Chicken Sausage and Provolone Penne Bake


Change the flavors in this baked pasta recipe by choosing different versions of the chicken sausage.


8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 453
Caloriesfromfat 30 %
Fat 15.3 g
Satfat 6.6 g
Monofat 5.7 g
Polyfat 2.1 g
Protein 24.4 g
Carbohydrate 55.3 g
Fiber 4.6 g
Cholesterol 56 mg
Iron 2.1 mg
Sodium 954 mg
Calcium 319 mg


1 pound uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.