Last night I posted the collection of favorite herb recipes from around the world – the finale for the one year anniversary of Weekend Herb Blogging, and it was a fun conclusion to a week of talking about herbs. Time for a regular old recipe! This is something I made a few weeks ago, and it’s now waiting in the freezer to become tasty lunches. If you used sauce from a jar, this would be a super easy recipe. I make it with my own Sausage and Basil Marinara Sauce, but even with sauce from a jar this would still taste pretty great.
Here are the steps for making Baked Penne with Sausage. (Complete recipe below.)
Cook penne in salted water 8-9 minutes and drain well (don’t overcook since you’re baking it).
Grill turkey Italian sausage, then cool slightly and cut into 3/4 inch diagonal slices. I like to cut slices in half again, but it’s optional.
Spray the pan with nonstick spray if desired. Layer penne, then sausage pieces, in glass casserole dish.
Spread sauce evenly over the top of noodles/sausage. Top with Mozarella cheese.
Bake about 25 minutes, then remove from oven and stir slightly so cheese is mixed through. Top with Monterey Jack cheese, sprinkle parmesan over, and bake about 20 minutes more.
Baked Penne with Sausage
(8-10 servings, recipe created by Kalyn with inspiration from many sources.)
1 pkg. Dreamfield’s Penne or use your favorite whole wheat pasta)
1 pkg. (5 links) turkey or pork Hot Italian Sausage (for South Beach diet, use turkey sausage)
4 cups Sausage and Basil Marinara Sauce
(or use sauce from a jar)
2 cups grated lowfat mozzarella cheese
1 cup grated Monterey Jack cheese (or more)
1/2 cup grated Parmesan cheese
Preheat oven to 375 F. Bring large pot of boiling, salted water to a boil. Add pasta and cook 8-9 minutes, or until barely al dente. (Don’t overcook because it will cook more when you bake it.) Drain pasta well.
While pasta cooks, cook sausage on outdoor grill or stovetop grill pan until well done. Let cool, then cut into diagonal slices about 3/4 inch thick. (I like to cut the slices in half again lengthwise so there are more pieces.)
Spray a 10″ X 13″ glass casserole dish with nonstickspray. Layer pasta, then sausage, then spread sauce evenly over the top. Top with mozarella cheese.
Bake 25 minutes, then remove from oven and stir slightly. Top with Monterey Jack cheese and grated parmesan and bake about 20 minutes more, until bubbly and slightly browned on top. Serve hot.
This will freeze very well in an airtight container or bag. I like to freeze individual serving size portions to eat later for lunch.
(Edit June 2011 – I have recently learned that if Dreamfields pasta is cooked for a long time or reheated it increases the glycemic index, so this recipe is probably phase 3 if made with Dreamfields.) You could make this with whole wheat penne and have a small serving for phase 2.