Sausage Peppers And Pasta Casserole Recipes

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ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY



One-Pot Sausage And Peppers Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

Steps:

  • Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
  • Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
  • In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
  • Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
  • Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
  • Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
  • Simmer about 10 minutes.
  • Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
  • Serve with grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams

UNCLE AL'S SAUSAGE AND PEPPERS CASSEROLE



Uncle Al's Sausage and Peppers Casserole image

Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers are only suggested and NOT for the weak at heart!

Provided by Food Network

Categories     main-dish

Time 1h1m

Yield 8 servings

Number Of Ingredients 16

1/4 cup olive oil
2 pounds fresh turkey sausage (about 8 links), cut in 1/2
1 medium red onion, quartered and separated
1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips
1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 pound green beans, ends trimmed and halved
1 (14-ounce) can no-sugar-added diced tomatoes
3 cloves garlic, chopped
2 tablespoons chopped basil leaves, plus some for garnish
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
8 ounces button mushrooms
4 marinated hot cherry peppers, optional
Shaved Parmesan, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
  • Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

Nutrition Facts : Calories 417 calorie, Fat 37 grams, SaturatedFat 11 grams, Fiber 4 grams

SAUSAGE, ONION AND PEPPER BAKED PASTA



Sausage, Onion and Pepper Baked Pasta image

This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.

Provided by Food Network

Time 35m

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound sweet or spicy Italian sausage, casing removed
1 green bell pepper, halved, seeded and thinly sliced
1 red bell pepper, halved, seeded and thinly sliced
1 small onion, halved and thinly sliced
1 pound dried rigatoni
3 cups shredded Italian fontina cheese
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the olive 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 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 and 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 using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer 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.

SAUSAGE, PEPPERS AND PASTA CASSEROLE



Sausage, Peppers and Pasta Casserole image

A hearty dish for a cold winters night that will feed a crowd! Use all sweet or all hot sausage if you prefer.

Provided by Diana Adcock

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

pasta dough or 1 lb spaghetti
3 cups Perruso's spaghetti and meatballs sauce (or your own recipe)
1 lb sweet Italian sausage link, casings removed
1 lb hot Italian sausage, casings removed
3 green peppers, cored,seeded and sliced lengthwise
1 (7 ounce) jar roasted red peppers, drained and skiced lengthwise
1 (8 ounce) package mozzarella cheese, cut into 1/2 inch cubes
1/2 teaspoon red pepper flakes (or more if you like)

Steps:

  • Butter a 13x9 baking dish.
  • In a large stockpot boil salted water.
  • Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes.
  • For either drain when done and rinse under cold water to stop the cooking process.
  • Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked.
  • Remove with a slotted spoon and add to spaghetti.
  • Add bell peppers to drippings and cook for 3 minutes.
  • Add remaining ingredients to pasta and toss well.
  • Pour into casserole dish.
  • Bake for 45 minutes in a 350 degree oven.
  • Serve with a green salad and bread sticks.

Nutrition Facts : Calories 489.2, Fat 37.5, SaturatedFat 14.6, Cholesterol 87.1, Sodium 1888.7, Carbohydrate 8.6, Fiber 1.2, Sugar 2.4, Protein 28.6

SAUSAGE AND PEPPER PASTA CASSEROLE



SAUSAGE AND PEPPER PASTA CASSEROLE image

Categories     Pasta     Pepper     Pork

Yield 8 servings

Number Of Ingredients 12

2/3lb spicy Italian sausages
2 cloves garlic minced
3 small bell peppers (green, red & yellow)
1 lg yellow onion
EVOO
28oz can fire roasted whole tomatoes
8 basil leaves
1/2 Tbs dried oregano
10-12oz whole wheat penne
12oz ricotta
5 slices provolone or mozzarella
grated parmesan

Steps:

  • 1.Start a large pot of water to boil. 2.Grill sausages or cook in large pan. Remove and let rest. 3.Chop peppers and onion into 1 inch long sticks 4.Saute garlic, peppers and onions in large pan(same as sausage) with 1 Tbs EVOO. 5.Remove tomatoes from juice in can and chop in 8ths. 6.Chiffonade basil leaves. 7.Add tomatoes, basil and oregano to peppers and onions when softened and remove from heat. 8.Cut sausage into small rounds. 9.Cook pasta 3/4 of total cooking time from package, usually about 8 minutes. 10.Combine drained pasta, peppers and onions, sausage, ricotta add tomato juice as needed to moisten. Salt and pepper to taste. 11.Pour into 10x10 or larger casserole dish and cover with cheese slices. 12.Bake at 425 for 20-25 minutes covered. 13.Broil to brown cheese.

PEPPER & SAUSAGE CASSEROLE



Pepper & Sausage Casserole image

Quick and easy to make, this dish is perfect to enjoy on weeknights. VIDEO https://youtu.be/pXGJFAErvOY

Provided by CLUBFOODY

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 cup white onion, chopped
2 pinches sea salt, ground
1 cup red pepper, chopped
1 cup poblano pepper, chopped
2 large garlic cloves, pressed
1 lb hot Italian sausage, casing removed and torn into pieces (substitute chorizo or merguez)
1 teaspoon dried basil
1 teaspoon smoked paprika
1/2 teaspoon black pepper (to taste)
1 cup orzo pasta
1 (14 ounce) can fire roasted tomatoes
2 cups low sodium chicken broth
1/2 cup dry red wine
1/4 cup chopped fresh parsley

Steps:

  • In a large skillet over medium-high heat, add oil and when it gets hot, add onions with a couple pinches of salt; sauté for 1 minute.
  • Add peppers and sauté for 2 minutes.
  • Add garlic and sauté for only 30 seconds.
  • Add hot Italian sausage and cook until brown, about 5 minutes.
  • Add basil, smoked paprika and freshly ground black pepper; stir to blend. Add orzo and sauté for 1 minute before leaving it in the skillet, undisturbed, for 30 seconds.
  • Pour in chicken broth and red wine; stir well and bring to a boil.
  • Reduce the heat to medium-low and simmer for 25 minutes, stirring halfway through.
  • When time is up, add chopped parsley, stir well and serve immediately.

Nutrition Facts : Calories 687.5, Fat 37.9, SaturatedFat 12.1, Cholesterol 64.7, Sodium 1711.5, Carbohydrate 49.7, Fiber 4.6, Sugar 8.4, Protein 31.7

ITALIAN SAUSAGE AND PEPPER CASSEROLE



Italian Sausage and Pepper Casserole image

This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful!

Provided by lhchris

Categories     One Dish Meal

Time 1h10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 6

1 lb Italian sausage (4 to 5 links)
2 medium bell peppers, coarsely chopped (any color)
1 cup uncooked orzo pasta or 1 cup rosamarina pasta
1 (14 ounce) can beef broth
1 (8 ounce) can pizza sauce
1 cup shredded mozzarella cheese (4 oz.)

Steps:

  • Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
  • In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
  • Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.

ITALIAN SAUSAGE AND PASTA CASSEROLE



Italian Sausage and Pasta Casserole image

This is a super-easy, super-quick casserole dish that I came up with last week. I used Italian turkey sausage that my husband had grilled while we were barbecuing the day before. I also used wheat rotini pasta, but I think any kind of pasta would work. The rest of the quantities are just estimates ... you could use more or less depending on your tastes. I used whole cumin, fennel, thyme, and rosemary and lightly ground them with a pestle, but you could also use pre-ground. My husband, who is not usually a casserole lover, has been raving about this ever since, and my daughter, who usually hates zucchini, cleaned her plate without even a mention of it.

Provided by mamabear22

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

13 1/2 ounces pasta (any kind)
1 lb sweet Italian turkey sausage
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium zucchini, sliced thin
1 tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon fennel seed
1 teaspoon thyme leaves
1 teaspoon dry basil
1 teaspoon rosemary
1 (14 ounce) can diced tomatoes
salt and pepper
1 cup feta cheese

Steps:

  • Preheat oven to 350.
  • Prepare pasta as directed, rinse with cold water, and set aside.
  • As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
  • After sausages are cooked, remove from pan and set aside.
  • In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
  • Season with cumin, thyme, basil, rosemary, salt, and pepper.
  • Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
  • Spray large casserole dish with cooking spray and transfer entire mixture into dish.
  • Top with feta cheese.
  • Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

Nutrition Facts : Calories 379.5, Fat 13.3, SaturatedFat 5.4, Cholesterol 46.4, Sodium 843.6, Carbohydrate 46.9, Fiber 4, Sugar 7.3, Protein 18.6

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