Baked Penne with Italian Sausage
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Penne pasta baked with Italian sausage, tomato sauce, peas, mozzarella, and goat cheese. Cheesy, saucy, and hearty with Italian herbs and aromatics. A freezer-friendly weeknight dinner that feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound Italian sausage (mild, casings removed (about 5 links))
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 2 tablespoons tomato paste
- 28 ounce diced tomatoes (canned)
- 1 cup chicken broth (low sodium)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- ½ teaspoon thyme (dried)
- ½ teaspoon fennel seed
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper
- 10 ounces green peas (frozen)
- 12 ounces penne (dry (or ziti))
- 2 cups mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 713mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 442mg
- Calcium
- 211mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 713MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.