Easy Macaroni & Sausage Bake Recipe
Ingredients
| 1 1/2 pounds mild or spicy Italian-style sausages | ||
| 6 ounces lumache, wheels, or other medium-size pasta | ||
| Boiling salted water | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 1 teaspoon each oregano leaves and dry basil | ||
| Red cayenne pepper | 1 Dash | |
| Frozen peas package | 1 , thawed | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon each salt and pepper | ||
| 1/2 teaspoon each salt and pepper | ||
Directions
Remove and discard sausage casings.
Crumble sausage into a wide frying pan and cook over medium heat until browned (about 6 minutes).
Drain and set aside.
Following package directions, cook pasta in a large kettle of boiling salted water until al dente, then drain.
Turn into a large bowl and add sausage.
3/4 cup of the cheese, oregano, basil, salt, pepper, red pepper, peas, and milk.
Toss lightly to blend ingredients, then turn into a shallow, greased 2 1/2-quart baking dish and sprinkle with remaining cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven for 20 minutes, then uncover and bake for 10 to 15 minutes longer or until bubbly.
Crumble sausage into a wide frying pan and cook over medium heat until browned (about 6 minutes).
Drain and set aside.
Following package directions, cook pasta in a large kettle of boiling salted water until al dente, then drain.
Turn into a large bowl and add sausage.
3/4 cup of the cheese, oregano, basil, salt, pepper, red pepper, peas, and milk.
Toss lightly to blend ingredients, then turn into a shallow, greased 2 1/2-quart baking dish and sprinkle with remaining cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven for 20 minutes, then uncover and bake for 10 to 15 minutes longer or until bubbly.
Chef
