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Italian Skillet Supper

 Italian Skillet Supper
My family members all agree that this recipe's a keeper! For variety, you can try it with turkey sausage or spicy hot sausage.—Elaine Anderson, New Galilee, Pennsylvania
6-8 ServingsPrep/Total Time: 30 min.


  • 3 cups uncooked spiral pasta
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook sausage over medium heat until no longer pink; drain.
  • Stir in tomatoes and tomato paste. Bring to a boil. Reduce heat;
  • cover and simmer for 5 minutes. Remove all but 1/2 cup meat sauce to
  • a bowl.
  • Drain the pasta; place half over the sauce in the skillet. Layer with
  • half of the reserved meat sauce and 1 cup cheese. Repeat with
  • remaining pasta, meat sauce and cheese. Cover and cook over
  • medium-low heat for 10 minutes or until heated through. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 327 calories, 14 g fat (6 g saturated fat), 44 mg cholesterol, 587 mg sodium, 33 g carbohydrate, 2 g fiber, 16 g protein.

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Italian Skillet Supper (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.