Cheesy Penne Pasta And Smoked Sausage Casserole

PENNE AND SMOKED SAUSAGE CASSEROLE



Penne and Smoked Sausage Casserole image

This must-try casserole tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Hemet, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients: 7

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups whole milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
Calories 619 calories
Fat42g fat (18g saturated fat)
Cholesterol90mg cholesterol
Sodium1522mg sodium
Carbohydrate34g carbohydrate (6g sugars
Fiber2g fiber)
Protein25g protein.

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, 1/2 cup cheddar cheese and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 3-qt. baking dish. Cover and bake at 375° until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheeses. Bake, uncovered, until cheese is melted, 3-5 minutes longer.


CHEESY SAUSAGE AND PENNE CASSEROLE



Cheesy Sausage and Penne Casserole image

Smoked sausage and cheese mingle in this crowd-pleasing Italian penne pasta bake. Delizioso!

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients: 12

3 cups uncooked penne pasta (about 10 ounces)
1/4 cup butter or margarine
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cloves garlic, finely chopped
3 cups milk
2 cups shredded Italian-style cheese blend (8 ounces)
1/2 cup grated Parmesan cheese
8 ounces smoked sausage, sliced
1/4 teaspoon Italian seasoning
Calories605
Carbohydrate51 g
Cholesterol80 mg
Fat2
Fiber2 g
Protein30 g
SaturatedFat17 g
ServingSize1 Serving
Sodium1050 mg

Steps:

  • Heat oven to 350°. Cook and drain pasta as directed on package.
  • While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.
  • Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.


PENNE AND SMOKED SAUSAGE



Penne and Smoked Sausage image

This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients: 7

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas
Calories 553 calories
Fat35g fat (14g saturated fat)
Cholesterol70mg cholesterol
Sodium1425mg sodium
Carbohydrate36g carbohydrate (7g sugars
Fiber3g fiber)
Protein22g protein.

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.


CHEESY SMOKED SAUSAGE CASSEROLE



Cheesy Smoked Sausage Casserole image

My version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.

Recipe From allrecipes.com

Provided by I ♥ allrecipes

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients: 14

1 teaspoon butter
1 teaspoon olive oil
3 cups elbow macaroni
1 pound smoked beef sausage, cut into bite-size pieces
2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
1 sweet onion, diced small
2 ounces shredded sharp Cheddar cheese
2 ounces shredded Monterey Jack cheese
2 teaspoons olive oil, or more to taste
1 teaspoon dried parsley flakes
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package shredded American cheese (such as Kraft® Melts)
Calories358.6 calories
Carbohydrate26.4 g
Cholesterol53 mg
Fat21.1 g
Fiber1.7 g
Protein16 g
SaturatedFat10.4 g
Sodium914.8 mg
Sugar3.8 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.


BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

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

Recipe From allrecipes.com

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
Calories664.1 calories
Carbohydrate59.2 g
Cholesterol81.6 mg
Fat33.5 g
Fiber5.1 g
Protein31 g
SaturatedFat12.9 g
Sodium1714.1 mg
Sugar13.7 g

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.


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.

Recipe From cooking.nytimes.com

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.




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