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    You are in: Home / Italian / Baked Pasta With Sausage and Tomato Pesto Recipe
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    Baked Pasta With Sausage and Tomato Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Velouria's Note:

    The smoked Gouda can sometimes be hard to find, but it adds a great flavor and texture. The hot Italian sausage adds some spice. Got this one from "The Best American Recipes 2003-2004."

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    • 1 lb hot Italian sausage, casings removed
    • 1 onion, finely chopped
    • 3 garlic cloves, minced
    • 2 (26 ounce) boxes pomi brand marinara sauce (or other high-quality prepared marinara sauce)
    • 6 tablespoons pesto sauce (store-bought is fine)
    • salt & freshly ground black pepper

    Pasta

    Directions:

    1. 1
      In a large Dutch oven over medium-high heat, add the sausage and onion.
    2. 2
      Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
    3. 3
      Add garlic and cook for 1 more minute.
    4. 4
      Add marinara sauce and reduce heat to medium.
    5. 5
      Simmer for 10 minutes, or until sauce begins to thicken.
    6. 6
      Stir in pesto and season with salt and pepper to taste. Set aside.
    7. 7
      Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
    8. 8
      Drain well.
    9. 9
      Preheat oven to 375 degrees F.
    10. 10
      Oil a 9-x-13-inch baking dish.
    11. 11
      Spread a thin layer of sauce over bottom of dish.
    12. 12
      In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
    13. 13
      Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
    14. 14
      Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
    15. 15
      Serve hot.

    Ratings & Reviews:

    • on January 23, 2011

      55

      Just made this delicious recipe for the second time. First I would say to those cooks that used different cheeses...make it again with the smoked gouda ~ it's what makes this good recipe great! The first time we only had one 26 oz.(739ml) jar of marinara sauce but had some fresh roma tomatoes that we sauteed down with the onion/garlic (and a little bit of red wine) and it worked out well. Used 6 links of sausage ... not sure how much it weighed but it was enough also added an extra clove of garlic. Second time round we upped the spinach to about 10 oz. so if you like spinach you can use more. Also second time round we did use another jar of sauce (19.6 oz. of Lucini Robust Tomatoe Gorgonzola Sauce) ... it was more than enough.
      I agree that 2 - 26 oz. is quite a bit of sauce. Had a bit of mozza left so mixed it in with the parma for the topping. Initially didn't pay attention to how many servings this 1 lb. pasta made and was surprised how at how heaped the pan was! Second time I baked it in a 16" round pan ... it makes A LOT!! Company quality pasta dish.
      PS. Depending on the quality of your spicy Italian sausage I would fry up the sausage on it's own that way if it's too greasy you can take some of the fat out .... then carry on with the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2011

      55

      I made my own sauce and doubled the recipe. My BF loved this dish. It was fun to make and absolutely wonderful to eat! I will definitely keep this on my list of dishes to make. I loved the smoked gouda and spinach. They were wonderful additions. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2009

      55

      This was fantastic! I used a shredded Italian blend of cheeses as I couldn't find any smoked Gouda. I also use hot turkey italian sausage to bring down the fat grams. It was very flavorful and easy to put together.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Baked Pasta With Sausage and Tomato Pesto

    Serving Size: 1 (399 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 995.3
     
    Calories from Fat 405
    40%
    Total Fat 45.0 g
    69%
    Saturated Fat 19.0 g
    95%
    Cholesterol 106.5 mg
    35%
    Sodium 2645.4 mg
    110%
    Total Carbohydrate 106.2 g
    35%
    Dietary Fiber 16.6 g
    66%
    Sugars 27.1 g
    108%
    Protein 42.0 g
    84%

    The following items or measurements are not included:

    pesto sauce

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