Time 40m Yield 4 servings. Number Of Ingredients 13 Steps:
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F. Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish. Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan. Repeat, and bake 25 minutes. Let stand 10 minutes before serving.
Time 35m Number Of Ingredients 14 Steps:
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Spray a skillet with oil, heat. Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat. Add mushrooms and onion, cook until tender. Turn sausage, mushrooms and onion into an oven proof dish (approx 9x13"). Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits. Pour sherry over the sausage mixture. Stir in the tomato sauce, beef consommé, water and pasta. Bake in 375°F oven (covered) for 1 hour or until pasta is tender. Stir in sour cream (or cottage cheese). Sprinkle with parmesan and parsley. Serve.
Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. Remove sausages, slice in ¾-inch (2 cm) rings, and set aside. Sauté all of the bell peppers, onion, and garlic for about 2 minutes. Add the canned tomatoes, all of the spices, and the sausage slices to the pot. Simmer about 10 minutes. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente. Serve with grated parmesan. Enjoy!
Time 40m Yield 2 servings. Number Of Ingredients 9 Steps:
Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
More about “baked elbow macaroni with italian sausage and peppers recipes”
Time 3h35m Yield 8 Number Of Ingredients 7 Steps:
Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well. Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.
