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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 452.7
  • Total Fat: 16.6 g
  • Cholesterol: 58.2 mg
  • Sodium: 1,259.6 mg
  • Total Carbs: 56.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 25.9 g

View full nutritional breakdown of Chicken Sausage and Provolone Penne Bake calories by ingredient
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Chicken Sausage and Provolone Penne Bake

Submitted by: KMARIE0218

Introduction

Lighter version of baked penne using whole wheat pasta and chicken or turkey sausage Lighter version of baked penne using whole wheat pasta and chicken or turkey sausage
Number of Servings: 8

Ingredients

    1 lb whole wheat penne, cooked according to directions
    1 tbsp olive oil
    1 1/2 cup chopped onion
    3/4 cup chopped red pepper
    1 12 oz package chicken or turkey sausage, sliced into 1/2" coins
    2 garlic cloves, minced
    1 tbsp tomato paste
    1 tbsp balsamic vinegar
    1/2 tsp salt
    1/4 tsp dried oregano
    1/4 tsp red pepper flakes
    3 14.5 oz cans diced tomatoes, undrained
    Cooking spray
    1 cup shredded sharp provolone cheese
    1 cup shredded parmesan cheese

Directions

Cook pasta according to directions. Preheat oven to 350F. Heat olive oil in large skillet. Add onion, bell pepper, sausage, and garlic. Cook for 5 minutes or until sausage is browned. Add tomato paste, vinegar, salt, oregano, pepper flakes and tomatoes. Cover, reduce heat and simmer for 15 minutes. Combine pasta and tomato mixture in a 9x13 baking dish coated with cooking spray. Sprinkle cheeses on top. Bake at 350F for 25 minutes or until bubbly.

*next time we try this we will drain 2 cans of tomatoes and leave 1, and probably use a whole can of tomato paste instead of just the tablespoon. It tends to be somewhat runny, with the cans undrained, but it's very, very good!

Number of Servings: 8

Recipe submitted by SparkPeople user KMARIE0218.






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Member Ratings For This Recipe

  • This was seriously so good. I modified it a bit because I'm not a fan of peppers or onions, but it was still completely delish. - 9/18/07

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