Hearty Tomato Sausage Penne Bake Recipes

ONE POT CHEESY SAUSAGE PENNE RECIPE

Steps:

• Heat up oil in large skillet. Add chopped onion and minced garlic and saute on medium heat for 2 minutes. Add shredded carrot and saute until onion is translucent.
• Add sausage and cook until done, breaking it up with a wooden spatula.
• Add pasta, crushed tomatoes and stock to pot. Stir well. Season with salt and pepper. Bring all to a boil. Reduce the heat to simmer. Cook, covered, stirring often, until the pasta is done.
• Remove from heat and uncover pot. Top pasta with shredded cheese. Cover for 3 minutes, or until the cheese is melted.

FOUR-CHEESE BAKED PENNE

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

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.

HEARTY TOMATO SAUSAGE PENNE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
• Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Return to skillet. Add soup and basil to sausage mixture; heat to boiling.
• Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
• Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.

SAUSAGE/CHEESE/TOMATOES BAKED WITH PENNE PASTA

Steps:

• 1. Gather and prep your ingredients.
• 2. Chef's Tip: Prepping is an important step in any recipe, and helps you maintain control of your kitchen and your recipe. Dice the onions, remove the casing from the Italian sausage, blanch, peel and seed the tomatoes... prep, prep, prep.
• 3. In a large sauté pan, heat the olive oil over medium-high heat.
• 4. When the oil begins to shimmer, add the sausage and cook, breaking it apart with a wooden spoon into small pieces.
• 5. Chef's Note: If you want to reduce some of the fat in this dish, you can substitute chicken sausage for the Italian sausage.
• 6. Cook until nice and brown, about 5 to 7 minutes.
• 7. Add the onions, and a pinch of salt, and continue to cook (mixing with the sausage) until the onions are softened, about 5 minutes.
• 8. Add the garlic to the pan, and sauté for an additional minute.
• 9. Add the tomatoes, and the basil leaves, incorporating them into the other ingredients.
• 10. Reduce heat, and simmer, uncovered, until the mixture begins to thicken, about 30 minutes.
• 11. Chef's Note: A simmer occurs between 180f-205f (82c-96c). With simmering you'll see bubbles forming and gently rising to the surface, but the liquid is not yet at a full rolling boil. Proteins are cooked more gently at a simmer as opposed to a boil, which is important because boiled meats will quickly become tough and stringy. This is why sauces, soups and stews with meat in them are simmered rather than boiled.
• 12. During the simmering process stop now and then and season with some salt and pepper, to taste.
• 13. Chef's Tip: Adding the salt during the cooking process will make the dish taste seasoned. Adding it at the end will make it taste salty.
• 14. Take the sauté pan off heat, and set aside. When it cools slightly, remove the basil leaves, and discard.
• 15. Place a rack in the middle position, and preheat the oven to 475f (245c).
• 16. Chef's Note: The screaming hot temperature of the oven accomplishes two things: it helps to get the cheese nice and brown, and it crips the pasta in the top layer. This gives the dish the soft comforting mouth feel of the pasta in the interior, and the nice firm bite of the pasta on the exterior.
• 17. Add the remaining ingredients (cheeses, and cream) to a large mixing bowl, and stir to combine, and set aside.
• 18. Chef's Note: If your sauté pan is big enough, you can do the mixing right in the pan, and keep cleanup to a minimum.
• 19. Take a large pot of water, and bring to the boil, and then add a bit of salt.
• 20. Chef's Tip: If you add the salt to the cold water, it can lay on the bottom of the pot, and over time cause pits to form.
• 21. Add the pasta, and cook until molto al dente.
• 22. Chef's Note: Molto al dente is the term used for slightly undercooking pasta. This method is used when a pasta dish is going to be cooked twice. The actual term used for pasta dishes that are cooked twice is: al forno.
• 23. Chef's Tip: If you are using standard penne pasta, cooking molto al dente is about 4 minutes.
• 24. Remove the pasta from the water, drain completely in a colander.
• 25. Chef's Note: To remove the wheat from this dish, I used some Quinoa penne pasta. It's 100% organic, kosher, gluten free, corn free, and vegan. Plus, in my opinion, it tastes as good as traditional pasta in this dish. The brand name is: Andean Dream
• 26. Add the drained pasta to the sauce, and gently stir to incorporate into the other ingredients.
• 27. Lightly oil a 2-quart ovenproof baking dish, or use a bit of butter.
• 28. Add the pasta mix to the baking dish, and evenly spread out.
• 29. Top the dish with some mozzarella cheese, or other cheese, if you prefer.
• 30. Add to the preheated oven, and bake until the dish is bubbling and starting to brow, about 12 to 14 minutes.
• 31. Remove from oven, allow the dish to cool slightly, and serve with some nice crusty bread. Enjoy.
• 32. Keep the faith and keep cooking.

HEARTY TOMATO-OLIVE PENNE

Steps:

• In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

BAKED CHEESY SAUSAGE PENNE

Steps:

• Preheat oven to 350 degrees. Saute sausage in a large pan or skillet for 5-7 minutes until cooked through. Add to a large bowl along with cooked penne noodles, and roasted red peppers.
• Add butter to pan and stir until melted. Add flour and stir again til mixture clumps together. Gradually whisk in milk. Add garlic powder, salt and pepper, and 3/4 cup parmesan cheese and stir until cheese is melted and incorporated.
• Add sauce to bowl with sausage, peppers, and noodles and stir to combine. Transfer mixture to a casserole dish. Sprinkle remaining parmesan cheese over the top and bake for 10-15 minutes until cheese is melted and bubbly. Serve hot.

HEARTY TOMATO AND SAUSAGE STEW

Steps:

• You may want to cook sausage ahead of time.
• Brown and drain sausage. Set aside.
• Saute onion and garlic in butter untill onion is translucent.
• Stir in sausage. Heat breifly.
• Add tomatoes, oregano, basil, and water. Heat through and serve.