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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Units: US | Metric
- 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
- 1In a large Dutch oven over medium-high heat, add the sausage and onion.
- 2Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
- 3Add garlic and cook for 1 more minute.
- 4Add marinara sauce and reduce heat to medium.
- 5Simmer for 10 minutes, or until sauce begins to thicken.
- 6Stir in pesto and season with salt and pepper to taste. Set aside.
- 7Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
- 8Drain well.
- 9Preheat oven to 375 degrees F.
- 10Oil a 9-x-13-inch baking dish.
- 11Spread a thin layer of sauce over bottom of dish.
- 12In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
- 13Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
- 14Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
- 15Serve hot.
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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
- Total Fat 45.0 g
- Saturated Fat 19.0 g
- Cholesterol 106.5 mg
- Sodium 2645.4 mg
- Total Carbohydrate 106.2 g
- Dietary Fiber 16.6 g
- Sugars 27.1 g
- Protein 42.0 g
The following items or measurements are not included: