Italian Baked Penne Recipes

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

Steps:

• Preheat oven to 425 degrees.
• Prepare pasta as directed on package until al dente, about 8 minutes. Drain and return to the pan.
• While pasta is cooking, heat large skillet, add sausage, onion, and garlic. Saute' until sausage is cooked through. Drain off any grease. Add mushrooms and saute' 3 minutes. Add pepper, italian seasoning and tomatoes to pan. Simmer, stirring occassionally, about 8 minutes.
• Combine sausage mixture to pasta, spinach, mozzarella cheese and 1/3 cup of parmesan cheese.
• Pour into 13x9 glass baking dish. Top casserole with remaining 2/3 cup parmesan cheese.
• Bake uncovered 15 minutes or until cheese is melted and sauce is bubbling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage and onion in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain excess fat.
• Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.
• Stir in tomato sauce, diced tomatoes and tomato paste.
• Simmer for 10 minutes, stirring occasionally.
• Toss with cooked pasta, and place in a 9x13 inch baking dish.
• Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain.
• Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic.
• Saute on low until soft, not brown.
• Place in a small bowl and set aside.
• In same pan, brown sausage until cooked through.
• If not using Jimmy Dean Sausage, remove any excess fat.
• Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste.
• Bring to a boil, lower heat and simmer 10 minutes.
• Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese.
• Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.