Baked Pasta with Sausage & Peppers


  • 1 ½ lbs. New York Style Mild Italian Sausage (cut into 1 inch chunks)
  • 1 Large Onion (sliced ¼ inch, then in ½)
  • 1 Large Green Bell Pepper (sliced ½ inch wedges
  • 4 Cloves Garlic (crushed)
  • 1 28 oz. Can Diced Tomatoes in Puree
  • 1 15 oz. Can Tomato Puree
  • Salt
  • 1 lb. Penne Pasta
  • 8 oz. Shredded Mozzarella Cheese
  • ½ cup Freshly Grated Romano Cheese



Preheat oven to 400o. In a nonstick pan, cook sausage over medium-high heat until browned, stirring occasionally. Drain fat, then reduce heat to medium. Add onion, peppers and garlic, cook for about 10 minutes or until vegetables are tender. Stir in diced tomatoes, tomato puree and ¼ teaspoon salt; simmer on low for 10 minutes. Meanwhile, bring a large pot of water to a boil with a dash of salt. Add pasta and cook until almost done. Drain pasta, return it to the pot and stir in the sauce and mozzarella. Transfer pasta mixture to a 9×13-inch baking pan and sprinkle with Romano cheese. Bake, uncovered for 20 minutes or until browned. Let stand for 10 minutes before serving. Makes 8 to 10 serviings.

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