Penne Salami Bake Recipes

Steps:

• Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.

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.

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.

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.

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.

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Cook pasta according to package directions.
• In a large skillet saute onion in oil for 6 to 7 minutes.
• Add sausage,cook and stir until sausage is no longer pink.
• Drain.
• Stir in spaghetti sauce.
• Transfer to a 3 qt baking dish coated with non stick spray.
• Cover and bake at 350 for 15 to 20 minutes.
• Uncover sprinkle with cheese.
• Bake 5 to 10 minutes longer or until cheese is melted.

Steps:

• Cook pasta according to package directions, drain and set aside.
• Preheat oven to 350 Degrees F.
• In a large skillet, saute the onion and garlic in olive oil until tender.
• Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
• Simmer, uncovered, for 5 minutes.
• Remove from heat and stir in pasta.
• Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
• Place in oven and bake 15 miunutes.

Steps:

• Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
• Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
• Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
• a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
• Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
• In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
• Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.

Steps:

• Prick sausages in several places.
• Heat oil in a large, deep frying pan set over medium high heat.
• Add sausages& cook until evenly browned- about 8 minutes.
• Remove from pan& cut into 1/2 inch pieces.
• Add onions to fat remaining in pan& saute for about 5 minutes.
• Return sausages to pan.
• Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
• Drain excess fat from pan.
• Stir tomato sauce, basil& wine into sausage mixture.
• Bring to a boil, then reduce heat& simmer for 15 minutes.
• Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
• Drain- reserving 1/2 cup of the cooking water.
• Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
• Mix well.
• Combine Mozarella& Parmesan cheese and parsley.
• Stir into the pasta mixture.
• Bake in preheated 375F oven for 30 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain., Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet., Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.