Three Cheese Pasta With Italian Sausage Recipes

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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 SAUSAGE PENNE



Cheesy Sausage Penne image

This lasagna-like entree takes me back to my childhood. I got the recipe from a friend's mother, who fixed it for us when we were kids. I made a few changes to it, but it's still quick and delicious. -Dallas McCord Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 pound bulk Italian sausage
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup sour cream
4 green onions, sliced
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer 20 minutes. , Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine cream cheese, sour cream and onions., In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers. , Bake, uncovered, until bubbly, 30-35 minutes.

Nutrition Facts : Calories 422 calories, Fat 23g fat (13g saturated fat), Cholesterol 71mg cholesterol, Sodium 667mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE



Three-Cheese Lasagna with Italian Sausage image

An easy three-Cheese Lasagna with Italian Sausage.

Provided by Amy Bond

Categories     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Mozzarella     Ricotta     Ground Beef     Sausage     Spinach     Winter     Potluck     Bon Appétit     Massachusetts     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8

Number Of Ingredients 21

SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

Steps:

  • FOR SAUCE:
  • Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
  • FOR LASAGNA:
  • Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
  • Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
  • Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

ZESTY ITALIAN SAUSAGE PASTA



Zesty Italian Sausage Pasta image

Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 25m

Yield 5

Number Of Ingredients 8

1 (19 ounce) package Johnsonville® Mild Italian Sausage Links
1 (16 ounce) package linguine
3 tablespoons olive oil
1 small sweet onion, thinly sliced
1 teaspoon minced garlic
1 (14.5 ounce) can diced Italian tomatoes
1 (10.5 ounce) can chicken broth
2 cups broccoli florets

Steps:

  • Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
  • In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Nutrition Facts : Calories 797.5 calories, Carbohydrate 74 g, Cholesterol 83.9 mg, Fat 42.3 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 13 g, Sodium 1436.8 mg, Sugar 6.5 g

THREE-CHEESE BAKED ZITI WITH ITALIAN SAUSAGE



Three-Cheese Baked Ziti with Italian Sausage image

This version of baked ziti omits the usual ricotta cheese (or its substitutes) and adds Italian sausage, with very satisfying results!

Provided by Doug in Manhattan

Time 1h25m

Yield 12

Number Of Ingredients 17

nonstick cooking spray
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded Italian cheese blend
1 (16 ounce) package ziti pasta
3 tablespoons olive oil, or more to taste
1 pound bulk Italian sausage
¼ teaspoon baking soda
1 cup diced onion
3 cloves garlic, diced
5 cups lower-sodium pasta sauce
⅓ cup sliced black olives
1 tablespoon whole fennel seeds
2 teaspoons Italian seasoning
1 teaspoon anchovy paste
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
  • Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
  • Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
  • Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 47.3 g, Cholesterol 44 mg, Fat 22.6 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 9.1 g, Sodium 1144.9 mg, Sugar 11.3 g

THREE CHEESE PASTA WITH ITALIAN SAUSAGE



Three Cheese Pasta With Italian Sausage image

While surfing Pinterest one day, I stumbled upon this recipe that sounded so good and comforting. The Gouda cheese puts this one over the top creamy and rich. Don't forget the nutmeg!!! I served this with homemade Bruschetta but a side salad would be perfect too.

Provided by Chef Petunia

Categories     Macaroni And Cheese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 ounces sharp cheddar cheese
4 ounces mozzarella cheese
1 1/2 ounces gouda cheese
1/2 onion, small dice
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
14 1/2 ounces low sodium chicken broth
2 Italian sausages
1 pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb gemelli pasta

Steps:

  • Bring a large pot of slightly salted water to boil. Add the pasta once it is boiling and cook until the pasta is just under al dente (slightly resistant still). Preheat the over to 350 degrees.
  • Shred all the cheeses and set aside. Begin to cook the sausage by heating a small skillet to medium heat & removing the meat from the casing. Use a wooden spoon to break apart the sausage for even cooking.
  • In a medium saucepan, melt the butter over medium heat then add the onion. Saute until translucent and very fragrant about 5 minutes. Add the garlic and cook an additional minute.
  • Mix in the flour, let it cook for about 30 seconds.
  • Add the chicken stock & milk, continuously whisking. SLOWLY add the 3 cheeses to the mixture about a small handful at a time. Add the next bit once the previous is completely melted and creamy within the liquid. When all the cheese is added reduce the heat to low and stir in the nutmeg, salt and pepper.
  • In a baking dish, combine the cooked pasta, sausage, and cheese sauce.
  • Bake in the oven for about 10 minutes. Remove and garnish with chopped parsley.

Nutrition Facts : Calories 590.7, Fat 23.6, SaturatedFat 12, Cholesterol 64.6, Sodium 1082.8, Carbohydrate 64.2, Fiber 2.7, Sugar 3.2, Protein 29.2

CREAMY ITALIAN SAUSAGE PASTA



Creamy Italian Sausage Pasta image

My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spiral pasta
3/4 pound bulk Italian sausage
4-1/2 teaspoons olive oil
1-1/2 teaspoons butter
3/4 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

  • Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

Nutrition Facts :

THREE CHEESE PASTA



Three Cheese Pasta image

Make and share this Three Cheese Pasta recipe from Food.com.

Provided by Cookbook Barbie

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb penne rigate
3 tablespoons butter
1 cup grated parmesan cheese
1/2 cup grated swiss cheese
1/2 cup shredded mozzarella cheese
1 cup heavy cream

Steps:

  • Cook noodles according to directions on box.
  • Drain.
  • In a casserole dish, toss pasta with butter, then add cheeses.
  • Stir in cream.
  • Bake at 400 for 20 minutes.

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From icooking.netlify.app


THREE-CHEESE PASTA BAKE RECIPE | SOUTHERN LIVING
Directions. Step 1. Prepare ziti according to package directions; drain and return to pot. Advertisement. Step 2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish. Step 3. Stir together ricotta cheese and next 3 ingredients; spread evenly over ...
From southernliving.com


THREE-CHEESE BAKED ZITI WITH ITALIAN SAUSAGE - PARSNIPS AND PASTRIES
Mix the ricotta in a bowl with a 1/2 cup Parmesan cheese, sea salt, pepper, a pinch of red pepper flakes, 1 egg, and 1 tablespoon each fresh chopped parsley and basil. Reserve half of the sauce in a bowl. Mix the rest of the sauce with the pasta and toss gently. Mix in 3/4 of the ricotta and toss until just combined.
From parsnipsandpastries.com


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