Sausage & Penne Casserole
An easy dinner for the whole family.
Recipe type: Main
  • 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
  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.
Recipe by sweetest kitchen at