Chicken Sausage and Provolone Penne Bake

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

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 453
  • Calories from fat: 30%
  • Fat: 15.3g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 24.4g
  • Carbohydrate: 55.3g
  • Fiber: 4.6g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 954mg
  • Calcium: 319mg

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Preheat oven to 350°.
  3. 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.
  4. 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.
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