Cheesy Sausage & Pepper Pasta Bake
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Recipe: #36097
December 16, 2020
Categories: Main Dish, Pork, Pork Sausage, Pasta, Penne, Vegetables, Italian, One-Pot Meal, Oven Bake, Stove Top, Make it from scratch, All Occasions more
"This is out of a Woman's Day magazine...you can make this ahead, stopping just before baking...Cook straight from the fridge..."
Ingredients
Nutritional
- Serving Size: 1 (404.6 g)
- Calories 892.1
- Total Fat - 48.4 g
- Saturated Fat - 18.4 g
- Cholesterol - 97.6 mg
- Sodium - 1455.7 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 11.6 g
- Sugars - 4.5 g
- Protein - 36.9 g
- Calcium - 553.5 mg
- Iron - 2.4 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.5 mg
Step 1
Preheat oven to 375°F. Heat large oven-safe skillet on medium. Add sausage and cook, breaking up into small pieces until browned, 6 to 8 minutes.
Step 2
Add oil to skillet, then onion and red pepper, and thyme. Season with 1/2 teaspoon salt and pinch of red pepper flakes. Cook, stirring occasionally, until tender, 5 to 7 minutes.
Step 3
Add tomatoes (and their juices) and 2 cups water, then stir in pasta. Bring to a boil, then reduce heat and simmer, covered, 10 minutes (pasta should still have just a slight bite or tightness).
Step 4
Remove for heat and fold in sausage and 1/3 cup each Cheddar and Gruyere. Top with remaining cheese and bake until bubbly, 10 to 12 minutes. Serve sprinkled with Parmesan and parsley if desired.
Tips & Variations
No special items needed.
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