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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 Sep. 17, 2012 by recipehound54
I made this last weekend as a trial run before bringing it to a luncheon I'm providing this week for co-workers. It was very good. Cheesy, saucy, flavorful--it was far better than any pasta dish I've had that uses the standard commercial marinara sauce. The recipe was easy to follow; I did bake it for a few minutes longer than it called for so that it was bubbly and it didn't get too dry. To speed up prep time, consider browning the Italian sausage ahead of time, chopping the onions ahead of time and refrigerating them until it's time to start cooking. I bought pre-sliced mushrooms and shredded mozzarella. Fontina cheese was pricy but I splurged for the upcoming luncheon; the cheese blend was yummy! Another keeper of a recipe!
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.
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