SAUSAGE PASTA BAKE
This hearty dish is a favorite for weekday dinners. The combination of flavors makes it special.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. In a skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink, drain. , In a bowl, combine the pasta, sausage mixture, tomato sauce, spaghetti sauce, 1/3 cup mozzarella cheese, pepperoni, Italian seasoning and pepper., Transfer to a greased shallow 3-cup baking dish. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-8 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 465 calories, Fat 22g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1146mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
SAUSAGE PASTA BAKE
The beauty of this dish is you can freeze any leftovers, ready for another day when you're short on time, or aren't feeling in the mood - it beats takeaways!
Provided by Phillippa Spence
Categories Mains Jamie Magazine Father's day Pork Sausage Pasta & risotto
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it's al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
Nutrition Facts : Calories 599 calories, Fat 17.5 g fat, SaturatedFat 6.8 g saturated fat, Protein 26.8 g protein, Carbohydrate 89 g carbohydrate, Sugar 14.1 g sugar, Sodium 2.9 g salt, Fiber 9.5 g fibre
MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE
This wonderful hearty, make ahead casserole really hits the spot. full of flavor, easy to make (and freeze) for those hectic or lazy days ahead.
Provided by CHILI SPICE
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
- Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
- Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
- Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
- To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
Nutrition Facts : Calories 833.6, Fat 41.1, SaturatedFat 17.7, Cholesterol 84.9, Sodium 2096.9, Carbohydrate 79.3, Fiber 12.5, Sugar 14.3, Protein 37.9
PASTA AND SAUSAGE BAKE
This comforting pasta dish is the star of my family's most-requested dinner. It smells wonderful when baking in the oven. -Janet Roehring, Marble Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until a thermometer reads 160°; drain. Slice into 1/2-inch pieces. In a greased 2-qt. baking dish, combine the sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 867mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
BAKED PENNE WITH ITALIAN SAUSAGE
This is a hearty, filling meal that's full of flavor!
Provided by SADIEQQ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g
FALL KALE AND SAUSAGE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
- Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
- Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
- Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.
SAUSAGE PASTA CASSEROLE
Steps:
- Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
- Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
- Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
SAUSAGE PASTA BAKE
An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days
Provided by Barney Desmazery
Categories Dinner
Time 2h
Number Of Ingredients 13
Steps:
- To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
- Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
- Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
- Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.
Nutrition Facts : Calories 883 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium
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