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Quick & Easy Penne Pasta Bake Recipe


Need a quick casserole to serve a crowd? This delicious Quick & Easy Penne Pasta Bake goes together quickly, since it uses a jar of ready-made spaghetti sauce and Cream Soup Mix to make a delicious creamy sauce. Italian sausage adds flavor, and chunks of zucchini add crunch and color. Since almost everyone loves pasta, this will become a family favorite.
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Quick & Easy Penne Pasta Bake


12 Servings

1 pound hot Italian sausage, casing removed
1/2 pound mild Italian pork sausage, casing removed
1 26 oz. jar spaghetti sauce (your favorite)

1 cup cream soup mix
2 cups water

12 ounces penne pasta, cooked in boiling salted water until al dente
1 pound zucchini, cut into 1/2" dice
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
  1. Place the Italian Sausage in a large skillet over medium heat; brown, breaking it up with a fork.

  2. Continue cooking until no pink remains and it is fully cooked.

  3. Drain well and mix with the spaghetti sauce in a large bowl; set aside.

  4. Whisk together the cream soup mix and water in a microwaveable container.

  5. Microwave on high 2 minutes; whisk again and microwave to boiling, about 2 more minutes.

  6. Alternately, place the cream soup mix and water in a saucepan and bring to a boil over medium heat, whisking constantly.

  7. Pour the thickened cream soup mix into the spaghetti sauce/pasta mixture, stir well, and mix with the cooked pasta.

  8. Pour half of the pasta mixture into a deep 3 quart casserole dish; top with half of the zucchini and 1 1/2 cups of the mozzarella cheese.

  9. Pour the remaining pasta mixture over the cheese and top with the remaining zucchini, mozzarella cheese, and the Parmesan cheese.

  10. If making ahead, cover with plastic wrap and refrigerate up to two days ahead.

  11. Bake in a preheated 350 oven for 25-30 (45-60 if refrigerated) minutes or until bubbly.

Amount Per Serving
Calories 420 Calories from Fat 211
Percent Total Calories From: Fat 50% Protein 22% Carb. 28%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 11 g
Cholesterol 86 mg
Sodium 1087 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 23 g

Vitamin A 20% Vitamin C 20% Calcium 0% Iron 13%


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Other Recipes using Basic Cream Soup Mix
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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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