Best Radiatore Sausage Bake Recipes

RADIATORE & SAUSAGE BAKE

Steps:

• Cook radiatore as package, drain. Preheat oven to 375'. In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic. Cook until onion is tender. Stir in pasta sauce and pepper. Bring to a boil; reduce heat and heat simmer 10 minutes. Remove from heat; stir in radiatore and 1/2 cup cheese. Turn into greased 11x7-inch baking dish. Top with remaining 1 cup cheese. Bake uncovered 30 minutes or until hot and bubbly.

ROASTED PEPPER AND SAUSAGE RADIATORE

Steps:

• Roast bell peppers in oven [400 degrees, coat whole peppers in oil, bake 20 min, turning occasionally, until skins are browned. To easily peel, put in ziploc bag for 15-30min before peeling].
• Peel and seed peppers. Puree in food processor or blender until creamy. Set aside.
• Cook the pasta while you are doing the steps below.
• Heat oil over medium-high heat, add garlic and saute a couple of minutes.
• Add italian sausage and heat until thoroughly cooked. Drain on paper towels, drain off excess grease.
• Add sausage back to pan, and mix in evaporated milk, pureed pepper, red pepper flakes, salt and pepper.
• Stir in parmesan cheese.
• Fold pasta into mixture.
• Divide into 6 servings, top with additional parmesan if desired.

ITALIAN SAUSAGE BAKE

Steps:

• Preheat oven 325 degrees.
• Cut Italian sausage into 2" pieces.
• Bake in oven 30 minutes.
• In the meantime cut onions into 1/4 slices.
• Slice bell peppers into 1/2" slices.
• Saute onions in olive oil just until tender; set aside.
• In same skillet, saute bell pepper slices just until tender.
• Add drained tomatoes, Italian seasoning and pinch sugar to pan; stir to mix.
• Add onions and cooked sausage pieces; mix.
• Cover with foil; bake 45 minutes.
• Uncover and bake additional 10-15 minutes.
• Tip: I use a black iron Dutch oven with lid not only to saute, but for the final baking process also.

RIGATONI AND SAUSAGE BAKE

Steps:

• Preheat oven to 400 degrees.
• Cook pasta according to package directions and drain.
• Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
• Cut sausage into thin slices.
• In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
• Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
• Cover with foil and bake for 30 minutes or until hot and bubbly.

RIGATONI SAUSAGE BAKE

Steps:

• Preheat oven to 190*C (375*F).
• Slit the sausages and remove them from their skins, then chop them into small pieces.
• heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned.
• Stir in the sausages and fry until lightly coloured.
• Add the carrot, then stir in the wine, stock, tomato puree, and season.
• Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
• Taste and season if necessary.
• Set aside.
• Melt the butter in a pan.
• Stir in flour til smooth, then slowly whisk in the milk.
• Cook stirring over medium heat until sauce is thickened and smooth.
• Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Cook the pasta in a large pot of salted water until tender.
• Remove from heat, stir in spinach, leave til just wilted, then drain all.
• Tip half the pasta into a shallow ovenproof casserole.
• Shake to level.
• Spoon over the sausage sauce, then cover with remaining pasta.
• Pour the white sauce over all and sprinkle with the grated cheddar.
• Bake for 20 to 25 minutes until the top is golden brown.
• Leave to cool for 5 minutes before serving.