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Penne & Sausage Casseroles Recipe

Penne & Sausage Casseroles Recipe

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. YIELD:16 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

1-1/4 cups equals 460 calories, 21 g fat (10 g saturated fat), 59 mg cholesterol, 756 mg sodium, 41 g carbohydrate, 3 g fiber, 24 g protein.

Reviews for Penne & Sausage Casseroles

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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 1, 2014

"Everyone loves this dish!!!!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Sep. 17, 2012

"I made this last weekend as a trial run before bringing it to a luncheon I'm providing this week for co-workers. It was very good. Cheesy, saucy, flavorful--it was far better than any pasta dish I've had that uses the standard commercial marinara sauce. The recipe was easy to follow; I did bake it for a few minutes longer than it called for so that it was bubbly and it didn't get too dry. To speed up prep time, consider browning the Italian sausage ahead of time, chopping the onions ahead of time and refrigerating them until it's time to start cooking. I bought pre-sliced mushrooms and shredded mozzarella. Fontina cheese was pricy but I splurged for the upcoming luncheon; the cheese blend was yummy! Another keeper of a recipe!"

MY REVIEW
Reviewed May. 9, 2012

"Next time I would use half of the pasta, cheese and onion. It was too cheesy and not enough sauce but the flavor was delicious."

MY REVIEW
Reviewed Nov. 21, 2011

"Delicious!! I will make this over and over again."

MY REVIEW
Reviewed Nov. 10, 2011

"This recipe was YUMMY!! I didn't add the wine - used all beef broth and I used baby portabella mushroom - they added more meaty like texture. I noticed it too was a bit to saucy so I turned up the heat and let the liquid reduce by half - It gave it a richer color and amp'd up the flavor! Fontina cheese is expensive, so I used provolone!"

MY REVIEW
Reviewed Oct. 23, 2011

"This recipe was very good. Next time I will add more tomato sauce and less broth for a thicker sauce. I would add more meat too. I found the fontina cheese at our Homeland grocery. I asked about it at the Target deli and they said they can order it too. This recipe makes alot of food. I took one of the casserole pans to my parents and surprised them with dinner. With some garlic bread and a salad, you can easily feed 8 people with this recipe."

MY REVIEW
Reviewed Oct. 9, 2010

"This is a keeper! I cut it in half and followed the directions exactly. I wouldn't change anything. We loved it."

MY REVIEW
Reviewed Aug. 21, 2010

"This is really good. I cut it in half and made one casserole. Next time I will delete the mushrooms, tomato sauce, and beef broth. I will use only 1/2 cup of wine with seasoned speghetti sauce. I really like speghetti sauce and thought this recipe needed more sauce. I highly recommend this recipe."

MY REVIEW
Reviewed Aug. 2, 2010

"Outstanding recipe! This is definately one of the best casseroles I have ever had - I used beef broth and omitted the red wine and it turned out extremely tasty. A definate keeper!"

MY REVIEW
Reviewed May. 18, 2010

"excellent... my husband asked for roasted peppers to be added next time."

MY REVIEW
Reviewed Aug. 4, 2009

"I could not find Fontina Cheese so I substituted a shredded Italian blend... it was excellent. "

MY REVIEW
Reviewed Jul. 21, 2009

"Is there anything that could be substitued for the fontina cheese?"

MY REVIEW
Reviewed Jun. 6, 2009

"Dglong was right - the kitchen smelled heavenly while I was making this. I halved the recipe for our smaller family and we all loved it."

MY REVIEW
Reviewed May. 28, 2009

"This is great. I will be making this often."

MY REVIEW
Reviewed May. 23, 2009

"This is an excellent casserole. I did increase the meat in it as my family are big on meat. The kitchen smells like a top of the line Italian restaurant while it's cooking and the taste delivers that promise."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.