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Penne & Sausage Casseroles

16 reviews
Total Time
Prep: 50 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by John Venturino, Concord, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 03, 2022

Cheese, sausage and mushrooms make this casserole a consistent hit. It comes together quickly and feeds a crowd, too. —John Venturino, Concord, California

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Can you freeze Penne & Sausage Casseroles?

Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Sprinkle with parsley if desired.

Test Kitchen Approved

Penne & Sausage Casseroles

16 reviews
Prep Time 50 min
Cook Time 30 min
Yield 2 casseroles (8 servings each)

Ingredients

  • 1-1/2 pounds uncooked penne pasta
  • 1 pound bulk Italian sausage
  • 1 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1-1/2 cups dry red wine or beef broth, divided
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 can (15 ounces) tomato sauce
  • 1 cup beef broth
  • 4 cups shredded part-skim mozzarella cheese
  • 4 cups shredded fontina cheese
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.
  2. In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers.
  4. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts

1-1/4 cups: 460 calories, 21g fat (10g saturated fat), 59mg cholesterol, 756mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 24g protein.

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