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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (411g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup asiago cheese |
||
| Calories 810 | ||
| Calories from Fat 364 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.5g | 62% | |
| Saturated Fat 17.1g | 85% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 2112mg | 88% | |
| Potassium 1276mg | 36% | |
| Total Carbohydrate 75.8g | 25% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 13.2g | ||
| Protein 37.7g | 75% | |
Make Ahead Italian Sausage and Pasta Bake
By: CHILI SPICE
Feb 14, 2008
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.
SERVES 8 -10
Ingredients
- 1 1/2 lbs Italian sausage (mild or hot)
- olive oil (optional)
- 2 onions, coarsely chopped
- 3 garlic cloves, minced
- 1 large sweet red pepper, coarsely chopped
- 28 ounces meatless extra chunky pasta sauce
- 213 ml can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon fennel seed
- 5 cups penne pasta
- 1 (284 g) package fresh spinach (trimmed and coarsely chopped)
- 3 cups shredded provolone cheese or mozzarella cheese
- 1 cup grated asiago cheese or parmesan cheese
Directions
1
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.2
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.3
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.4
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.5
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).
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: agileangus
On Aug 31, 2008
I made this exactly as the recipe suggested, and then froze it. I thawed and baked it several days later. The noodles were mushy and it not "saucy" enough.
From: jennifer in new jersey
On Apr 14, 2008
Delicious, healthy and easy meal to prepare. I somehow forgot to review this lifesaver! I used this recipe so that there would be a healthy and good meal when i returned home from surgery. I follwed the recipe exactly except i omitted the fennel seed as i havent aquired a taste for that just yet. Used all organic ingredients and chose the grated asiago (my daughter's preference). I used Paul Newman's bobolina sauce, but added just a little more than the recipe called for as my daughter and i love extra sauce on everything. It worked out so very well (my first time at making a meal ahead of time) down to every detail that i made it again twice since then on occassions when i knew i wasnt going to be home all day but wanted to still have a good meal come dinner time. Served this with a starter of a small spinach salad with balsamic dressing. Thank you so much for sharing this keeper recipe!
From: QueenJellyBean
On Apr 4, 2008
This recipe was really tasty. It is limited only by your likes in pasta sauce. I will try it again with different kinds of red sauce but also thought it would be wonderful with chicken and alfredo sauce too. I used an 8 oz can of tomato sauce and 2 lb of uncooked penne and it definately filled both baking dishes to heaping. Great recipe- thanks for sharing. **UPDATE** I have made this like 4 times in the last month and have used a different sauce every time..I only put the spinach in once and one time I used alfredo sauce and chicken....OMG! Everyone raves about this recipe!
From: French Tart
On Mar 10, 2008
One of the most delicious and "well behaved" pasta bakes I have EVER made! The taste was SO Italian, it was the fennel seeds and the combination of cheeses - just superb! I could have made this quite happily without the sausage, and I may do that next time - when I fancy a meat fee meal. I made this for the Pasta and Potato Photo tag - but I can assure you that I will be making this MANY times again - just lovely! Thanks for posting - FT
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