Nov 242010
 
Share This Recipe

This is a great recipe to have on hand in the freezer. It is very versatile. You can cook the sauce in the slow cooker and serve it over freshly cooked pasta. Or you can toss it with cooked pasta and reheat it in the oven. The turkey sausage helps cut down on the amount of fat in the recipe.

SausagePenne_001

Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Sweet Italian sausage

19 oz.

38 oz.

57 oz.

76 oz.

95 oz.

114 oz.

Diced onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Diced green or red pepper

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Minced garlic

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Canned tomatoes, crushed or diced

28 oz.

56 oz.

84 oz.

112 oz.

140 oz.

168 oz.

Italian seasoning

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

On Hand Ingredients
Ziti pasta (dry weight)

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Shredded Parmesan cheese

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Cut sausage into 1/2 inch slices. In a large skillet, cook sausage, onion, green pepper and garlic until sausage is browned. Remove from heat and drain off any fat. Allow to cool.

Pour tomatoes into a freezer bag or container. Add Italian seasoning and sausage/vegetable mixture.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw sauce overnight in the refrigerator.

Pour sauce in slow cooker and cook in low for 6 to 8 hours or on high for 3 to 4 hours. About a half an hour before serving, boil pasta according to package directions. Drain. Ladle pasta onto plates, pour sauce over the top and sprinkle with freshly shredded Parmesan cheese.

Comments:
You can also cook this dish in the oven. Preheat oven to 350 degrees. Boil pasta according to package directions. Drain. Pour pasta back into pan and add the sausage mixture. Stir to mix. Spray a 9×13 pan with cooking spray. Pour pasta and sauce mixture into the pan. Cover with foil and bake for 30 minutes or until the sauce is bubbly. Remove from oven. Serve with freshly shredded Parmesan cheese.

Nutritional Info:
Per Serving: 412 Calories; 11g Fat (23.1% calories from fat); 26g Protein; 52g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 901mg Sodium.
Exchanges: 3 Grain (Starch); 2-1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.