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Sausage and Penne Pasta Bake

  • Prep 25 min
  • Total 55 min
  • Ingredients 9
  • Servings 6

Ingredients

2 1/2
cups uncooked penne pasta (8 oz)
1
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
medium green or red bell pepper, cut into bite-size strips
1
can (19 oz ) Progresso™ Vegetable Classics hearty tomato soup
1/2
teaspoon dried basil leaves
1/2
teaspoon tomato bouillon with chicken flavor granules
1
bag (8 oz) Italian cheese crumbles (mozzarella, provolone, Romano and Asiago cheeses)
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
1290mg
54%
Potassium
290mg
8%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
14%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
  • 2 Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Add soup, basil and bouillon to sausage mixture; heat to boiling.
  • 3 Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
  • 4 Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.

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