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.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella. Bake in preheated oven for 20 minutes, or until cheese is melted.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl. Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout. Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
Time 40m Yield 2 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions; drain. In a skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink, drain. , In a bowl, combine the pasta, sausage mixture, tomato sauce, spaghetti sauce, 1/3 cup mozzarella cheese, pepperoni, Italian seasoning and pepper., Transfer to a greased shallow 3-cup baking dish. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-8 minutes longer or until bubbly and cheese is melted.
Time 1h20m Yield 2 casseroles (8 servings each). Number Of Ingredients 14 Steps:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.
Time 30m Yield 5 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook the sausage, onion and peppers over medium heat until meat is no longer pink; drain., Add macaroni and water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until macaroni is tender. Stir in chili sauce and milk; heat through., Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
Time 1h50m Number Of Ingredients 15 Steps:
Make the white sauce. Melt the butter in a medium pan, then stir in the flour. Keeping the heat high, whisk in the milk and bring to the boil, whisking until smooth and thickened. Season with a good pinch of salt and some pepper, then stir in most of the grated cheese and set aside, with the surface covered with cling film to stop if forming a skin. Heat the oil in a large, heavy-based casserole or frying pan, then add the onions and garlic and a real good grind of black pepper and salt. Cook slowly and gently until the onions are soft but not coloured. Take half the mix out and mix with the breadcrumbs and milk in a large bowl. Using a slotted spoon, lift the rest of the onions out of the pan, leaving the oil behind, and set aside. Mix the mince and sausagemeat, chopped parsley and lots of salt and pepper into the breadcrumbs. Mix really well with your hands until the whole thing becomes pasty rather than lumpy. Shape into the size of ping-pong balls, then heat the pan again and brown the Simply serve with a fresh green salad balls in batches in the leftover onion oil. Remove the final batch, then return the reserved onions to the pan with the wine. Bubble over a high heat, scraping the bottom of the pan, then stir in the tomatoes and meatballs. Bring to a simmer and cook for 5 mins. Can be made up to 2 days ahead or frozen. Heat oven to 200C/180C fan/gas 6 and boil the macaroni according to pack instructions. Drain well, then mix with the meatball sauce. Tip into the largest ovenproof dish you have. Top with the white sauce (warm it a bit if it is slightly solid), then scatter with the remaining cheese. Bake for 35-40 mins until bubbling and golden.
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 55m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°. Grease a 2 quart casserole. Cook the macaroni according to the directions. Drain the pasta. Brown the sausage, then drain. In a large bowl, combine the macaroni, sausage, onion, soup, milk and cheese. Combine mixture well. Pour into dish. Bake for 40-45 minutes.
Time 1h Number Of Ingredients 8 Steps:
Gather the ingredients. Preheat the oven to 400 F. Lightly grease a 1 1/2-quart casserole dish. Cook the macaroni in boiling salted water following package directions; drain and set aside. In a skillet, sauté the sausage, onion, and green bell pepper, stirring, until the sausage is no longer pink. Pour off excess fat. Add the flour and salt to the sausage mixture, blending well. Gradually add milk. Continue to cook over low heat, stirring constantly, until the sauce has thickened. Stir in the cooked and drained macaroni and 1 cup of the shredded Cheddar cheese. Transfer macaroni and sausage casserole mixture to the prepared casserole. Sprinkle remaining cheese over sausage casserole and bake in the preheated oven for 25 to 30 minutes. Serve and enjoy.
Time 1h10m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well. Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes. Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
Time 55m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray. Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside. Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired. Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Finely chop the celery, onion and green pepper in food processor, blender or a mandolin. This way the kids will like it and eat it and you still have the flavor you like. Cook the sausage or beef with the celery, onion,and green pepper mixture till the meat is done. At the same time you are cooking the meat, cook the macaroni and follow the package instructions when done drain water and pour into 13x 9 baking dish. Add spaghetti sauce, cottage Cheese, and 1/2 lb of cheddar cheese shredded to meat mixture and pour and mix with the macaroni. Use the remaining 1/2 lb shredded cheddar cheese and put on top of the casserole. Bake in 375°F oven for 10-15 min till cheese is melted through out.
Time 25m Yield 3 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Prepare macaroni & cheese according to box directions. Meantime, steam & quarter green beans. Spoon macaroni & cheese around edge of 8 inch pie plate. Mix cooked beans & mustard, then place them in center of macaroni. Arrange sausages on top of macaroni, then sprinkle with grated Parmesan cheese. Bake, uncovered, 15 minutes or until thoroughly heated.
More about “sausage macaroni bake recipes”
Time 55m Yield 8-12 serving(s) Number Of Ingredients 12 Steps:
Remove the sausage meat from the casings and brown in a skillet; set aside. Cook the pasta in boiling salted water (do not cook completely, cook only until VERY firm-tender, as the pasta will cook further in the oven) drain, but DO NOT rinse. Place the drained macaroni back in the pot and add in the cooked sausage meat, mix to combine with a wooden spoon; set aside while preparing the cheese sauce. In a heavy bottom saucepan, melt the butter or margarine. Add in flour, black pepper and garlic powder; whisk for 5 minutes or until thick. Slowly add in the milk and whipping cream; whisk continuously for about 6-8 minutes until bubbly and thickened. Turn off the heat and add in grated cheddar cheese, Cheese Whiz and Parmeasn cheese; stir with a wooden spoon until all the cheeses have melted and the mixture is smooth (this should take about 3 minutes). Pour the cheese sauce over the pasta/sausage meat mixture; stir well with a wooden spoon. At this point season with salt if desired. Transfer the mixture into a buttered 13 x 9-inch baking dish or a larger casserole dish. Sprinkle with 1 cup grated cheddar cheese, then sprinkle with 1 cup Parmesan cheese. Set oven to 350 degree. If you are baking it in a 13x9-inch baking dish it will be very full, so place the casserole onto a cookie sheet to catch any spills. Bake uncovered for about 30-35 minutes, or until hot and bubbly. Let sit for 15 minutes or longer before serving. Delicious!
