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Sausage & Penne Casserole

23/07/2009 by jamieanne 3 Comments

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I’m a big fan of baked pastas, so when I saw this recipe in my Taste of Home magazine (the June & July 2009 issue) I couldn’t pass it up.  I’m so glad I decided to make this, it turned out really well and gave us three nights of dinners.

I did have to make a substitution to this, however.  My store must have been out of Italian sausage, one of the main ingredients to this recipe.  So I used regular ground beef and while cooking it I added an Italian spice blend.  I’m sure I’ll be making this again sometime, and I will try to find Italian sausage next time!

My entire family loved this, even my 2-year-old son.  It makes a great family dinner when served with a nice fresh salad.  We had a salad of lettuce, cucumbers, tomatoes and green olives.

The sauce this recipe makes tastes great, and would be nice to use as a regular spaghetti sauce.  I might try this sometime!

The original recipe in the magazine made two full 13×9-inch baking dishes of this casserole, but I divided everything in half (or close to half) when I made this for just one baking dish, and I have posted the recipe for just one baking dish below.

Sausage & Penne Casserole
 
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An easy dinner for the whole family.
Author: Taste of Home magazine, June & July 2009
Recipe type: Main
Ingredients
  • ¾ pound uncooked penne pasta
  • ½ pound Italian sausage
  • ½ pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1½ teaspoons dried oregano
  • ¾ cup dry red wine or beef broth, divided
  • 1 can (14.5 ounces) stewed tomatoes, chopped
  • 1 can (8 ounces) tomato sauce
  • ½ cup beef broth
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • Minced fresh parsley
Instructions
  1. Cook pasta according to package directions. Meanwhile, cook sausage over medium heat until no longer pink; drain and set aside.
  2. In the same pan, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in ½ cup wine (or beef broth). Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine (or beef broth). Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Drain pasta. Spread about ¼ cup sauce in a greased 13×9-inch baking dish. Spread half of the pasta on top of the sauce. Top with about 1¼ cups sauce and ½ cup of each cheese. Repeat the layers once more.
  4. Cover and bake at 350F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.
3.4.3177

 

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Filed Under: Dinner Tagged With: casserole, dinner, Non Sweets, pasta, sausage

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Reader Interactions

Comments

  1. Cookie

    23/07/2009 at 3:11 PM

    What a great recipe! Anything with pasta and baked with cheese is good in my book!

    Reply

Trackbacks

  1. Easier Than Falling Off a Log » Penne and Sausage Bake says:
    09/08/2009 at 8:56 PM

    […] is from sweetestkitchen.com. Hers came out looking beautiful. Perhaps you should just look at hers. Hers also had mushrooms, […]

    Reply
  2. Sausage Penne Casserole | Good CasserolesGood Casseroles says:
    16/07/2014 at 2:21 AM

    […] View Recipe Preparation Instructions […]

    Reply

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Meet Jamieanne

Jamieanne is a Pisces and mum of 4 young children. She is originally from a small town in Indiana but currently resides in Sydney, Australia. She enjoys thinking about food, reading about food, writing about food, and photographing food! She is the writer, publisher and photographer of Sweetest Kitchen, a blog which features her most favorite recipes she's tried and tested in her very own kitchen. Read More…

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