Back to Sausage Fettuccine Bake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Sausage Fettuccine Bake Recipe

Sausage Fettuccine Bake Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

1-1/2 cup: 531 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1311mg sodium, 55g carbohydrate (10g sugars, 6g fiber), 30g protein

Reviews for Sausage Fettuccine Bake

Sort By :
MY REVIEW
huntnmama
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!"

MY REVIEW
Classicrock
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."

MY REVIEW
voodoowitch
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."

MY REVIEW
calbertson
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."

MY REVIEW
keatinkp
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!"

MY REVIEW
WTDD
Reviewed Feb. 20, 2011

"Awesome...followed recipe and it was superb and my husband and I had fun making it together!!!"

MY REVIEW
jblunt4
Reviewed Feb. 18, 2011

"LOVE this recipe! Nice change from spaghetti and love the creamyness the cream of mushroom gives it!"

MY REVIEW
Judy Anne Smith
Reviewed Feb. 7, 2011

"My family loved it and my husband said it is even worthy for the guys at the Hunting Camp! Now that is fantastic!"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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