Penne & Smoked Sausage Bake

Penne & Smoked Sausage Bake

Just a good supper for your family.  Recipes like this are my absolute favorite for many reasons: You can make and assemble them in advance and then just pop them in the oven at dinner time, they can stretch to feed an army, you just need a salad on the side and you’re good to go plus they’re really delicious!  My kiddos love anything with pasta and anything with sausage, so this one right here is a big winner at our house.  We used a whole wheat penne pasta and then smoked turkey sausage, but you of course could use a pork or chicken sausage too.  I promise you…this recipe is a keeper!

This recipe serves four to six.

Shopping List
1 pound of sliced sausage (we used a smoked turkey kielbasa)
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
2 cloves of garlic, chopped
1 red bell pepper, chopped
2 cups of shredded cheddar cheese, divided
1 tablespoon of cumin
1 (14 oz) can of Rotel tomatoes
4 oz of cream cheese (so half a block), softened
salt and pepper
1 pound of cooked penne pasta

Preheat oven to 400 degrees.

Grease (I used Pam) a 9×13 baking dish.  Set aside.

In a big pot over medium-high heat, brown up your sliced sausage in a drizzle of EVOO along with your chopped onion.  Once the sausage is browned (just about five minutes) and the onions are tender, stir in your chopped garlic and red bell pepper and allow that to saute just a minute or two.  Next, stir in one cup of your cheddar cheese, the cumin, Rotel, cream cheese and a big pinch of both salt and pepper.  Stir all of this together until the cheese is melted.  Finally, stir in your cooked penne pasta.

Pour all of this into your prepared baking dish and then sprinkle over the remaining cup of your cheddar cheese.

Pop this into the oven and bake 25 to 30 minutes or until it’s slightly browned and bubbly.

Remove from oven and serve.

I mean to tell you, this recipe here will feed your troops and make them very happy!

Enjoy!

Penne & Smoked Sausage Bake

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  • Charmaine Ng | Architecture & Lifestyle Blog May 11, 2017 at 4:36 am

    This is such a budget-friendly classic. My mother used to make this dish a lot!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Stephanie May 11, 2017 at 6:29 am

    You could probably even add some baby spinach to this to add some bulk and extra iron, too!

    Looks delicious!

    http://aneducationindomestication.com

  • Narci Dreffs May 11, 2017 at 6:29 am

    This is perfect for a busy weeknight! Looks delish!

  • Jennifer Terrell May 11, 2017 at 9:01 am

    Looks so good! Have you ever thought about doing a post on your fridge and what’s in it? If you are a RHOBH fan, then you know Yolanda’s fridge was super popular. Would be something fun to peek in to!

  • Laura May 14, 2017 at 11:05 pm

    Hi Shay! I’ve been following your blog for a few years now and my husband and I love your recipes! We really like to have a side with our meals and I have the hardest time thinking of easy but not so commons sides. For example…. if we have a burger, I don’t want to make my family’s go to frozen fries. But I also don’t want to waste a lot of time on a side dish.

    Bottom line: I (we) would love for you to do a post on your side dishes 🙂

    • Mix and Match Mama May 15, 2017 at 4:41 am

      We almost always have a salad or roasted veggies for our side. We keep things really simple!

  • Ashley May 16, 2017 at 8:49 am

    This was SO yummy! I made this last night and not only was it super easy to make, my family loved it! Also,
    I ran out of cheddar cheese so I used a shredded Mexican blend for the last remaining 1 cup-totally worked and still was AMAZINGLY yummy!

  • Ashley June 4, 2017 at 5:21 pm

    Hi Shay! Would this meal be ok if I turned it into a freezer meal? I’m currently trying to research freezer meals to use for when my baby arrives in July 🙂

    • Mix and Match Mama June 5, 2017 at 5:02 am

      This one would totally work! Make sure it comes to room temp before freezing :).