Harvest Baked Penne with Sausage

By • January 4, 2012 • 1 Comments

9 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This crowd-pleasing baked pasta is rich, flavorful and sophisticated, but still appeals to picky kids....perfect for apres-snowball-fight dining. jphilg

Serves 6-8

  • 2 pounds peeled and cubed butternut squash
  • 2 cups chopped yellow onion
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 whole head garlic
  • 1 pound sweet Italian sausage
  • 8 ounces dried penne pasta
  • 1/4 cup oil packed sun-dried tomatoes, slivered
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup fresh sage, julienned
  • 1 cup creme fraiche
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  1. Preheat the oven to 450° F.
  2. Toss butternut squash, onion, salt and olive oil together and spread in a single layer on a large rimmed sheet pan. Prick the sausages with a fork, then add to the sheet pan. Slice off the top of the head of garlic, wrap in foil, and add to the sheet pan. Roast for 30-35 min., turning vegetables and sausages once, until browned. Reduce the oven temperature to 375° F.
  3. Cook the pasta in salted, boiling water until al dente, about 10 min. Drain well, reserving 1 cup of the pasta water.
  4. Combine cooked pasta, sun-dried tomatoes, walnuts, sage, creme fraiche and reserved pasta water in a large bowl. Add roasted vegetables. Unwrap garlic and squeeze the roasted cloves into the mixture. Halve sausages lengthwise, then chop crosswise into chunky pieces. Add 3/4 cup of the mozzarella cheese to the pasta mixture. Gently mix all of the ingredients together.
  5. Spray a 12 in. baking oval with non-stick cooking spray and pour in the pasta mixture. Top with remaining 1/4 cup mozzarella and parmesan. Pasta can be refrigerated, covered, at this point for up to 2 days.
  6. Bake 15-20 min., until bubbly and lightly browned on top. If baking from the refrigerator, bake covered for 15-20 min., then uncover and bake an additional 15-20 min.
Jump to Comments (1)

Comments (1) Questions (0)

Default-small
Default-small
036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I don't have any snowballs here, but I would most certainly eat this!!!