Baked Penne With Italian Sausage Food

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BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

Make and share this Baked Penne with Italian Sausage recipe from Food.com.

Provided by PugsAndKisses

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
1 lb mild Italian sausage
1 cup chopped onion
1/2 cup white wine
2 teaspoons olive oil
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

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.
  • Place sausage and onion in a large, deep skillet.
  • 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.

Nutrition Facts : Calories 662.8, Fat 32, SaturatedFat 12.6, Cholesterol 72.6, Sodium 1750.9, Carbohydrate 63.1, Fiber 9.1, Sugar 8.9, Protein 29.4

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

BAKED SAUSAGE PENNE



Baked Sausage Penne image

I love baked pasta, but wanted to make something a little different from most of the recipes that I saw. I use homemade marinara and homemade pesto, but feel free to use jarred if that's what you have on hand. You can also use chicken or turkey sausage instead of pork if you wish. This was intended to make dinner for two plus leftovers, as there are only two of us in the house, and I wanted it to be easy enough to pull together on a weeknight. Serve with a green salad, garlic bread, and a nice glass of red wine. Cooking time includes prep and resting time.

Provided by IngridH

Categories     Penne

Time 55m

Yield 1 casserole, 3 serving(s)

Number Of Ingredients 9

8 ounces Italian sausage, casings removed (mild or spicy- your choice)
6 ounces penne pasta, uncooked
1 1/2 cups marinara sauce (homemade or jarred)
2 -3 tablespoons pesto sauce (homemade or jarred)
1 teaspoon italian seasoning
1 dash chili flakes
salt and pepper
4 ounces mozzarella cheese, shredded
1 ounce parmesan cheese, grated

Steps:

  • Preheat the oven to 350.
  • In a large pot of boiling, salted water; cook the pasta just to al dente. You don't want it mushy, as it will cook more in the oven.
  • While pasta is cooking, brown the italian sausage in a saute pan over medium heat, breaking it up into small pieces.
  • Drain any accumulated grease and discard.
  • Add the marinara sauce, pesto, italian seasoning and chili flakes. Stir, and let simmer, stirring occasionally for 5 -6 minutes, until the sauce comes to a boil.
  • Taste, and add salt, pepper, or more italian seasoning as necessary.
  • Drain the cooked pasta, and place in a mixing bowl.
  • Add the sauce mixture and 3 ounces of the shredded cheese. Stir to combine.
  • Coat an 8 x 8 (or similar sized) baking dish with cooking spray.
  • Place pasta mixture in the baking dish, spreading to fill the dish evenly.
  • Top with the reaining cheeses.
  • You could make ahead to this point, and refrigerate until you are ready to cook, but if so, your baking time will be longer.
  • Bake, uncovered at 350 for 20 minutes or until bubbly and heated through.
  • Let rest for 5 minutes before serving.

BAKED PENNE WITH SAUSAGE AND RICOTTA



Baked Penne With Sausage and Ricotta image

Penne pasta, Italian sausage, ricotta, mozarella, and parmigiano-regianno baked into a delicious, bubbly supper. You can make this ahead, refrigerate, covered overnight, and reheat before serving.

Provided by KathyP53

Categories     Penne

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 lb mild Italian sausage, casings removed
1 (28 ounce) can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
salt
fresh ground black pepper
1 lb penne pasta
3 cups ricotta cheese (whole, not part-skim)
1/2 lb fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
  • Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
  • Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.

Nutrition Facts : Calories 741.5, Fat 41, SaturatedFat 18.1, Cholesterol 103.6, Sodium 1013.3, Carbohydrate 61.1, Fiber 8.2, Sugar 6.6, Protein 34.4

PENNE & ITALIAN SAUSAGE BAKE



Penne & Italian Sausage Bake image

This is my adaptation of a recipe in a Liquor Control Board of Ontario magazine. I usually serve it with Caesar salad & garlic bread and its always been given "2 thumbs up" by my friends & family. You can increase the heat by using hot sausages & adding more cumin - or cayenne or red pepper flakes - according to your own taste! Please note that the starch in the pasta cooking liquid will thicken the sauce when the casserole is baking!

Provided by CountryLady

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb Italian sausage (hot or sweet)
1/8 cup olive oil
1 teaspoon fennel seed
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon cumin
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 stalk celery, coarsely chopped
1 (700 ml) jar tomato sauce
1/2 cup dry red wine
1/4 cup chopped basil
3 cups penne
1/2 cup of pasta cooking water
3/4 lb mozzarella cheese, cut into 1/2 inch cubes
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley

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.

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Top Asked Questions

How to cook sausage and pasta in a pan?
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.
How long to bake Penne with Italian sausage?
The Baked Penne with Italian Sausage is then covered with foil and baked for half an hour. Then the foil is removed and it’s baked for another half hour until the sauce is bubbly and the cheese is melted. It’s then ready for serving!
What kind of sausage for baked penne pasta?
This baked penne pasta recipe calls for ground mild or hot Italian sausage. However feel free to use whatever sausage or beef your family likes. You could sub out the sausage with some of these options:
How do you cook Penne with sauce and cheese?
Toss penne with sauce: Pour the sauce over the cooked pasta and stir. Stir in about 1 cup of cheese. Assemble: Transfer the pasta to a large casserole dish. Top with remaining mozzarella cheese. Bake: Transfer the casserole dish to the preheated oven and bake until the cheese has melted and the casserole is bubbling, for about 20 minutes.

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