Hot Sausage And Noodle Bake Recipes

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper., Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

Steps:

• Brown sausage in a skillet, just like you would ground beef. Add onion and garlic to sausage as it cooks. When cooked, drain off fat. Set aside.
• At the same time, cook egg noodles according to package instructions.
• After draining noodles, return them to the pot and add the sausage, onion, garlic combination. Stir and mix well.
• Serve, topping with parmesan cheese and seasoning with salt and pepper to taste (I like red pepper flakes).

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.

Steps:

• Place sausage in bottom of 2-1/2 quart casserole. (pat in bottom)
• Pour can of corn over.
• Put COOKED Noodles over.
• Put shredded cheese over all.
• Cover.
• Bake at 350' for 1 hour and 15 minutes.

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• Stir remaining ingredients until blended. Pour over cheese.
• Bake uncovered 30 to 35 minutes or until golden brown and set.

Steps:

• Preheat oven to 375 degrees.
• Cook noodles for 5-7 minutes. Drain noodles.
• Cut sausages into bite-size pieces. Sautee onion and sausage in skillet until brown (about 5-7 minutes). Remove sausage and onion and get rid of drippings.
• Stir together noodles, onion, sausage, spinach, mushroom soup, garlic, tarragon, and marjoram.
• Transfer to buttered casserole dish and spread evenly.
• Combine egg and ricotta in bowl and mix with noodle mixture.
• Bake for 25-30 minutes.