Thread Number: 72576  /  Tag: Recipes, Cooking Accessories
Baked Penne with Sausage and Mozzarella
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Post# 958801   9/23/2017 at 20:46 (366 days old) by joeekaitis (Rialto, California, USA)        

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Once more we break out the Infinite Circulon 6-quart chef pan and give the stockpot and colander the day off.  You can also make it ahead as much as a day before dinner.


1 package Italian sausage

1 pound penne, uncooked

1 pound Mozzarella, shredded

1 jar pasta sauce or 24 to 32 ounces of homemade sauce

1 quart beef broth


Arrange sausage links in pan, bake from a cold start for 30 minutes at 350 degrees F.  Leave in oven 15 additional minutes.


Rest sausage links for 15 minutes on the cutting board.


Slice each link into 8 slices.


Place uncooked penne in the bottom of the unwashed pan, arrange sausage slices on top.


Scatter shredded Mozzarella evenly over sausage and penne.


Whisk together pasta sauce and beef broth until combined.


MAKE-AHEAD STEP: Cover pan and sauce/broth vessel, refrigerate until cooking time.


Pour sauce/broth blend over other ingredients, allow about 2 minutes for liquid to settle to the bottom.


Bake 1 hour from a cold start at 350 degrees F, leave in oven 15 minutes after baking.  Rest 15 minutes at room temperature.


Mangia!  Mangia!

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Post# 958806 , Reply# 1   9/23/2017 at 21:33 (366 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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That looks sooo good. But why does everything have to be in family size packages. Now that it is just me since all my close family has passed away. I dont want to eat the same meal more than twice and can cut recipes down. Then the rest spoils before I want to eat it again. I just wish for smaller packages of meat, cheese, etc, as I dont want to eat the same thing for a week.

This post was last edited 09/23/2017 at 21:58
Post# 958827 , Reply# 2   9/23/2017 at 23:49 (366 days old) by Ultramatic (New York City)        

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First of all, this looks mighty yummy. Definitely going to try this.


Tim, just divide it into single serving zip lock bags and freeze. I'm sure it will keep for a few months.

Post# 958828 , Reply# 3   9/23/2017 at 23:50 (366 days old) by earthling177 (Boston, MA)        

Are you against freezing it to say, eat a few weeks later? That kind of dish freezes very well, just like lasagna.

Post# 958831 , Reply# 4   9/24/2017 at 00:26 (366 days old) by appnut (TX)        

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Tim, I've lived alone for 40 years.  I've always cooked and lived as Louie and Paulo suggest.  I make a regular size recipe and freeze individual portions.  This way I don't free deprived from enjoying regular good family type recipes and have plenty of left overs in the freezer.  May do a couple of batch cooking sessions and eat for month and don't have to be dirtying up the kitchen big time every time I want to enjoy a decent meal. 

Post# 958924 , Reply# 5   9/24/2017 at 17:12 (365 days old) by lotsosudz (Sacramento, CA)        
To Appnut

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I say Amen! I have a 20 cubic foot chest freezer, and make recipes such as this all the time. I love pulling out a meal item, and not having to actually cook. Had a men's group function, and had a bunch of ham, and hotdog buns leftover. cut them in to cubes, and now have stuffing cubes for Thanksgiving. I have tomatoe sauce, i made with an excess of tomatoes, giving to me early in the summer. Love the convienence of pre-made items.

Post# 958931 , Reply# 6   9/24/2017 at 18:33 (365 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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Sorry, I hate freezing stuff as it tastes frozen to me after microwaving. I try to do one or two meals ahead that can just be refrigerated. I try to buy as much fresh in smaller quantities, use it up and get more.

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