Penne Bake With Chicken Sausage Meatballs Recipes

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA

Steps:

• Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
• In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
• In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
• Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
• In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

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 BAKE, WITH CHICKEN-SAUSAGE MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Grease 2 1/2 quart casserole.
• Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
• (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
• After you have removed sausage from casing, put into a medium sized bowl.
• Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
• Take 1/3 of your onion and chop it very fine.
• Add to meat/egg mixture.
• Then add a small amount of breadcrumbs, and mix with hands again.
• Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
• Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
• Roll into balls.
• Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
• Add meatballs; cook thoroughly.
• Transfer to bowl using slotted spoon (to drain oil).
• Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
• Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
• Season and cook 8 minutes.
• Return meat to skillet.
• Add cream and oregano.
• Bring to a boil.
• Add half the fontina and stir until melted.
• Cook penne al dente, drain and return to pot.
• Add sauce and toss through to coat.
• Transfer to casserole and top with remaining fontina.
• Bake until heated through, about 15 to 20 minutes.
• ENJOY!

CHICKEN AND SAUSAGE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer., Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat., Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.

ITALIAN SAUSAGE AND PENNE BAKE

Steps:

• Saute sausage and garlic in olive oil until browned.
• Add tomato paste, vinegar, tomatoes, and seasonings. Cover & simmer for 15 minutes.
• Combine with pasta in 9x13 pan.
• Top with cheese and bake at 350 degrees for 25 minutes.