Sausage Fettuccine Bake Recipes

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.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture., In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.

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.

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:

• 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.

Steps:

• Cook pasta according to package directions; drain. In a skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink, drain. , In a bowl, combine the pasta, sausage mixture, tomato sauce, spaghetti sauce, 1/3 cup mozzarella cheese, pepperoni, Italian seasoning and pepper., Transfer to a greased shallow 3-cup baking dish. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-8 minutes longer or until bubbly and cheese is melted.

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.

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.

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.

Steps:

• Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
• If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
• Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
• Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
• When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
• Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.