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Italian Sausage and Fettuccine Bake

Loaded with sausage, veggies, pasta, and cheese, this delicious casserole will soon become a favorite!

Italian Sausage and Fettuccine Bake

5 from 1 vote
Recipe by Jennifer Course: Main Courses, PastaCuisine: Italian, AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal

Loaded with sausage, veggies, pasta, and cheese, this delicious casserole will soon become a favorite!

Ingredients

  • 1 lb Italian sausage, if in links remove casings (I recommend Johnsonville hot)

  • dash Worcestershire sauce

  • 1 lb fettuccine

  • 1 large onion, diced

  • 1 medium green pepper, diced

  • 4 garlic cloves, minced

  • 2 cans / 14.5 oz diced tomatoes, undrained

  • 1 can / 4 oz sliced mushrooms, drained

  • 2 tsp Italian seasoning

  • 1 tsp sugar

  • 1/2 tsp crushed red pepper flakes

  • 2 cups / 8 oz shredded mozzarella cheese

  • 1/2 cup grated parmesan cheese

  • 1 can / 10-3/4 oz condensed cream of mushroom soup, undiluted

  • 1/4 cup beef broth

  • fresh minced parsley

Directions

  • Preheat the oven to 350°f.
  • Cook fettuccine according to package directions to al dente.
  • Meanwhile, in a large skillet, cook the sausage, onions, and green pepper. Add a couple dashes of Worcestershire sauce. Cook until meat is no longer pink.
  • Add in minced garlic and cook for 1 minute more.
  • Drain.
  • Add back to the skillet and add the tomatoes, mushrooms, Italian seasoning, sugar, and crushed red pepper flakes.
  • Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
  • Drain fettuccine and toss well with the meat mixture.
  • Transfer half of the sausage mixture into a greased 13″ x 9″ baking dish.
  • Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of the parmesan cheese.
  • Top with remaining sausage mixture.
  • In a small bowl, whisk together soup and broth, spread over the casserole.
  • Sprinkle with remaining parmesan and mozzarella.
  • Sprinkle with some fresh minced parsley.
  • Cover and bake casserole at 350°f for 20 minutes, uncover and bake for 10 minutes longer, or until bubbly and cheese is melted and lightly brown.
  • Let stand for 10 minutes before serving, enjoy!

Notes

  • I always spray the piece of foil with non-stick spray before covering the casserole so the cheese layer doesn’t stick to it.
  • Feel free to use fresh mushrooms instead of canned, just sauté with the sausage, onions, and green pepper.

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Italian Sausage and Fettuccine Bake

Italian Sausage and Fettuccine Bake

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