Turkey Sausage Baked Penne

April 22, 2014 at 5:28 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | 3 Comments
Tags: Baking, Cooking, Dinner, Food, Herbs, jennie o turkey, Jennie O Turkey Breakfast Sausage, Penne Pasta, Ricotta Cheese, Ronzoni Healthy Harvest Pasta, Sargento Reduced Fat Shredded Cheese, Seasoning, Turkey Sausage Baked Penne

Today’s Menu: Turkey Sausage Baked Penne

 

 

 

Windy with showers on and off all day. I heard on the news last night, Wednesday or Thursday morning it’s going to go back down to 36 degrees, Enough all ready! Went to Walmart, needed a new water hose and picked up a couple of other items while there. Tried a new recipe tonight for dinner, Turkey Sausage Baked Penne. “It’s a keeper recipe”

 

 

 
Came across a similar recipe in a Pillsbury Magazine but it was about 590 calories and 57 carbs. So I lightened up a bit by using healthier ingredients. I needed; 1/2 Box of Ronzoni Healthy Harvest Penne Pasta, 1/2 lb. Jennie – O Breakfast Sausage (my favorite sausage for Breakfast), 1/2 cup Part – Skim Ricotta Cheese, 1 Garlic Clove (Minced), 1/2 teaspoon dried Basil Leaves, 1/4 teaspoon Crushed Red Pepper Flakes, Sea Salt and Pepper to taste, 2 cups Ragu Chunky Mushroom Pasta Sauce, and Sargento Reduced Fat Shredded Mozzarella.

 

 

 
To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking. Heat up your favorite skillet over medium heat. Add the Jennie – O Sausage and cook till no longer pink, drain. Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese. Then just bake, uncovered, for 30-40 minutes or until it’s thoroughly cooked through and Cheese is melted.

 

 

 
This came out delicious! And why not, Pasta, Turkey Sausage, Spices, and Cheese! Fantastic flavor and leftovers for lunch tomorrow. You can double the ingredient amounts to make a larger serving, I cut everything in half when I prepared it tonight. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 
Turkey Sausage Baked Penne

 
Ingredients:

1/2 Box of Ronzoni Healthy Harvest Penne Pasta
1/2 lb. Jennie – O Breakfast Sausage
1/2 cup Part – Skim Ricotta Cheese
1 Garlic Clove (Minced)
1/2 teaspoon dried Basil Leaves
1/4 teaspoon Crushed Red Pepper Flakes
Sea Salt and Pepper to taste
2 cups Ragu Chunky Mushroom Pasta Sauce
Sargento Reduced Fat Shredded Mozzarella.

 

 
Directions:

 

1 – To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking.

 
2 – Heat up your favorite skillet over medium heat. Add the Jennie – O Sausage and cook till no longer pink, drain.

 

 

3 – Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese.

 
4 – Then just bake, uncovered, for 30-40 minutes or until it’s thoroughly cooked through and Cheese is melted.

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