I’m always looking for new recipes for dinner time. Who doesn’t get tired of serving the same old thing all the time? On the other hand, there’s always the risk of trying something new and it not being well received. So combine the two! Take a classic and give it a twist, like this sausage and pasta bake. The familiar flavors of pasta, big chunks of Italian sausage, all baked in one dish.
I found this Italian Sausage Pasta Bake over at Sargento’s website. I had some of their Italian Cheese in the fridge that I wanted to try, so this was a great choice. I did make some changes, so if you want the original recipe click above. My recipe is below. I used some Kalamata olives I had in the fridge and switched out some herbs as well as adjusting the sauce.
This was a hearty and delicious meal that everyone enjoyed. I will definitely make it again!
adapted from Sargento
1 sweet Italian sausage
1 large onion, coarsely chopped
2 cloves garlic, minced
1/3 cup minced Kalamata olives
1 14-oz can Fire Roasted diced tomatoes
1 6-oz can tomato paste
1/4 cup Port wine
8 oz. rotini pasta, cooked and drained
1 teaspoons dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Freshly ground black pepper
2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
Cut sausage links into 1/2-inch pieces; pull off and discard casings after you cut. Cook sausage in large skillet over medium heat 5 minutes or until browned on all sides. Pour off drippings. Add onion, garlic and olives; cook 5 minutes or until sausage is cooked through and vegetables are crisp-tender.
Add tomatoes, tomato paste and Port wine; mix well. Add herbs and simmer for 5-10 minutes. Stir in cooked pasta and 1 cup cheese. Transfer to 13×9-inch baking dish. Cover and bake in preheated 375°F oven 20 minutes. Uncover; sprinkle remaining cheese evenly over casserole. Continue to bake 5 minutes or until cheese is melted.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)
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