Penne Sausage Bake Recipes

BAKED PENNE WITH SAUSAGE

Steps:

• Preheat oven to 375F and move the rack to the top third of the oven.
• Boil a salted pot of water for the pasta. Cook it for 2 minutes less than the package directions indicate. Once it's done, drain it and set it aside.
• Crumble the sausage meat directly into a skillet, and add the onion in too. There should be enough fat released by the sausage to cook the onion, but if it's particularly lean, add a tablespoon of olive oil. Cook over medium-high heat, stirring occasionally, until the sausage has browned (about 10 minutes). If there's a lot of excess fat, spoon most of it out.
• Stir in the garlic and cook for about a minute.
• Add in the marinara sauce and red pepper flakes and cook for a couple more minutes until it's warmed through.
• Add the drained pasta to a 9x13 baking dish and then pour the sausage mixture over top. I add in some salt & pepper as well. Toss until everything is coated. Smooth it out into an even layer.
• Top with the cheeses and bake, uncovered, for 15 minutes. Broil for a few minutes to brown the cheese (watch it carefully). Serve immediately.

PENNE SAUSAGE BAKE

Steps:

• Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta., Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted.

PENNE & SAUSAGE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

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.

SAUSAGE BAKED PENNE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 7 to 8 minutes, stirring occasionally, until no longer pink. Drain.
• In large bowl, stir together sausage, ricotta cheese, garlic, dried basil, pepper flakes, salt, pepper and 2 cups of the pasta sauce. Add cooked pasta; toss gently. Spoon mixture into baking dish. Top with remaining 2 cups pasta sauce. Arrange mozzarella cheese slices over sauce.
• Bake uncovered 35 to 40 minutes or until thoroughly heated and cheese is melted. Garnish with fresh basil.

BAKED SAUSAGE AND PENNE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or 3-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
• Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Add sausage, marinara sauce and basil to cooked pasta in Dutch oven; stir well. Spoon into baking dish.
• In small bowl, mix ricotta cheese, Parmesan cheese and egg. Spoon over pasta mixture. Sprinkle with cheese blend.
• Cover; bake 20 minutes. Uncover; bake 10 minutes longer or until bubbly and cheese is melted. Sprinkle with basil.

BAKED PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
• Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
• Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
• Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

BAKED PENNE WITH SAUSAGE, TOMATO AND CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Heat the stock with the saffron in a small saucepan over medium heat.
• Meanwhile, bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the sausage and crumble it into very small pieces with a potato masher or wooden spoon. Add the garlic and onions and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, cinnamon stick, tomatoes and saffron stock and stir to break up the tomatoes. Simmer until thickened, about 30 minutes. Discard the bay leaf and cinnamon stick and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of the starchy cooking liquid and drain the pasta.
• Return the pasta to the pot. Add the heavy cream, cauliflower, sausage sauce and
• a little of the reserved cooking liquid and stir to combine. Transfer the mixture to a casserole dish and top with the cheeses and parsley. Bake until the top is browned, 35 to 40 minutes. Divide among plates.
• Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bake as directed before serving.

PENNE SAUSAGE BAKE

Steps:

• Cook pasta according to package directions.
• In a large skillet saute onion in oil for 6 to 7 minutes.
• Add sausage,cook and stir until sausage is no longer pink.
• Drain.
• Stir in spaghetti sauce.
• Transfer to a 3 qt baking dish coated with non stick spray.
• Cover and bake at 350 for 15 to 20 minutes.
• Uncover sprinkle with cheese.
• Bake 5 to 10 minutes longer or until cheese is melted.

PENNE & ITALIAN SAUSAGE BAKE

Steps:

• Prick sausages in several places.
• Heat oil in a large, deep frying pan set over medium high heat.
• Add sausages& cook until evenly browned- about 8 minutes.
• Remove from pan& cut into 1/2 inch pieces.
• Add onions to fat remaining in pan& saute for about 5 minutes.
• Return sausages to pan.
• Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
• Drain excess fat from pan.
• Stir tomato sauce, basil& wine into sausage mixture.
• Bring to a boil, then reduce heat& simmer for 15 minutes.
• Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
• Drain- reserving 1/2 cup of the cooking water.
• Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
• Mix well.
• Combine Mozarella& Parmesan cheese and parsley.
• Stir into the pasta mixture.
• Bake in preheated 375F oven for 30 minutes.