Baked Sausage And Artichoke Penne Recipes

BAKED PENNE WITH ITALIAN SAUSAGE

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.

HERBY SAUSAGE AND ARTICHOKE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley.

BAKED SAUSAGE AND ARTICHOKE PENNE

Steps:

• Cook pasta to al dente, according to package directions. Drain well.
• While pasta cooks, drain artichokes - reserving ½ cup of the liquid. Cut the artichokes in half and combine artichokes, reserved liquid, sausage, tomatoes, parmesan cheese, garlic, salt, pepper, and Italian seasonings. Toss with the cooked pasta. Place the pasta mixture in a well-greased baking pan. Top with the mozzarella cheese. Cover the pan with foil and bake at 400F for 20 minutes. Uncover and bake for an additional 10 -15 minutes until heated through and cheese is melted.

BAKED PENNE WITH FONTINA

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
• Put on a large pot of water to boil for the pasta.
• Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
• While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
• Cook, uncovered, for 8 to 9 minutes or until cheese melts.

PENNE WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a large, heavy frying pan or skillet over medium-high heat. Add sausage and cook until brown, breaking the meat into bite-size pieces. Transfer sausage to a large bowl.
• Add the artichokes and garlic to the same skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.
• Meanwhile, bring a large pot of salted water to boil. Add the penne to cook. Drain pasta. Add pasta to the large bowl with the sausage. Add 1/2 cup of the parmesan cheese, basil and parsley to the artichoke mixture in the skillet, stir for about 2 minutes. Pour artichoke mixture into large bowl; toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper.