Sausage, Peppers and Pasta Casserole

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A hearty dish for a cold winters night that will feed a crowd! Use all sweet or all hot sausage if you prefer.

Ingredients Nutrition


  1. Butter a 13x9 baking dish.
  2. In a large stockpot boil salted water.
  3. Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes.
  4. For either drain when done and rinse under cold water to stop the cooking process.
  5. Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked.
  6. Remove with a slotted spoon and add to spaghetti.
  7. Add bell peppers to drippings and cook for 3 minutes.
  8. Add remaining ingredients to pasta and toss well.
  9. Pour into casserole dish.
  10. Bake for 45 minutes in a 350 degree oven.
  11. Serve with a green salad and bread sticks.


Most Helpful

Delicious! This recipe was very easy to prepare & very filling. My husband HATES leftovers but took this casserole in his lunch for 3 days after I made it!! I used meatless spaghetti sauce & turkey sausage. I had to use ziti because I didn't have any spaghetti on hand & after 30 minutes, it seemed like the pasta was drying out. So, I poured some plain tomato sauce on the casserole & sprinkled with a mixture of cheddar & mozzarella for the last 15 minutes of baking time.

Debbb April 28, 2006

This is a very hearty, stick-to-your-ribs dish. It's really pretty easy to put together, and leftovers reheat very well, although we added more seasonings. I had no spaghetti, so used penne. I added additional mozzarella, (actually, I put a layer of the pasta mix in my pan, then a layer of mozzarella, then a sprinkle of mozzarella on top), a can of diced tomatoes (because we like our pasta very tomatoey), and a few sprinkles of Italian seasonings. Kids and adults alike really enjoyed this dish. Next time, I would add garlic, more Italian seasonings (basil, oregano), even more cheese, and some parmesan as well. Everyone agreed that this was a 4-almost-5 star dish. Thanks for the recipe, DiB's.

Lizzie-Babette March 07, 2005

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