This was such a great dish. I wanted to find a way to use the Rainbow Swiss chard that came with my CSA order and came across this recipe using the pantry list search (such a cool tool!). I used fresh chicken sausage and whole wheat rigatoni since that was what I had on hand. My husband and I loved it and the spice of the sausage really offered a nice punch of flavor. I took the suggestion of other reviewers and layered the cheese with the pasta mixture.
Spicy Baked Penne with Sausage and Chard
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.
Yield: MAKES: 4 servings
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Amount per serving
- Calories: 636
- Calories from fat: 50%
- Protein: 30g
- Fat: 35g
- Saturated fat: 15g
- Carbohydrate: 50g
- Fiber: 2.6g
- Sodium: 1079mg
- Cholesterol: 91mg
- 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
- 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.
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