
This comforting pasta dish is the star of my family's most-requested dinner. It smells wonderful when baking in the oven. -Janet Roehring, Marble Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until a thermometer reads 160°; drain. Slice into 1/2-inch pieces. In a greased 2-qt. baking dish, combine the sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 867mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
ITALIAN SAUSAGE RAVIOLI BAKE
An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
- Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
- Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
- Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
MARINARA-SAUSAGE PASTA BAKE
Turn your pasta into a hearty dump-and-serve casserole. Simply combine uncooked rigatoni, loose Italian sausage and ricotta in a baking dish, cover with marinara sauce and bake. For the final step, top it with a generous amount of mozzarella and pop it back in the oven until the cheese is melted and bubbly.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
- Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
- Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
- Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 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.
PASTA BAKE WITH ITALIAN SAUSAGE, TOMATO AND CREAM SAUCE
Make and share this Pasta Bake With Italian Sausage, Tomato and Cream Sauce recipe from Food.com.
Provided by Terese
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4-5 litres of water to the boil in a large pasta pot. Add pasta, stir to separate and cook for 10-12 minutes or until pasta is tender. Drain well and place in a large mixing bowl.
- Heat oil in a large pan over high heat. Add the sausage pieces to the pan and cook for 3-4 minutes or until golden and cooked through. Remove and set aside. Add mushrooms to pan and cook over high heat until cooked, about 3-4 minutes. Set aside with sausages.
- Reduce heat and add butter to pan. Add onion and garlic and cook gently for 2-3 minutes or until softenened. Add the semi dried tomatoes, water or stock. Return sausage and mushrooms to pan, with pasta, tomato sauce and spring onions. Toss well to combine then transfer half the mixture to a large well-greased baking dish (approximately 2 litre capacity).
- Dollop ricotta over pasta then top with the remaining sausage mixture and scatter with parmesan cheese.
- Bake in a preheated 200°C oven for 20 minutes.
Nutrition Facts : Calories 757.3, Fat 47.3, SaturatedFat 18.2, Cholesterol 109.3, Sodium 1606.9, Carbohydrate 54.8, Fiber 6.3, Sugar 14.1, Protein 29.3
ITALIAN SAUSAGE AND PENNE PASTA BAKE
Italian sausage and penne grab the headlines in this easy pasta bake, but cream cheese spread and shredded mozzarella take major supporting roles!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage in large skillet on medium heat 8 to 9 min. or until done, stirring occasionally. Remove sausage from skillet; drain skillet. Add oil and onions to same skillet; cook on medium heat 4 min. or until onions are crisp-tender, adding garlic for the last minute. Stir in cream cheese spread and broth; cook and stir 2 min. or until cream cheese spread is melted.
- Drain pasta. Add to cream cheese mixture with the sun-dried tomatoes, basil and sausage; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. Top with cheese; cover.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 530 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 5 g, Protein 15 g
SAUSAGE PASTA BAKE
An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days
Provided by Barney Desmazery
Categories Dinner
Time 2h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 883 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium
EASY ITALIAN BAKED PASTA
Combine Parmesan and mozzarella to give this pasta bake its Italian appeal. This Easy Italian Pasta Bake is oven-ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
ITALIAN SAUSAGE MACARONI BAKE
"Because we have three children who keep us busy, casseroles have been life-savers for me," notes Amber Zurbrugg of Alliance, Ohio. "This one especially appeals to me because it has a rich Italian flavor."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 539 calories, Fat 35g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 1371mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
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