Cheesy Pasta And Sausage Recipes

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CHEESY SAUSAGE PASTA (ONE POT)



Cheesy Sausage Pasta (one pot) image

This rich and creamy pasta dish tastes just like mac & cheese, but is loaded with pieces of Italian sausage!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pasta

Time 30m

Number Of Ingredients 11

½ pound Italian sausage links
1 onion (finely diced)
2 cups milk
1 ½ cups chicken broth (or water)
1 ½ cups uncooked penne
1 tablespoon cornstarch
1 teaspoon each garlic powder, sugar, paprika, and pepper
1 cup cheddar cheese (shredded)
½ cup gruyere cheese (shredded)
½ cup parmesan cheese (shredded)
salt & pepper to taste

Steps:

  • In a large pot over medium heat, brown Italian sausage and onion.
  • Add milk, broth, and pasta to the pot along with the sausage and onion. Stir in the cornstarch and seasonings and bring to a boil.
  • Once boiling, reduce the heat to a simmer and cover, and cook for 10-16 minutes or until the pasta is tender. Check the pan frequently and add more water or broth as needed.
  • Once the pasta is tender, remove the pot from the heat. Remove sausage from the pot and slice.
  • Stir the cheese into the pasta until melted. Stir in the sliced sausage and serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 30 g, Protein 23 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 70 mg, Sodium 816 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving

CHEESY SAUSAGE PASTA



Cheesy Sausage Pasta image

This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.

Provided by DoughertyDA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
½ tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
  • While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
  • Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 752.1 mg, Sugar 4.5 g

THREE CHEESE AND SPICY SAUSAGE BAKED PASTA



Three Cheese and Spicy Sausage Baked Pasta image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
1 cup chopped fresh basil, plus 4 large fresh basil sprigs
1 pound dried rigatoni
1 pound spicy Italian sausage, casings removed
1 1/2 cups shredded mozzarella
1 1/2 cups shredded provolone
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 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 the 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 basil and stir in the chopped basil. Season with salt and pepper.
  • While the sauce simmers, 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.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
  • Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA



Cheesy Baked Pasta With Sausage and Ricotta image

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

CHEESY PASTA AND SAUSAGE



Cheesy Pasta and Sausage image

I originally saw this recipe on Kevin&Amanda.com. I tweaked it slightly and it is fabulous! It reheats well too. You can use just about any shape pasta you like: penne, shells, armoniche, wagon wheels, farfelle, or my favorite, tri-colored campanelle. I used turkey sausage for this and it was fantastic.For those to an aversion to ANYTHING spicy, you could easily substitute petite diced tomatoes for the Rotel.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb Polish kielbasa
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, pressed
2 cups chicken broth
1 (10 ounce) can mild Rotel Tomatoes, undrained
1/2 cup half-and-half
8 ounces pasta
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup monterey jack cheese, shredded
2 scallions, thinly sliced

Steps:

  • Slice the sausage diagonally into 1/4" slices.
  • Place olive oil in a large, lidded skillet.
  • Add sausage and onion; saute until onions are almost clear.
  • Add the pressed (or minced) garlic and saute for one minute longer.
  • Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
  • Mix until combined, then bring to a boil.
  • Reduce heat and cover.
  • Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
  • Uncover and stir in the shredded cheese.
  • Scatter scallions over the top and serve.

ONE PAN CHEESY SMOKED SAUSAGE PASTA SKILLET



One Pan Cheesy Smoked Sausage Pasta Skillet image

One Pan Cheesy Smoked Sausage Pasta recipe has smoked sausage and pasta in a spicy, creamy sauce that's all cooked in one pan for a quick weeknight meal.

Provided by Kristin

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 pound Smoked Turkey Sausage (sliced)
1 cup diced onion (about 1 medium onion)
1 tablespoon minced garlic (about 2-3 fresh cloves)
2 cups chicken broth
1 10-ounce can diced tomatoes (with or without chiles) ((like rotel))
1/2 cup milk or heavy cream
8 ounces dry pasta (like rotini, penne or farfalle)
salt and pepper (to taste)
1 cup shredded Cheddar-Jack cheese
1/3 cup sliced scallions (for garnish)

Steps:

  • Add olive oil to a 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
  • Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
  • Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).

Nutrition Facts : Calories 526 kcal, Carbohydrate 44 g, Protein 27 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 116 mg, Sodium 1350 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEESY SAUSAGE AND PASTA BAKE



Cheesy Sausage and Pasta Bake image

Make and share this Cheesy Sausage and Pasta Bake recipe from Food.com.

Provided by Leslie

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 green onions
6 medium sliced mushrooms
1/2 cup chopped red peppers or 1/2 cup green pepper
2 tablespoons butter
2 cups macaroni or 2 cups shell pasta
5 sliced cooked Italian sausages (preferably bar-b-qued or grilled)
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup ricotta cheese or 1 cup cottage cheese
1 cup shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
fresh ground black pepper
salt, to taste
3/4 cup breadcrumbs

Steps:

  • Cook and slice Italian Sausage, set aside.
  • Lightly sautee green onions, mushrooms and peppers in butter.
  • In the meantime cook pasta in generous amount of salted water, drain.
  • Prepare Sauce:.
  • Melt butter on medium setting in a large pot.
  • Slowly add flour to make a thin paste, stirring constantly.
  • Slowly add milk.
  • Add all cheeses, salt and black pepper.
  • Simmer until partially thickened, adding more milk if neccessary.
  • Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix.
  • Transfer all to casserole dish.
  • Top with bread crumbs.
  • Bake at 350 degrees until heated through.
  • Serve with side salad and garlic bread.

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