Polish Sausage Baked Penne Recipes

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 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.

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.

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.

POLISH CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

PENNE AND SMOKED SAUSAGE

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°.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

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.

CREAMY SAUSAGE PENNE

Steps:

• Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
• After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
• In a large skillet, heat olive oil over medium-high heat.
• Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
• Cook until sausage meat is no longer pink (about 5 minutes or so).
• Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
• Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
• Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
• Taste; add more salt and/or pepper if you wish.
• Sprinkle chopped herbs over top and serve.

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.
• 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.

BAKED PENNE WITH SAUSAGE, SPINACH, AND BEANS

Steps:

• In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft.
• Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink.
• Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.
• Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl.
• Stir in the hot tomato sauce, which will slihtly wilt the spinach.
• Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan.
• At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen.
• Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.

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 KIELBASA

Steps:

• Preheat oven to 375°F.
• Spray a skillet with cooking spray and brown kielbasa, drain.
• In a 3 quart casserole, combine soup and milk.
• Add penne, kielbasa, 3/4 cheese, 1/2 cup onions and peas, stir to combine.
• Bake 30 minutes or until hot and bubbly.
• Stir, top with remaining cheese and onions and bake until golden brown.

AUTHENTIC HOMEMADE POLISH SAUSAGE

Steps:

• Have the pork butts ground coarse and place in a large pan.
• Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
• Add the finely mashed garlic and the other above ingredients to the pork butts.
• Mix it well.
• If possible, allow the mixtures to remain overnight in the refrigerator.
• Fill the casings with the meat mixture after washing the casings out with water.
• To cook, place sausage in pot with water, bring to boil.
• Skim, cover and simmer for about 45 minutes.
• Remove form water.
• Place in oven for additional browning at 325 degrees for about 45 minutes.
• The uncooked sausage can also be placed in plastic bags and frozen for later use.

POLISH SAUSAGE BAKED PENNE

Steps:

• Heat oven to 350 F.
• Brown polish sausage with veggies in a large skillet. Stir in sauce, 3/4 of creme and 1/2 cup each of cheese; cook and stir 2 to 3 minutes, or until well combine. Add pasta; mix lightly.
• Spoon into 2 quart casserole top with remaining creme and cheese. Cover.
• Bake 20 minutes or until heated trough uncover after 15 minutes.