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
Recipe from Sunset

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Nutritional Information

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