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Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. —Lisa Varner, Charleston, South Carolina
Nutritional Facts 1-1/2 cups equals 531 calories, 22 g fat (9 g saturated fat), 60 mg cholesterol, 1,311 mg sodium, 55 g carbohydrate, 6 g fiber, 30 g protein.
Originally published as Sausage Fettuccine Bake in Simple & Delicious February/March 2011, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jan. 08, 2012 by calbertson
This has become a new favorite. I did not have any fettuccine so I used rigatone pasta and it was delicious! All of the flavors blend and you have a very special dish.
Reviewed on Apr. 07, 2011 by badkitty
I made this again and it was just as great! The leftovers are just as good...maybe even better! This is in my regular rotation now! Just love it!
Reviewed on Mar. 21, 2011 by keatinkp
Made this as written (with the exception I added garlic as my Italian Seasoning did not contain any), and not one person liked it. Threw most of it away as no one was willing to eat the left overs for lunch. Way too much green pepper, it was all we could taste. Not sure why it used fettuccine as rigatoni or penne would make more sense. This was a terrible waste of Italian Sausage and Permesan Reggiano. While it was quite simple to make, it was anything but delicious!
Reviewed on Feb. 20, 2011 by WTDD
Awesome...followed recipe and it was superb and my husband and I had fun making it together!!!
Reviewed on Feb. 18, 2011 by jblunt4
LOVE this recipe! Nice change from spaghetti and love the creamyness the cream of mushroom gives it!
Reviewed on Feb. 18, 2011 by badkitty
This is one of the best recipes I have tried and after the first bite, I knew it would be going into my regular menu rotation! My family inhaled it! This recipe can be cut in half so easily that I only made 1 13x9 pan , using 1 lb of pasta. I used some Fontina along with the Parmesan and mozzarella and added a couple cloves of fresh minced garlic.. I love how the cream of mushroom keeps it creamy without being able to tell its cream of mushroom. This casserole was so flavorful and the leftovers are just as wonderful. Oh, did I mention that I love this recipe? :) Thank you so much for sharing!!!!!!
Reviewed on Feb. 07, 2011 by Judy Anne Smith
My family loved it and my husband said it is even worthy for the guys at the Hunting Camp! Now that is fantastic!
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