Baked Penne with Italian Sausage and Sun-Dried Tomatoes Recipe

Name: Baked Penne with Italian Sausage and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Penne Rigate Pasta; 1 teaspoon Olive Oil; 1 pound Ground Italian Sausage (Mild); 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes; 1/2 cups Plus Two Tablespoons All-Purpose Flour; 4 cloves Garlic, Smashed, Peeled And Minced; 6 cups Whole Milk, At Room Temperature; 1/4 teaspoons Fresh Nutmeg; 8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced; 1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced; 1- 1/2 cup Sharp Provolone Cheese, Freshly Grated; 1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use; Coarse Salt And Black Pepper

Servings: persons

1 pound Penne Rigate Pasta
1 teaspoon Olive Oil
1 pound Ground Italian Sausage (Mild)
6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes
1/2 cups Plus Two Tablespoons All-Purpose Flour
4 cloves Garlic, Smashed, Peeled And Minced
6 cups Whole Milk, At Room Temperature
1/4 teaspoons Fresh Nutmeg
8 ounces, fluid Crimini Or Baby Bella Mushrooms, Trimmed And Thinly Sliced
1/2 cups Oil-packed Sun Dried Tomatoes, Thinly Sliced
1- 1/2 cup Sharp Provolone Cheese, Freshly Grated
1- 1/2 cup Parmesan Cheese, Finely Grated, Divided Use
Coarse Salt And Black Pepper

1
Preheat oven to 400F.
2
Butter two shallow 2-quart baking dishes (or equivalent).
3
In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (according to the al dente instructions listed on the package); drain pasta, and return to pot.
4
In a large nonstick skillet, heat oil over medium-high.
5
Brown Italian sausage until cooked all the way through.
6
Remove from heat to cool.
7
In a 5-quart Dutch oven or heavy pot, melt butter over medium.
8
Once melted add flour and garlic; cook, whisking, 1 minute.
9
While whisking, gradually add milk; bring to a simmer, add in the freshly grated nutmeg, whisking frequently until thickened.
10
Add mushrooms, sausage and tomatoes; cook 1 minute.
11
Off heat, gradually stir in provolone and 1/2 cup Parmesan.
12
Add pasta to pot; season with salt and pepper.
13
Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan.
14
Bake, uncovered, until top is golden and bubbling, about 20-25 minutes.
15
Let stand 5 minutes before serving.
16
For Freezing: Prepare to the point where you sprinkle the top with Parmesan and then let pasta cool.
17
Cover tightly with foil, and freeze up to 3 months.
18
Reheating Frozen Pasta: Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours.
19
Remove foil; bake until golden, about 15 minutes more.

1092

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Penne Rigate Pasta, 1 teaspoon Olive Oil, 1 pound Ground Italian Sausage (Mild), 6 Tablespoons Unsalted Butter, Plus More For Buttering Casserole Dishes, and more.

Yes, Baked Penne with Italian Sausage and Sun-Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Penne with Italian Sausage and Sun-Dried Tomatoes

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