VELVEETA Italian Sausage Bake

photo by:kraft

If you could mix comfort in a casserole and serve it up hot, it would taste like this. Zesty and cheesy through and through, with hearty noodles, zucchini and Italian sausa...read more

time

prep:

25 min

total:

45 min

servings

total:

6 servings, 1-1/3 cups each

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What You Need

1-1/2

cups penne pasta, uncooked

lb. Italian sausage

cups halved zucchini slices

red pepper, chopped

can (8 oz.) pizza sauce

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1/2

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F.

COOK pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.

DRAIN pasta. Add to sausage mixture with VELVEETA; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan.

BAKE 15 to 20 min. or until heated through.

Kraft Kitchens Tips

Healthy Living

Trim 40 calories and 9 grams of fat per serving by preparing with extra-lean ground beef and 2% Milk VELVEETA.

Kid Friendly

Prepare as directed, substituting 1 lb. 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 as directed, adding 1-1/2 cups uncooked instant white rice and 1-1/2 cups water to the meat 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.

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a cook

posted:4/25/2007

We loved this. For once all four family members agreed. I will say that I cooked the veggies a little longer and used more parmesean for the top. Very good!!!

christinekim

posted:4/18/2007

Very easy to make, lots of flavor, loved it!

a cook

posted:4/18/2007

Fantastic. My hubby couldn't stop eating it. I will be eating the few leftovers tonight.

AprilUte

posted:4/18/2007

Loved this! Used regular sausage instead and left veggies big enough for the picky eaters to avoid. The cheesiness of this dish is wonderful. Leftovers re-heat well, too. Yum!

missy324g

posted:4/12/2007

THIS WAS EXCELLENT! I WILL DEFINATELY MAKE THIS AGAIN. SO MANY FLAVORS GOING ON WITH NOT ALOT OF INGREDIENTS! LESS INGREDIENTS MEANS QUICKER AND CHEAPER COOKING. THIS WILL BE MADE AT LEAST ONCE A MONTH FROM NOW ON!

jessie8106

posted:3/27/2007

this was very good! I added some red onion and used 1/2 cup of red and 1/2 cup green peppers. I also used some italian blend shredded cheese on top, along with the parmesan. Turned out awesome! Veggies were perfect- not too crisp and not soggy. Will definately make again. The only negative is that the velveeta is very heavy- it is very filling.

happyfamily15308

posted:2/18/2007

A favorite of the entire family!

erinrn40

posted:2/18/2007

I used Sweet Italian Sausage, green/red/yellow peppers (frozen from my garden this summer) and Mexican Velveeta. That gave this dish a little kick

rtfld33

posted:2/14/2007

I used lean ground beef instead of sausage. Used 16oz of frozen veggies (green, red, yellow pepper and onion). Very good. Good leftovers.

wildryman

posted:2/12/2007

Added a little more cheese and a little more sauce then called for, went over great there were no left overs. and Yes wil lmake this again.