Italian Sausage Macaroni Bake Recipe

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Italian Sausage Macaroni Bake Recipe

Read Reviews
4 2 2
Publisher Photo
"Because we have three children who keep us busy, casseroles have been life-savers for me," notes Amber Zurbrugg of Alliance, Ohio. "This one especially appeals to me because it has a rich Italian flavor."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 3/4 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni.
In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Sausage Macaroni Bake in Quick Cooking March/April 2004, p43

Nutritional Facts

1 each: 539 calories, 35g fat (14g saturated fat), 89mg cholesterol, 1371mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 28g protein.

  • 1-1/2 cups uncooked elbow macaroni
  • 3/4 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni.
  2. In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper.
  3. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Sausage Macaroni Bake in Quick Cooking March/April 2004, p43

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Reviews forItalian Sausage Macaroni Bake

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MY REVIEW
[email protected] User ID: 1665956 246505
Reviewed Apr. 3, 2016

"This is the long draft of a casserole that I've been making for over 40 years. I used a jar of spaghetti sauce instead of the green peppers, onions and tomato sauce and seasonings. I did use the Parmesan cheese as suggested here, but found it too salty for us. Nix the Parmesan next time."

MY REVIEW
HOGWriter User ID: 3126553 135796
Reviewed Oct. 19, 2013

"We used 1 roll RB Rice Italian sausage, substituted small penne for the macaroni, and added a large tomato (chopped). Made as such, the recipe yielded an uncomplicated flavor with great presentation. The crew gave it a "thumbs up" before it even hit the oven."

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