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Composition Three-Cheese Sausage Pasta Bake:
- You need 16 oz - Gluten Free Penne
- Get 6 links for Sweet Italian Sausage, cooked & cut into chunks
- You need 1 for medium red pepper, chopped
- Need 1 - small onion, minced
- Provide 3/4 cup heavy whipping cream
- Require 28 oz for crushed tomato puree
- Prepare 6 oz of tomato paste
- Take 2 tsp - italian seasoning
- Give 1/2 tsp of crushed pepper flakes
- Give 15 oz - whole milk ricotta cheese
- Prepare 1 cup for shredded parmesan cheese
- Take 1 cup for shredded mozarella cheese
- Take 1 - egg, slightly beaten
- Get 8 oz of mozzarella cheese, cut into chunks
In a large skillet, crumble sausage and cook until no longer pink. This pasta casserole is super easy to make. While the pasta is cooking, brown some Italian sausage. Add cooked chicken, shrimp, or sausage to the pasta bake and serve with a green salad and fresh vegetables for a hearty, well-rounded meal.
Three-Cheese Sausage Pasta Bake instructions:
- Preheat oven to 350. Cook pasta according to package directions, drain in colander. Boil sausage links, cut into slices.
- Cook red pepper and onion over medium heat. Add garlic; cook 1 minute longer. Add cream; cook for 5 minutes. Stir in tomato puree, tomato paste, Italian seasoning and pepper flakes. Cook on medium-low heat until sauce starts to thicken; 5-8 minutes.
- Combine ricotta cheese, ½ cup parmesan cheese, shredded mozzarella cheese and egg.
- Stir pasta into meat sauce. Place half the sauce mixture into an 11x7 baking dish. Top with cheese mixture and then the rest of the sauce mixture.
- Top with remaining parmesan cheese and mozzarella cheese chunks. Bake for 25 minutes, until the cheeses are melted and bubbly.
Drain and cool in cold water. Drain, toss with olive oil and set aside. Cook sausage until browned over medium-high heat, breaking up into small chunks. Pour off any fat from pan. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan.
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