Sunday, April 14, 2013

Cheesy Sausage and Penne Casserole


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Cheesy Sausage and Penne Casserole
source: adapted from

3 C uncooked penne pasta (about 10 ounces) 
1/4 C butter or margarine 
1/3 C all-purpose flour 
1/2 teaspoon salt 
1/2 teaspoon Italian seasoning 
1/4 teaspoon pepper
2 cloves garlic, finely grated
3 C milk
2 C shredded Italian-style cheese blend (8 ounces)
1/2  C grated Parmesan cheese
5 Italian Brats, casings removed

1/2 C Parmesan Cheese
1 C Mozzarella Cheese

Heat oven to 350 degrees. Cook and drain pasta as directed on package. While pasta is cooking, Take casing off the brats and fry up the Italian Sausage.  After sausage is brown remove the sausage from the skillet.  Add butter to skillet and melt butter over low heat. Stir in flour, salt, Italian seasoning, pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. 

Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted. Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole.  Bake uncovered for 20 minutes then put 1 C shredded mozzarella cheese and 1/2 C Parmesan Cheese on top and return to the oven for 10 minutes or until hot and bubbly.