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Sausage & Penne Casserole

An easy dinner for the whole family.
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Course: Main
Author: Taste of Home magazine, June & July 2009


  • ¾ pound uncooked penne pasta
  • ½ pound Italian sausage
  • ½ pound sliced fresh mushrooms
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 ½ teaspoons dried oregano
  • ¾ cup dry red wine or beef broth divided
  • 1 can 14.5 ounces stewed tomatoes, chopped
  • 1 can 8 ounces tomato sauce
  • ½ cup beef broth
  • 2 cups 8 ounces shredded fontina cheese
  • 2 cups 8 ounces shredded part-skim mozzarella cheese
  • Minced fresh parsley


  • Cook pasta according to package directions. Meanwhile, cook sausage over medium heat until no longer pink; drain and set aside.
  • In the same pan, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in ½ cup wine (or beef broth). Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine (or beef broth). Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Drain pasta. Spread about ¼ cup sauce in a greased 13×9-inch baking dish. Spread half of the pasta on top of the sauce. Top with about 1 ¼ cups sauce and ½ cup of each cheese. Repeat the layers once more.
  • Cover and bake at 350F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.