Experience a weeknight winner with our VELVEETA® Italian Sausage Bake. This Italian sausage bake is the quick route to a crowd-pleasing dish.
What You Need
Original recipe yields 8 servings
1-1/2 cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
1 cup CLASSICO Fire Roasted Pizza Sauce
6 oz. VELVEETA, cut into 1/2-inch cubes
1/4 cup KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Cook pasta as directed on package, omitting salt. Meanwhile, crumble sausage into large deep skillet; cook on medium-high heat until evenly browned, stirring occasionally. Drain; return sausage to skillet. Stir in vegetables and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
Drain pasta. Add to sausage mixture along with the VELVEETA; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
Bake 15 to 20 min. or until heated through.
Prepare recipe as directed, substituting lean ground beef for the sausage, and 1 cup each shredded carrots and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels.
VELVEETA Sausage and Rice Casserole
Omit pasta. Prepare recipe as directed, adding 1-1/2 cups uncooked instant white rice and 1-1/2 cups water to the sausage mixture along with the VELVEETA. Increase the baking time to 35 to 40 min. or until rice is tender and casserole is heated through. Makes 8 servings.
Prepare with extra-lean ground beef and 2% Milk VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.