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Method Preheat the oven to 220C/200C Fan/Gas 7. 4 cups (1 L) cooked pasta 2 cups (500 mL) cooked cauliflower florets (or other cooked vegetable) 1 pint (280 g) cherry tomatoes, halved * 1 cup (250 mL) cooked spinach (or other cooked leafy green vegetable) Tender campanelle (trumpet-shaped pasta) are served in a creamy sauce with Italian sausage and pumpkin for a main dish that's perfect for fall. A ground turkey pasta dish served in a sweet and spicy pumpkin sauce is rich, creamy, filling, and fragrant, a great meal for a cold night. Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. « Roasted Eggplant Fan with Chicken, Cheese and Tomatoes, Coconut Balls with Condensed Milk (No Bake) ». Just the right amount of cream, just the right amount of tomato, just enough sausage. Add garlic; cook 1 minute longer. Divine theme by Restored 316. Get Creamy Sausage and Escarole Baked Pasta Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Simmer, uncovered, for 5 minutes. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Drain the cooked pasta in a colander. Season with salt, black pepper, and cayenne pepper. Sausage pasta bake is a winner, especially with roasted veggies, cream and Parmesan! But there’s also sweet Italian sausage joining cooked rotini, onion, garlic, red pepper flakes and chicken brother. Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Your family can’t eat the whole amount in one sitting? No one can resist it. Your email address will not be published. Sweet, savory, rich and satisfying, your family will love how good this is! Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper,... Half fill a large saucepan with water and bring to the boil. Pasta with Italian Sausage and Pumpkin Sauce, Pasta with Sausage and Pumpkin Cream Sauce. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. This recipe makes a lovely comforting, creamy dinner for the whole family. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Drain and set aside. Place salami, onion, pepper, garlic, and tomatoes in the skillet. Creamy Sausage Pasta Bake. Get Creamy Mushroom, Eggplant, and Salami Baked Pasta Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Get the recipe for Creamy Pumpkin Pasta Bake. Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Need something you can serve to friends? Sign up for the Recipe of the Day Newsletter Privacy Policy. Add the sausage pieces and toss. Drain the pasta and add it to the bowl with the eggplant and mushrooms. Baked shells made with tomato sauce and dotted with mushrooms, eggplant and salami. Bake, uncovered, until browned, about 15 minutes. After mixing in the pumpkin puree, add bacon, Italian seasoning, cream and parmesan. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Pour over the cream and toss together. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. When you put down this golden and bubbly pasta casserole on the table, bet you they don’t guess what the secret is behind the luxurious creaminess. Hot Italian sausage meets creamy, cheesy pumpkin sauce in this easy yet elegant weeknight pasta dinner. Roast for 20 minutes. © 2020 Discovery or its subsidiaries and affiliates. After mixing in the pumpkin puree, add bacon, Italian seasoning, cream and parmesan. While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant. Increase the heat to medium-high and bring to a simmer. In this case, we go straight to making the sauce first by sauteeing an onion with garlic, adding chopped tomatoes, spinach and peppers.

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