Penne Sausage Bake Recipe
Penne Sausage Bake Recipe photo by Taste of Home
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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 (0 sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 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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char04 User ID: 2958136 39728
Reviewed Apr. 7, 2014

"Very good and easy to make."

dkay81 User ID: 7444448 33344
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!"

CalgaryMomTo3 User ID: 6024905 75281
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."

ConnieK User ID: 282614 102358
Reviewed Jul. 5, 2012

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

talon49 User ID: 5185084 204640
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.*****"

hbaseley User ID: 3311639 52273
Reviewed Aug. 28, 2011

"Good recipe! Our family of four liked this, and It made enough that I can freeze half the casserole for another night. I will probably try adding minced garlic clove next time."

alyssabird91 User ID: 4183557 34086
Reviewed Jul. 1, 2010

"I have made this recipe multiple times and it comes out great every time. However I use pork sausage. It's a pretty big recipe, if you use leftover just add a little pasta sauce and it's good to go."

sbuffman User ID: 1497756 204639
Reviewed Jan. 31, 2008

"I wasn't able to find the Italian turkey sausages so just used sweet italian sausage. It added a bit more fat, but it was a great dish and so easy to make."

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