Cheesy Sausage and Pasta Bake
17
People talking
Creamy, cheesy pasta with Italian Sausage pieces. A family favourite and wonderful comfort food!
- Ready In:
- 1hr
- Serves:
- Units:
17
People talking
ingredients
- 2 green onions
- 6 medium sliced mushrooms
- 1⁄2 cup chopped red peppers or 1/2 cup green pepper
- 2 tablespoons butter
- 2 cups macaroni or 2 cups shell pasta
- 5 sliced cooked Italian sausages (preferably bar-b-qued or grilled)
-
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 1 cup ricotta cheese or 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 cups shredded sharp cheddar cheese
- 1⁄2 cup shredded parmesan cheese
- fresh ground black pepper
- salt, to taste
- 3⁄4 cup breadcrumbs
directions
- Cook and slice Italian Sausage, set aside.
- Lightly sautee green onions, mushrooms and peppers in butter.
- In the meantime cook pasta in generous amount of salted water, drain.
-
Prepare Sauce:
- Melt butter on medium setting in a large pot.
- Slowly add flour to make a thin paste, stirring constantly.
- Slowly add milk.
- Add all cheeses, salt and black pepper.
- Simmer until partially thickened, adding more milk if neccessary.
- Transfer pasta, sliced sausages and mushroom/pepper mixture to the pot, mix.
- Transfer all to casserole dish.
- Top with bread crumbs.
- Bake at 350 degrees until heated through.
- Serve with side salad and garlic bread.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
YUMMY and very different. I made and enjoyed this recipe for Aus/NZ Swap Jan 2010 DH and DS liked it as well. I read through the reviews but did not find the sauce too thick, however I did use 2% milk and the cottage cheese. Maybe the ricotta would make it thicker. This is a lovely dinner but lots of pans to make it. Well worth the effort to put together and I think next time it will go faster for me. I used rotini noodles, cottage cheese, sharp chedder and low fat mozzerella. plus extra parm on top. I did not have bread crumbs, thought I did but couldn't find them. I did leave out the mushrooms (medical) but did add in more peppers. This is going to be a rotating dish for us as it is comforting, smells great, and warms up the tummy on these very cold days. Thank you so much.Reply
-
My hubby really liked this recipe and the flavours. From some of the other reviews, for the sauce, I decided to to cut back on the flour and some cheese & substituted yogurt for the cottage cheese. For the vegys, I added minced garlic and some finely chopped jalapeno pepper & increased the mushrooms. Cut back abit on pasta & increased the amount of sausage. It was a perfect consistency for us. It's was also a nice change from a tomato based sausage recipe.Reply
-
My hubby really liked this recipe and the flavours. From some of the other reviews, for the sauce, I decided to to cut back on the flour and some cheese & substituted yogurt for the cottage cheese. For the vegys, I added minced garlic and some finely chopped jalapeno pepper & increased the mushrooms. Cut back abit on pasta & increased the amount of sausage. It was a perfect consistency for us. It's was also a nice change from a tomato based sausage recipe.Reply
-
No one in my family was a big fan of this. It was overly hearty, I believe. The sauce turned out a bit thick, even after adding about 1/2 cup more milk than this called for. The flavor just wasn't there. This could be a good recipe if it weren't so thick and had a bit more lively flavor to it. Improve it! And let me know!Reply
-
Great recipe! I had made recipe #49027 for the sausage. I added 1 cup more milk and 1 T more flour. I didn't have any ricotta or cottage and it was still delish! I also used recipe #206196 for the breadcrumbs. Thank you!!Reply
see 18 more
