Baked Pasta With Italian Sausage And Roasted Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED VEGGIES AND SAUSAGE PASTA



Roasted Veggies and Sausage Pasta image

This sweet Italian sausage pasta recipe is one of the best quick dinner ideas. Use Italian sausage and veggies for this easy roasted vegetable pasta dish

Provided by Evelyn

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 purple onion (cut into halves then fourths)
1 yellow squash (halved lengthwise)
1 zucchini (halved lengthwise)
1 red bell pepper (cut in half)
10 stalks Asparagus
Olive oil
Kosher salt
freshly ground black pepper
1/2 pint grape tomatoes
1 package sweet Italian sausage ((5 links))
1/4 cup white wine
12 ounces whole-grain penne
Freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F
  • In a Ziplock Baggie toss all the vegetables, except the tomatoes and season with 1 1/2 tablespoons olive oil, salt, and pepper, to taste.
  • Arrange the veggies on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
  • In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper and add to the baking sheet, at the halfway point of cooking. Meanwhile, cook pasta according to package instructions and drain.
  • While the pasta and veggies are cooking remove sausage meat from the casing. Saute the sausage in a large skillet or wok over medium heat until cooked through
  • Turn up the heat and deglaze the skillet or wok with white wine
  • Once the vegetables are cooked, cool slightly, then coarsely chop all the veggies except the tomatoes.
  • Add the vegetables and any pan juices to the sausage in the skillet or wok. Toss in the cooked penne, season with salt and pepper to taste.
  • Add 1/2 cup of the parmesan cheese. Toss gently to combine and serve topped with additional parmesan cheese

Nutrition Facts : Calories 299 kcal, Carbohydrate 38 g, Protein 12 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 217 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

ROASTED VEGETABLE AND ITALIAN SAUSAGE PASTA



Roasted Vegetable and Italian Sausage Pasta image

Roasted Vegetable and Italian sausage pasta is exploding with flavor! Hearty sausage and roasted veg meld with fresh pasta for the ultimate dinner. Enjoy!

Provided by Lisa Lotts

Categories     Secondi

Number Of Ingredients 22

3 cups grape tomatoes (I used red and yellow)
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 medium zucchini (sliced vertically, then crosswise into 1/2" pieces)
1 medium yellow squash (sliced vertically, then crosswise into 1/2" pieces)
1 small red onion (cut into 1" chunks)
3 cloves garlic (minced)
1 teaspoon dried basil
1 teaspoon fennel seed
1 teaspoon dried oregano
1/4 teaspoon red pepper
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound italian sausages (casings removed and cut into 1" chunks)
1 pound corkscrew pasta (cooked to al dente)
1/2 cup kalamata olives (seeded and halved or quartered)
2 tablespoons capers (rinsed and drained)
1 tablespoon red wine vinegar
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped basil

Steps:

  • Preheat oven to 425 degrees.
  • Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
  • On a large baking sheet combine the zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
  • While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
  • When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers and red wine vinegar. Toss to combine.
  • Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

BAKED PASTA WITH ITALIAN SAUSAGE AND ROASTED VEGETABLES



Baked Pasta with Italian Sausage and Roasted Vegetables image

Provided by Posh Journal

Number Of Ingredients 19

Roasted Vegetables
3 Zucchinis (cut into bite-size strips)
1 Large Red Bell Pepper (cut into bite-size strips)
1 Medium Onion (cut into bite-size strips)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon herb de provence
Pasta
2 cups of uncooked ziti or penne pasta
3 cups marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan
1/3 cup of additional grated parmesan and asiago for topping
2 tablespoon of butter
1/2 teaspoon salt
1/2 teaspoon pepper
Sausage
1 inch package of Italian Sausage (cut into 2- pieces, thinly sliced (casings removed))
1 tablespoon of olive oil

Steps:

  • Pre-heat oven to 350 F
  • On a baking sheet, toss the zucchini, onion, red bell pepper with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and herb de provence. Roast for about 15 minutes
  • Bring a large pot of salted water to boil, then cook pasta for about 5 minutes
  • Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink.
  • Mix pasta, roasted vegetables and sausage in a bowl. Sprinkle with 1/2 teaspoon salt ,1/2 teaspoon pepper then add sauce and cheese.
  • Pour all ingredients into a baking pan, top with grated parmesan, asiago and butter. Bake for about 20 - 25 minutes or until the top cheese melts.
  • Serve and enjoy!

SAUSAGE PASTA WITH VEGETABLES



Sausage Pasta with Vegetables image

I made this for our pastor one night. He loved it so much we nicknamed it "Jason's Pasta." It's a sneaky way to get our kids to eat more veggies. -Suzie Foutty Mansfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cups uncooked whole wheat penne pasta
1 pound Italian turkey sausage links, casings removed
1-3/4 cups sliced fresh mushrooms
1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
6 ounces fresh baby spinach (about 8 cups)
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 825mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein.

ROASTED VEGGIE PASTA



Roasted Veggie Pasta image

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Provided by Bob McDonald

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 11

¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
  • In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
  • 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. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER



Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
  • Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
  • Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE



Rustic Baked Pasta With Roasted Vegetables and Sausage image

I created this pasta bake for a stay at home Saturday night after visiting the farmers market on a lovely August day, not too hot, not too cool. I made this for our family, but it would also be nice to take to a potluck.

Provided by Mama Cee Jay

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 zucchini, sliced vertically
1 large sweet onion, peeled and quartered
2 large tomatoes, quartered
1 head garlic, remove outer layer, separate into cloves
1/4 cup olive oil
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
1 teaspoon dried Italian herb seasoning (I used Italian Blend by Penzey's)
fresh ground pepper, several grinds
1 lb pasta (I used penne)
1 tablespoon kosher salt
16 ounces whole milk ricotta cheese
12 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 eggs
4 links Italian sausage, cooked and sliced
1/2 cup tomato sauce

Steps:

  • Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
  • Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
  • Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
  • Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
  • Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
  • Serve to a hungry crowd.

Nutrition Facts : Calories 566.4, Fat 30.5, SaturatedFat 13.1, Cholesterol 113.4, Sodium 1473.8, Carbohydrate 44.3, Fiber 2.7, Sugar 4.2, Protein 28.4

ITALIAN SAUSAGE AND VEGETABLE PASTA



Italian Sausage and Vegetable Pasta image

How about Italian for dinner tonight? This one-dish meal of ziti, spicy sausage and Muir Glen® fire roasted tomatoes can be on the table in short order.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 9

2 cups uncooked ziti pasta (7 oz)
2 cups bite-size fresh broccoli florets
1 package (19.5 oz) lean hot Italian turkey sausage, cut into 2-inch pieces
1 tablespoon olive oil
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 medium sweet onion, sliced (about 1 cup)
2 cans (14.5 oz each) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1 cup shredded provolone cheese (4 oz)

Steps:

  • Cook pasta as directed on package, adding broccoli last 2 minutes of cooking time. Drain and return to saucepan; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink. Drain; remove sausage from skillet.
  • In same skillet, heat oil over medium heat. Cook bell peppers and onion in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
  • Add pasta and broccoli, sausage and tomatoes to skillet. Heat to boiling; reduce heat. Simmer uncovered 4 to 5 minutes, stirring occasionally. Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1/2 g

More about "baked pasta with italian sausage and roasted vegetables recipes"

ITALIAN ROASTED VEGETABLE AND SAUSAGE PASTA - GARLIC
italian-roasted-vegetable-and-sausage-pasta-garlic image
2018-07-09 Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers …
From garlicandzest.com
4.6/5 (8)
Total Time 1 hr 15 mins
Category Main Course
Calories 402 per serving
  • Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
  • On a large baking sheet combine the tomatoes, zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
  • While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.


ITALIAN SAUSAGE AND VEGGIE PASTA BAKE - KINDA HEALTHY …
italian-sausage-and-veggie-pasta-bake-kinda-healthy image
2020-01-30 Cook the pasta for 6 minutes once the water comes to a boil. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the mushrooms, zucchini, and red bell pepper to the skillet. Sprinkle with a pinch …
From masonfit.com


BAKED ITALIAN SAUSAGE (EASY SHEET PAN DINNER) - BAKE IT …
baked-italian-sausage-easy-sheet-pan-dinner-bake-it image
2022-08-24 Baked Italian Sausages. Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (or aluminum foil). Place sausages on the baking sheet (with or without cherry tomatoes and …
From bakeitwithlove.com


ROASTED VEGETABLES WITH ITALIAN SAUSAGE SHEET PAN DINNER
2020-10-11 Most are easy to prep and cook in less than 45 minutes. Clean up is a breeze with only one cooking vessel and a mixing bowl or cup. Another great reason for one pan meals is …
From blogghetti.com


ROASTED VEG AND SAUSAGE PASTA RECIPE | COLES
STEP 1. Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin, zucchini and onion in a single layer on the lined tray. Drizzle with oil. Season. Roast for 25 …
From coles.com.au


10 BEST BAKED PASTA MARINARA RECIPES - FOODHOUSEHOME.COM
How do I make Italian baked pasta? Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce. Cook …
From foodhousehome.com


FETA PASTA BAKE WITH SAUSAGE - THE SLOW ROASTED ITALIAN
2021-03-06 Instructions. Preheat the oven to 400°F. In a 9×13 inch baking dish, place tomatoes and garlic. Top with olive oil and dry spices. Stir to coat. Spread the tomatoes out …
From theslowroasteditalian.com


SAUSAGE AND ROAST VEGETABLE PASTA BAKE RECIPE | DELICIOUS. MAGAZINE
Season. Meanwhile, preheat the grill to high. Cook the pasta shapes in a large saucepan of boiling water for 10 minutes or until al dente. Drain and return to the pan. Add the sausage …
From deliciousmagazine.co.uk


ITALIAN SAUSAGE AND ROASTED VEGETABLE BAKED PENNE | CHEF JEN
2019-12-01 1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes. 2. …
From chefjen.com


BAKED RIGATONI WITH ITALIAN SAUSAGE AND ROASTED VEGETABLES
This easy one-pan recipe includes plump seared shrimp in a rich and melty Parmesan sauce topped with fresh basil. Red Pepper Pesto Pasta Salad. by Katie Clack. This roasted red …
From tastykitchen.com


OVEN ROASTED SAUSAGE AND VEGETABLES (ONE PAN) - ONE POT RECIPES
2018-10-29 Toss everything together until everything is evenly coated. Bake at 400 degrees for 20-25 minutes, making sure tossing the vegetables around halfway through for even cooking. …
From onepotrecipes.com


ROASTED ITALIAN SAUSAGE, VEG AND PASTA RECIPE | SIDECHEF
Toss to combine. Step 5. Add the Italian Sausages (1 lb) and spread everything into an even layer on the baking sheet. Roast for 35 to 40 minutes. Step 6. While vegetables are roasting, …
From sidechef.com


10 BEST SAUSAGE AND ROASTED VEGETABLES RECIPES | YUMMLY
2022-10-17 Lemon-garlic Pasta With Roasted Vegetables Simply Sissom red pepper flakes, lemon, whole milk, garlic cloves, grated Parmesan cheese and 9 more Smoked Chops with …
From yummly.com


Related Search