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

Penne & Sausage Casseroles Recipe

Publisher Photo
This hearty casserole has been a consistent hit. It feeds a lot of people and comes together relatively quickly. —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

Ingredients

  • 1-1/2 pounds uncooked penne pasta
  • 1 pound Johnsonville® Mild Ground 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 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.

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).
Originally published as Penne & Sausage Casseroles in Taste of Home June/July 2009, p62

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.

Full-Bodied Red Wine

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

Reviews for Penne & Sausage Casseroles

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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!

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