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Italian Sausage Macaroni Bake

 Italian Sausage Macaroni Bake
"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."
4 ServingsPrep: 20 min. Bake: 20 min.


  • 1-1/2 cups uncooked elbow macaroni
  • 3/4 pound Johnsonville® Mild Ground 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


  • 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

2 of 2

Italian Sausage Macaroni Bake (continued)

Directions (continued)

  • until heated through. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 539 calories, 35 g fat (14 g saturated fat), 89 mg cholesterol, 1,371 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.