Recipes / Dinner

Sausage and Pepper Penne

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Sausage and Pepper Penne

Pam
The Cook
6 Servings
6 Ingredients
6 Comments

Do you have a "go-to" meal for those nights when you can't think of anything else to make? A meal you keep ingredients on hand to fall back on? This Sausage and Pepper Penne is one of mine.

Read More
6 Servings
6 Ingredients
6 Comments

Ingredients

  • 12 ounces Penne
  • 3 ⅔ cups slice Smoked Sausage
  • 12 ounces Peppers and Onions, Frozen
  • 26 fluid ounces Pasta Sauce
  • ¼ teaspoons Red Pepper Flakes
  • 1 cup Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta in salted, boiling water according to package directions.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta in salted, boiling water according to package directions.
  2. In a large skillet, brown sausage, peppers, and onion until golden brown.
  3. Add pasta sauce and crushed red pepper.
  4. Drain pasta and mix with sauce. Top with cheese.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
593
Total Fat
29g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
61mg
Sodium
1283mg
Total Carbohydrates
60g
Fiber
2g
Sugar
13g
Protein
23g
WW Freestyle
20

Categories

shellfish-free, fish-free, traditional, spring, summer, winter, fall, egg-free, nut-free, 30-min-meal

Categories

shellfish-free, fish-free, traditional, spring, summer, winter, fall, egg-free, nut-free, 30-min-meal

6 Comments

Join the discussion

    1. Thawing overnight in the fridge is the best way to go about thawing items, but you could put this in the oven frozen. It would just take 50% longer for it to warm through. Per the USDA – Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook.

      Just something to keep in mind in case, like me, you find yourself edging on hangry as you wait for the oven to get the job done. 🙂

      Reply