Sausage And Macaroni Bake Recipes

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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



Pasta and Sausage Bake image

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.

1 pound Italian sausage links
1 jar (14 ounces) spaghetti sauce
8 ounces mostaccioli, cooked and drained
1/3 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

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



Baked Penne with Italian Sausage image

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

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

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



Cheesy Baked Pasta With Sausage and Ricotta image

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.

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

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



Italian Sausage Macaroni Bake image

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.

1-1/2 cups uncooked elbow macaroni
3/4 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper

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



Make Ahead Italian Sausage and Pasta Bake image

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

1 1/2 lbs Italian sausage (mild or hot)
olive oil (optional)
2 onions, coarsely chopped
3 garlic cloves, minced
1 large sweet red pepper, coarsely chopped
28 ounces meatless extra chunky pasta sauce
213 ml can tomato sauce
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon fennel seed
5 cups penne pasta
1 (284 g) package fresh spinach (trimmed and coarsely chopped)
3 cups shredded provolone cheese or 3 cups mozzarella cheese
1 cup grated asiago cheese or 1 cup parmesan cheese

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



Sausage pasta bake image

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

400g rigatoni or penne
125g ball mozzarella, chopped into chunks
2 tbsp olive oil
6 pork sausages
4 garlic cloves, sliced
pinch of chilli flakes (optional)
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
1 tbsp butter
1 tbsp plain flour
350ml milk
50g parmesan, grated, plus extra to serve

ITALIAN SAUSAGE POLPETTINA & MACARONI BAKE

This big dish is guaranteed to be a crowd-pleaser - you can never make too much of this kind of food

Provided by John Torode

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 15



Italian sausage polpettina & macaroni bake image

Steps:

  • Make the white sauce. Melt the butter in a medium pan, then stir in the flour. Keeping the heat high, whisk in the milk and bring to the boil, whisking until smooth and thickened. Season with a good pinch of salt and some pepper, then stir in most of the grated cheese and set aside, with the surface covered with cling film to stop if forming a skin.
  • Heat the oil in a large, heavy-based casserole or frying pan, then add the onions and garlic and a real good grind of black pepper and salt. Cook slowly and gently until the onions are soft but not coloured. Take half the mix out and mix with the breadcrumbs and milk in a large bowl. Using a slotted spoon, lift the rest of the onions out of the pan, leaving the oil behind, and set aside.
  • Mix the mince and sausagemeat, chopped parsley and lots of salt and pepper into the breadcrumbs. Mix really well with your hands until the whole thing becomes pasty rather than lumpy. Shape into the size of ping-pong balls, then heat the pan again and brown the Simply serve with a fresh green salad balls in batches in the leftover onion oil. Remove the final batch, then return the reserved onions to the pan with the wine. Bubble over a high heat, scraping the bottom of the pan, then stir in the tomatoes and meatballs. Bring to a simmer and cook for 5 mins. Can be made up to 2 days ahead or frozen.
  • Heat oven to 200C/180C fan/gas 6 and boil the macaroni according to pack instructions. Drain well, then mix with the meatball sauce. Tip into the largest ovenproof dish you have. Top with the white sauce (warm it a bit if it is slightly solid), then scatter with the remaining cheese. Bake for 35-40 mins until bubbling and golden.

Nutrition Facts : Calories 881 calories, Fat 47 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 1.75 milligram of sodium

150ml olive oil
2 large onions , finely diced
2 garlic cloves , crushed
100g fresh breadcrumb
50ml milk
500g quality beef mince
500g Italian sausage (about 8), meat squeezed from the skins
good handful chopped parsley
200ml red wine
2 x 400g cans chopped tomatoes
500g pack macaroni
50g butter
50g plain flour
600ml milk
100g grated tasty cheese , such as mature cheddar or gruyère

SAUSAGE SPINACH PASTA BAKE

I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 13



Sausage Spinach Pasta Bake image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

1 package (16 ounces) whole wheat spiral pasta
1 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

EASY SAUSAGE & MACARONI BAKE

I know how busy we all can be at times. It can be helpful to have easy, fast but yummy meals to prepare. I found this one that fits that category well. 8)

Provided by OceanIvy

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7



Easy Sausage & Macaroni Bake image

Steps:

  • Preheat oven to 350°.
  • Grease a 2 quart casserole.
  • Cook the macaroni according to the directions.
  • Drain the pasta.
  • Brown the sausage, then drain.
  • In a large bowl, combine the macaroni, sausage, onion, soup, milk and cheese.
  • Combine mixture well.
  • Pour into dish.
  • Bake for 40-45 minutes.

1 cup macaroni
1 lb pork sausage
1/2 cup chopped onion
1 (10 3/4 ounce) can cream of celery soup
2/3 cup milk
3 eggs, beaten
1 1/2 cups shredded cheddar cheese

SAUSAGE AND MACARONI CASSEROLE

Make and share this Sausage and Macaroni Casserole recipe from Food.com.

Provided by Sydney Mike

Categories     One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 5



Sausage and Macaroni Casserole image

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare macaroni & cheese according to box directions.
  • Meantime, steam & quarter green beans.
  • Spoon macaroni & cheese around edge of 8 inch pie plate.
  • Mix cooked beans & mustard, then place them in center of macaroni.
  • Arrange sausages on top of macaroni, then sprinkle with grated Parmesan cheese.
  • Bake, uncovered, 15 minutes or until thoroughly heated.

1 (14 ounce) box Kraft macaroni and cheese
1/2 lb green beans
1 teaspoon Dijon mustard
1 (5 ounce) can vienna sausages, chicken, drained
2 tablespoons parmesan cheese, grated

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