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Penne & Sausage Casseroles Recipe

Penne & Sausage Casseroles Recipe photo by Taste of Home

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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

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Penne & Sausage Casseroles Recipe

Prep: 50 min. Bake: 30 min.

Yield: 16 Servings

50 30 80

Ingredients

1-1/2 pounds uncooked penne pasta
1 pound bulk Johnsonville® Ground Sausage
1 pound sliced fresh mushrooms
1 large onion, chopped
3 tablespoons olive oil
6 garlic cloves, minced
1 tablespoon dried oregano
1-1/2 cups dry red wine or beef broth, divided
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 cup beef broth
4 cups (16 ounces) shredded part-skim mozzarella cheese
4 cups (16 ounces) shredded fontina cheese
Minced fresh parsley, optional

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.
In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Drain pasta. Spread 1/2 cup sauce in each of two greased 13-in. x 9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers.
Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired. Yield: 2 casseroles (8 servings each).

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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Penne & Sausage Casseroles

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(11-14) of 14 reviews

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Reviewed on Jul. 21, 2009 by rjharris2005

Is there anything that could be substitued for the fontina cheese?

Reviewed on Jun. 06, 2009 by Seminoles

Dglong was right - the kitchen smelled heavenly while I was making this. I halved the recipe for our smaller family and we all loved it.

Reviewed on May. 28, 2009 by regions

This is great. I will be making this often.

Reviewed on May. 23, 2009 by dglong

This is an excellent casserole. I did increase the meat in it as my family are big on meat. The kitchen smells like a top of the line Italian restaurant while it's cooking and the taste delivers that promise.

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