Baked Penne with Italian Sausage and Sun-Dried Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked penne tossed with Italian sausage, mushrooms, and sun-dried tomatoes in a creamy sauce, then baked until bubbly. A hearty comfort food casserole that feels special enough for company but easy enough for weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6 tablespoons unsalted butter (plus more for baking dishes)
- kosher salt
- freshly ground black pepper
- 1/4 teaspoon fresh nutmeg (grated)
- 1 pound penne
- 1 teaspoon olive oil
- 1 pound italian sausage
- 10 tablespoons plus 2 tablespoons all-purpose flour
- 4 cloves garlic (minced)
- 6 cups whole milk (room temperature)
- 8 ounces cremini mushrooms (trimmed and thinly sliced)
- 1/2 cup oil-packed sun-dried tomatoes (drained and thinly sliced)
- 1½ cups sharp provolone cheese (freshly grated)
- 1½ cup parmesan cheese (finely grated)
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
- 30m
- Cook
- 25m
- Sodium
- 585mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 272mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 585MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.