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Sausage Fettuccine Bake

 Sausage Fettuccine Bake
Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. —Lisa Varner, Charleston, South Carolina
12 ServingsPrep: 25 min. Bake: 25 min. + standing


  • 1-1/2 pounds uncooked fettuccine
  • 2 pounds Johnsonville® Mild Ground 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


  • 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.
  • Drain fettuccine; stir into meat mixture. Transfer half of the
  • sausage mixture to two greased 13-in. x 9-in. baking dishes.
  • Sprinkle each with 1 cup mozzarella cheese; top with remaining
  • sausage mixture.

2 of 2

Sausage Fettuccine Bake (continued)

Directions (continued)

  • In a small bowl, whisk soup and broth; spread over casseroles.
  • Sprinkle with Parmesan cheese and remaining mozzarella cheese.
  • 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.
  • 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).
Nutritional Facts: 1-1/2 cups equals 531 calories, 22 g fat (9 g saturated fat), 60 mg cholesterol, 1,311 mg sodium, 55 g carbohydrate, 6 g fiber, 30 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.