Penne and Smoked Sausage Recipe

4.5 55 56
Penne and Smoked Sausage Recipe
Penne and Smoked Sausage Recipe photo by Taste of Home
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Penne and Smoked Sausage Recipe

Read Reviews
4.5 55 56
Publisher Photo
My sausage pasta is a must-try dish. It just tastes so good when it’s hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. —Margaret Wilson, Sun City, California
Featured In: 13x9 Casserole Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 cups uncooked penne pasta
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1-1/2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups cheddar french-fried onions, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 cup frozen peas

Directions

Preheat oven to 375°. Cook pasta according to package directions.
Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
Transfer to a greased 13x9-in. baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.
Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 6 servings.
Originally published as Penne and Smoked Sausage in Simple & Delicious March/April 2006, p65

Nutritional Facts

1-1/2 cups: 553 calories, 35g fat (14g saturated fat), 70mg cholesterol, 1425mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 22g protein.

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  • 2 cups uncooked penne pasta
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1-1/2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups cheddar french-fried onions, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 cup frozen peas
  1. Preheat oven to 375°. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
  3. Transfer to a greased 13x9-in. baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.
    Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Penne and Smoked Sausage in Simple & Delicious March/April 2006, p65

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Reviews forPenne and Smoked Sausage

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Emily User ID: 9315388 277835
Reviewed Nov. 16, 2017

"I sauteed onions, red bell pepper and celery and mixed it in. I didn't use peas or the fried onions in the recipe. I also used a cheddar jack cheese instead of mozzarella. My family loved it!"

MY REVIEW
Jenscott10 User ID: 8653061 277736
Reviewed Nov. 13, 2017

"Made this for my family last night and the kids went back for seconds. Good recipe, didn’t change a thing."

MY REVIEW
Jamie User ID: 9131265 268901
Reviewed Jul. 3, 2017

"My child loved it!!!"

MY REVIEW
davidsweeps User ID: 5917228 268111
Reviewed Jun. 18, 2017

"It was just fine but not great. I needs more flavor. A few spices would help. Perhaps sage, thyme, rosemary, Cajun spice, garlic, salt/pepper something. Otherwise its just kind of bland."

MY REVIEW
Kdorfman User ID: 7269420 264933
Reviewed Apr. 20, 2017

"It was ok! I don't think I would make it again. Not my favorite recipe. I will try others. You should make it and try it."

MY REVIEW
Jan User ID: 9096403 261958
Reviewed Mar. 1, 2017 Edited Mar. 2, 2017

"Loved this recipe! However I didn't have smoked sausage so used leftover chicken stir-fry. I don't like veggiesI so omitted them. DELICIOUS!!!"

MY REVIEW
Susie77 User ID: 98373 252654
Reviewed Aug. 14, 2016

"Like the combination of flavors. I did not use the cheesy fried onions though, and used turkey smoked sausage to cut back on the fat. Husband said it was good too!"

MY REVIEW
LindaCincinnati User ID: 8431987 246313
Reviewed Mar. 30, 2016

"Julie, you will find the cheddar french fried onions in the canned vegetable aisle. It is also where the regular fried onions are also. Hope that helps."

MY REVIEW
Hanric User ID: 8809327 245630
Reviewed Mar. 18, 2016

"Delicious! I also couldn't find cheddar french fried onions so just used regular. Used cream of celery and cream of mushroom and doubled the cheese. Added spicy ono salt to the sausage while cooking and some worcestershire to the mix. It did take much longer to cook, close to an hour. This is a great cold weather comfort recipe."

MY REVIEW
Julie Seymour User ID: 5412570 245447
Reviewed Mar. 14, 2016

"Have not tried this yet, would like to know in what section of the grocery store, do you find cheddar french fried onions. All I have been able to find is the original onions??"

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