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Spicy Baked Penne with Sausage and Chard

Yield MAKES: 4 servings
With three young children, Wendy Skidmore relies on dishes that are simple, quick, and use ingredients she typically has on hand. This tasty baked penne is a good example.


  • 8 ounces dried penne pasta
  • 2 teaspoons olive oil
  • 2 links hot Italian sausage (8 oz. total), casings removed
  • 2 cloves garlic, peeled and minced
  • 2 cups chopped rinsed Swiss chard leaves (about 3 oz.)
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1/4 teaspoon each salt and pepper
  • 2 cups shredded mozzarella cheese (8 oz.)
  • 1/4 cup shredded parmesan cheese

Nutrition Information

  • calories 636
  • caloriesfromfat 50 %
  • protein 30 g
  • fat 35 g
  • satfat 15 g
  • carbohydrate 50 g
  • fiber 2.6 g
  • sodium 1079 mg
  • cholesterol 91 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.

  2. Pour oil into the same pan over medium-high heat. Add sausage and garlic and stir, breaking apart with spoon, until sausage is crumbled and brown, about 10 minutes.

  3. Add chard and stir until wilted, about 5 minutes. Stir in tomatoes with juice, salt, pepper, and cooked pasta. Pour mixture into a 2- to 2 1/2-quart baking dish. Sprinkle mozzarella and parmesan cheeses over the top.

  4. Bake in a 350° oven until cheese is browned and bubbling, 25 to 30 minutes.