Penne Sausage Bake Recipe
Penne Sausage Bake Recipe photo by Taste of Home

Penne Sausage Bake Recipe

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4.5 8 14
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"This hearty pasta dish was inspired by the delicious sausage rolls served at our favorite Italian restaurant," relates Vicky Benscoter of Birmingham, Alabama. "I serve if frequently for supper since it's easy to prepare and my husband thinks it's great!"
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings


  • 1 package (16 ounces) uncooked penne pasta
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 pound Italian turkey sausage links, casings removed
  • 3 cups fat-free meatless spaghetti sauce
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 cup: 276 calories, 11g fat (4g saturated fat), 40mg cholesterol, 948mg sodium, 25g carbohydrate (0g sugars, 1g fiber), 18g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 1 fat


  1. Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta.
  2. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 9 servings.
Originally published as Penne Sausage Bake in Light & Tasty December/January 2002, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 7, 2014

"Very good and easy to make."

Reviewed Oct. 15, 2013

"This was relatively quick to make, but the result was a dish that seemed like a lot of time went into. It was delicious and my husband had seconds (and we had leftovers for lunch). I will definitely be making this again!"

Reviewed Nov. 11, 2012

"This is definitely a keeper. This made a 9x13 pan for me although I didn't measure everything exactly just threw stuff in. I'll double the green peppers next time and add some mushrooms. I added some ground pepper, just a personal preference."

Reviewed Jul. 5, 2012

"Very satisfying and tasty. This is a great fall/winter dish."

Reviewed Mar. 2, 2012

"Have made this recipe many times for family & company, it is delicious! The only change I made was to use my own homemade tomato sauce.*****"

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