Penne & Sausage Casseroles Recipe
Penne & Sausage Casseroles Recipe photo by Taste of Home

Penne & Sausage Casseroles Recipe

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Cheese, sausage and mushrooms make this casserole a consistent hit. It comes together quickly and feeds a crowd, too. —John Venturino, Concord, California
TOTAL TIME: Prep: 50 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 50 min. Bake: 30 min.
MAKES: 16 servings


  • 1-1/2 pounds uncooked penne pasta
  • 1 pound bulk Italian 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

Nutritional Facts

1-1/4 cup: 460 calories, 21g fat (10g saturated fat), 59mg cholesterol, 756mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 24g protein


  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.
  2. 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.
  3. 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.
  4. 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).
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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Reviewed Jul. 11, 2015

"I wanted to just halve it, but when I was making it, I absent mindedly didn't halve the liquid! So I just dumped it all in with the sauce once it was done simmering and then transferred it to the 9x13 pan. It was awesome!!! Oh, and I left the shrooms out because I forgot to get them."

Reviewed Jun. 6, 2015

"I made this recipe last night but only made half as much since there's only two of us. It was delicious! I didn't make any changes to the ingredients. My picky husband loved it too!"

Reviewed Dec. 1, 2014

"Everyone loves this dish!!!!"

Reviewed Nov. 23, 2014

"I made the Penne and Sausage casserole and my husband and I loved it! I didn't have fontina cheese so I used Parmesan instead. I used a pound of the sausage although I only made one pan of the casserole. The recipe was very flavorful and we're adding it to our dinner rotation."

Reviewed Mar. 25, 2014

"This was delicious! It tasted even better reheated the next day. I cut most of it in half as I didn't need 2 casseroles. I did use a full pound of sausage, a full pound of mushrooms and the whole can of tomato sauce for one casserole. I also added a little sugar to the sauce as I like mine a little sweeter. Shared this at work and everyone loved it!"

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