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

Sausage Fettuccine Bake Recipe

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4.5 8 11
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Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. —Lisa Varner, Charleston, South Carolina
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 12 servings


  • 1-1/2 pounds uncooked fettuccine
  • 2 pounds bulk Italian sausage
  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 4 teaspoons Italian seasoning
  • 4 cups (1 pound) shredded part-skim mozzarella cheese, divided
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup beef broth
  • 1 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cups equals 531 calories, 22 g fat (9 g saturated fat), 60 mg cholesterol, 1311 mg sodium, 55 g carbohydrate, 6 g fiber, 30 g protein.


  1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
  3. In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
  4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
  5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving. Yield: 2 casseroles (6 servings each).
Originally published as Sausage Fettuccine Bake in Simple & Delicious February/March 2011, p59

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 Jul. 7, 2013

"The flavors were awesome! My husband said this would also be great with shrimp. I halved the recipe and we still had leftovers! Will definitely make again!"

Reviewed May. 23, 2013

"Very good, I will be making this again and again! Used NO green pepper. I made half in one 13"x9" dish. -Lori in WI."

Reviewed Feb. 14, 2013 Edited Jul. 15, 2015

"Question, did you make this with plain sausage or Italian sausage? The orinal magazine recipe calls for bulk Italian sausage but by reading "Johnsonville Ground Sausage" implies that it is plain sausage."

Reviewed Jan. 8, 2012

"This has become a new favorite. I did not have any fettuccine so I used rigatone pasta and it was delicious! All of the flavors blend and you have a very special dish."

Reviewed Mar. 21, 2011

"Made this as written (with the exception I added garlic as my Italian Seasoning did not contain any), and not one person liked it. Threw most of it away as no one was willing to eat the left overs for lunch. Way too much green pepper, it was all we could taste. Not sure why it used fettuccine as rigatoni or penne would make more sense. This was a terrible waste of Italian Sausage and Permesan Reggiano. While it was quite simple to make, it was anything but delicious!"

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