Baked Penne with Sausage and Broccoli
Crumbling sausage is a great way to enjoy it with pasta or in casseroles. I made this one up as I went along using 1 pound of hot Italian sausage. Also, I threw it together in the afternoon and kept it in the fridge until I was ready to bake it. It was delicious, and made great leftovers!
I often freeze leftovers from casseroles in single-serving packets. I wrap a single-serving in plastic wrap (no container), then foil, and store the packets in a freezer bag. Perfect for those nights when I'm on my own for dinner.
Ingredients
Enjoy!!
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I often freeze leftovers from casseroles in single-serving packets. I wrap a single-serving in plastic wrap (no container), then foil, and store the packets in a freezer bag. Perfect for those nights when I'm on my own for dinner.
Ingredients
- 1 tsp olive oil
- 1 lb hot Italian sausage, casings removed
- 1 large head of broccoli, washed and chopped into florets
- 3/4 lb penne pasta, cooked to al dente
- 1 shallot, chopped
- 3 cloves garlic, minced
- Optional: a few shakes of red pepper flakes
- 1 tbsp butter
- 2 c light cream
- 1 tbsp cornstarch or flour
- Approximate amounts: 1/2 c shredded mozzarella; 1/4 c shredded Pecorino romano
- If baking immediately, preheat oven to 400 degrees
- Heat olive oil in a large pan
- Crumble the sausage into the pan, using a spoon/spatula to break it up. Saute until browned, about 10 minutes
- Halfway through cooking the sausage, add shallots and garlic, and red pepper flakes if you are using them.
- Transfer sausage mixture to a casserole dish, mix with the pasta
- In the meantime, melt the butter in a saucepan. Add the flour/cornstarch and whisk to make a roux. Add the cream. Bring to a simmer. Remove from the heat and whisk in the cheese until fully melted and creamy.
- Pour the creamy cheese sauce over the pasta/sausage mixture. Mix until fully coated.
- Either store covered in the fridge until you are ready to bake it, or bake for 30-40 minutes until hot and bubbly.
Enjoy!!
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