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This hearty casserole has been a consistent hit. It feeds a lot of people and comes together relatively quickly. —John Venturino, Concord, California
Nutritional Facts 1-1/4 cups equals 460 calories, 21 g fat (10 g saturated fat), 59 mg cholesterol, 756 mg sodium, 41 g carbohydrate, 3 g fiber, 24 g protein.
Originally published as Penne & Sausage Casseroles in Taste of Home June/July 2009, p62
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on May. 09, 2012 by lifeisgrand
Next time I would use half of the pasta, cheese and onion. It was too cheesy and not enough sauce but the flavor was delicious.
Reviewed on Nov. 21, 2011 by kecutie2
Delicious!! I will make this over and over again.
Reviewed on Nov. 10, 2011 by boobeau5105
This recipe was YUMMY!! I didn't add the wine - used all beef broth and I used baby portabella mushroom - they added more meaty like texture. I noticed it too was a bit to saucy so I turned up the heat and let the liquid reduce by half - It gave it a richer color and amp'd up the flavor! Fontina cheese is expensive, so I used provolone!
Reviewed on Oct. 23, 2011 by Mitchlep
This recipe was very good. Next time I will add more tomato sauce and less broth for a thicker sauce. I would add more meat too. I found the fontina cheese at our Homeland grocery. I asked about it at the Target deli and they said they can order it too. This recipe makes alot of food. I took one of the casserole pans to my parents and surprised them with dinner. With some garlic bread and a salad, you can easily feed 8 people with this recipe.
Reviewed on Oct. 09, 2010 by palmki
This is a keeper! I cut it in half and followed the directions exactly. I wouldn't change anything. We loved it.
Reviewed on Aug. 21, 2010 by palmki
This is really good. I cut it in half and made one casserole. Next time I will delete the mushrooms, tomato sauce, and beef broth. I will use only 1/2 cup of wine with seasoned speghetti sauce. I really like speghetti sauce and thought this recipe needed more sauce. I highly recommend this recipe.
Reviewed on Aug. 02, 2010 by happytocook
Outstanding recipe! This is definately one of the best casseroles I have ever had - I used beef broth and omitted the red wine and it turned out extremely tasty. A definate keeper!
Reviewed on May. 18, 2010 by pfriz50
excellent... my husband asked for roasted peppers to be added next time.
Reviewed on Aug. 04, 2009 by outtawakk2
I could not find Fontina Cheese so I substituted a shredded Italian blend... it was excellent.
Reviewed on Jul. 21, 2009 by rjharris2005
Is there anything that could be substitued for the fontina cheese?
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