Turkey Sausage and Pasta Bake

This cheesy, one-dish supper will be a family favorite in no time. Leftovers are easily reheated for lunches later.

Yield: 8 servings (serving size: about 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 9.6g
  • Saturated fat: 3.6g
  • Protein: 22.3g
  • Carbohydrate: 31.7g
  • Cholesterol: 68mg
  • Iron: 3.1mg
  • Sodium: 769mg
  • Calories from fat: 29%
  • Fiber: 2.4g
  • Calcium: 142mg


  • 3 1/2 cups uncooked penne pasta
  • 1 1/4 pounds hot turkey Italian sausage, casings removed
  • 1 1/2 cups chopped onion (about 1 large)
  • 1 (8-ounce) package pre-sliced mushrooms
  • 3/4 cup chopped celery (about 3 stalks)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano (such as Hunt's)
  • 1 (7-ounce) jar diced pimiento, drained
  • 1 tablespoon minced garlic
  • Cooking spray
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Preheat oven to 400°.
  3. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, mushrooms, and celery; cook 6 to 8 minutes or until tender. Add tomatoes, pimiento, and garlic. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until almost all liquid has evaporated.
  4. Combine sausage mixture and hot cooked pasta in a large bowl, mixing well. Pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 400° for 15 minutes or until cheese melts.
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