Directions
- 1Slice open the mild Italian sausage links and squeeze the meat out, breaking it up as it cooks on medium-high heat.
- 2Boil one pound of penne pasta.
- 3Preheat the oven to 350 degrees Fahrenheit.
- 4Once pasta is ready, save one cup of the pasta water and set it aside.
- 5With the heat on low, open and add one can of diced tomatoes with their juice to the cooked sausage.
- 6Add two cans of cream of mushroom soup (preferably with garlic) to the mixture.
- 7Add a splash of the saved pasta water into the mixture.
- 8Season with black pepper and garlic powder (if desired).
- 9Add some parsley for garnish.
- 10Combine the mixture with the cooked penne pasta, ensuring it's well mixed.
- 11Transfer the pasta mixture to a baking dish.
- 12Sprinkle half of an 8 oz bag of mozzarella cheese over the pasta in the baking dish.
- 13Add the remaining mozzarella cheese over the top of the dish.
- 14Cover the baking dish and bake in the preheated oven for 25 minutes.
- 15After 25 minutes, uncover the dish and bake for an additional 5 minutes.
Ingredients
- 1 lb mild Italian sausage links
- 1 lb penne pasta
- 1 can diced tomatoes with juice
- 2 cans cream of mushroom soup with garlic
- 8 oz mozzarella cheese
- 1 cup pasta water
- black pepper
- garlic powder
- parsley
Equipment
potbaking dish
Tips
- Using Italian sausage links and squeezing them out is preferred over ground sausage for this recipe.
- Adjust salt as needed, considering the saltiness of the sausage and soup.
- Adding garlic powder is a personal preference.
- Optionally add parsley for garnish.
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