Baked Penne and Smoked Sausage

4.1
(133)

Hillshire Farm® Smoked Sausage is baked in a creamy sauce with pasta, French-fried onions, cheese, and peas in this easy one-dish meal.

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Prep Time:
10 mins
Cook Time:
48 mins
Total Time:
58 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 (16 ounce) package Hillshire Farm® Smoked Sausage

  • 1 (10.75 ounce) can cream of mushroom soup

  • 2 ½ cups milk

  • 8 ounces uncooked penne pasta

  • 1 ½ cups French-fried onions, divided

  • 1 cup shredded Cheddar cheese, divided

  • 1 cup frozen peas

Directions

  1. Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.

  2. Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.

  3. Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.

  4. Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

Tips

Tip: Any Hillshire Farm Smoked Sausage product can be used in this recipe.

Nutrition Facts (per serving)

940 Calories
62g Fat
67g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 940
% Daily Value *
Total Fat 62g 79%
Saturated Fat 22g 112%
Cholesterol 75mg 25%
Sodium 1645mg 72%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 25g 49%
Vitamin C 5mg 5%
Calcium 274mg 21%
Iron 2mg 12%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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