Emily’s Creamy Tomato Sausage Bake Recipe
1 pound L&S Italian bulk sausage
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
12 ounces penne pasta, cooked al dente
Fresh basil leaves for garnish (optional)
Preheat your oven to 375°F (190°C).
In a large skillet, cook the L&S Italian bulk sausage over medium heat until it’s browned and cooked through. Break it into crumbles as it cooks. Remove any excess fat.
Add the chopped onion and minced garlic to the skillet with the sausage. Sauté until the onion is soft and translucent.
Stir in the crushed tomatoes, heavy cream, dried basil, dried oregano, salt, and pepper. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
In a large mixing bowl, combine the cooked penne pasta with the sausage and tomato sauce mixture. Toss until everything is well coated.
Transfer half of the pasta mixture to a greased 9×13-inch baking dish. Sprinkle half of the shredded mozzarella and Parmesan cheese over the pasta. Repeat with the remaining pasta and cheese.
Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
Garnish with fresh basil leaves if desired.
Enjoy the Farm-to-Table Magic
This Creamy Tomato Sausage Bake is a crowd-pleaser, and I owe a huge part of its deliciousness to the exceptional quality of L&S Italian bulk sausage. The flavors and textures come together perfectly, leaving your taste buds craving more.
As I continue my journey at L&S Artisan Meats, I’m excited to explore more culinary adventures and share them with you. From farm-fresh ingredients to creative recipes, there’s a world of flavors waiting to be discovered, and I’m thrilled to take you along for the ride.
Thank you for your support, and remember, if you want the freshest, highest-quality meats and a taste of the farm life in every bite, L&S Artisan Meats has you covered. Stay tuned for more recipes and stories from the heart of Cotacachi, Ecuador.