Kittencal's Sausage Pepperoni Penne Casserole
Recipe: #2929
November 21, 2011
Categories: Casseroles, Pork Sausage Penne, Sunday Dinner, Oven Bake, more
"To save time cook the tomato sauce and sausage meat a day ahead, heat both before using Try to use a good quality pepperoni it really makes a flavor difference, to assure the penne does not get to soft when oven baked in the casserole only cook/boil until halfway"
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (272.8 g)
- Calories 380.1
- Total Fat - 25.2 g
- Saturated Fat - 9.7 g
- Cholesterol - 98.2 mg
- Sodium - 1603.4 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1.9 g
- Sugars - 3.4 g
- Protein - 27.2 g
- Calcium - 315.8 mg
- Iron - 1.6 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
Step 2
In a large skillet cook the Italian sausage meat with garlic powder until lightly browned (don’t break up the meat too much leave chunky pieces, I also add in a couple tablespoons of oil for quicker browning) transfer to a large bowl.
Step 3
Mix in the cooked pasta, mushrooms, black olives and chopped pepperoni; set aside.
Step 4
In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom the pot. Add in onion, Italian seasoning and oregano; cook for about 4 minutes or until onion is softened. Add in garlic, chili flakes; cook for 2 minutes. Add in tomato sauce and salt; bring to a simmer stirring. Reduce heat to low and simmer stirring frequently for about 1 hour, seasoning sith black pepper and move salt if needed about halfway through cooking (the sauce must cook for at least 1 hour)
Step 5
Remove from heat; mix in the cream. Pour the tomato sauce over the pasta mixture; toss to combine. Transfer to baking dish.
Step 6
Cover and bake in a preheated 375 degree F oven for about 40 minutes. Remove from oven sprinkle the mozzarella cheese over the top; return to over and bake another 5-10 minutes or until hot an bubbly.
Tips
No special items needed.