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FitFool

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Sausage Pasta Bake

Here's an easy dish that makes lots of food. Good for feeding a bunch of people at once like the whole family or a potluck dinner. This one's also nice since you could assemble everything and then just pop it into the oven to bake 15-30 minutes before you plan to serve it.



small picture of sausage pasta bake





Sausage Pasta Bake fresh out of the oven


1/2 pound penne
1 pound sausage (removed from casing)
1 medium yellow onion, diced
2 tsp fresh rosemary, minced (because I had fresh available)
1 tsp dried oregano
1 28 oz can of crushed tomatoes
1/4 cup shredded mozzarella cheese
1/4 cup shredded Asiago cheese


  1. Preheat oven to 375F
  2. Set a pot of water on to boil and cook penne according to package directions. Drain pasta and set aside. Continue on to other steps while you wait for water to boil.
  3. Brown sausage in pan and add diced onion to pan. Break up sausage clumps into crumbled pieces. Drain excess fat.
  4. Add rosemary, oregano, and crushed tomatoes. Lower heat and allow to simmer for at least 10 minutes.
  5. Combine the pasta and the sausage sauce and pour into a baking dish. Top with shredded cheese.
  6. Bake for 15-20 minutes.



finished serving of Sausage Pasta Bake


thread in cooking_club




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My family is going to love this! I'm totally making it. Yum!

If you make it, I want to hear back :)

(Deleted comment)
I've never tried that sausage myself but it sounds tasty to me. If it's smoked, does it mean it's already cooked? Are the smoked sausages saltier? Maybe you'd have to adjust for salt?

Looks great! I need something fast like this one too.
I'm not a huge fan of rosemary in my pasta sauce, so I'd just substitute basil for the rosemary.
I have weird preferences in regards to herbs. I cannot stand cilantro, and so many people seem to love the stuff. Well, I shouldn't say I can't stand it because I do like it in a yogurt sauce--India style :)

I've been using more chicken Italian sausage these days. Isernio's makes a great hot Italian sausage and it saves me on the fat grams.

It's embarrassing to admit that I still can't really tell the difference between the various herbs. I mostly add herbs based on whatever the recipe tells me to do. I used to not like cilantro until one time I was in a restaurant eating a very spicy dish and discovered that chewing the cilantro with the meat helped to tone down the spiciness. I had been using chicken sausage for a while but lately switched back to pork sausage. I might make the switch back to chicken sausage but it's more expensive and I'm already adjusting to higher meat prices at Whole Foods. (as compared to meat from my regular grocery store)

That looks sooo good. I saw this entry when I turned on my computer before I had eaten breakfast this morning and my mouth started watering! About step 3, should it read "break up the sausage into crumbled pieces" instead of "break up the pasta into crumbled piences"?

Oops. Thanks for spotting that. I've fixed it now. I hope you like the recipe if you try it out.

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