Baked Kielbasa Pasta

    Baked Kielbasa Pasta

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    93 people made this

    This is a quick and irresistible casserole made with penne, kielbasa (Polish sausage) and cheese. Serve with a salad and garlic bread.

    Ingredients
    Serves: 8 

    • 500g penne
    • 500g kielbasa (Polish sausage), sliced diagonally
    • 2 tablespoons vegetable oil
    • 3 (400g) tins diced tomatoes
    • 750 tomato puree
    • 1 teaspoon dried oregano
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon ground black pepper
    • 1/4 cup bread crumbs
    • 250 grated cheddar cheese

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a medium frypan over medium-high heat cook sausage in oil until browned on both sides, 5 minutes.
    4. In a large bowl combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 20x30cm baking dish. Sprinkle with bread crumbs and top with grated cheese.
    5. Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.
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    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (98)

    by
    29

    I'm close to giving this recipe a 2, which is rare for me. I'm pretty easy to please. I will not prepare it again without some modifications. As is, it's too dry. I may cut the kielbasa in smaller chunks for wider disbursement. I thought the taste was rather generic, and would benefit from some stronger flavors like garlic, crushed red pepper flakes, etc.  -  26 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    26

    This was awesome. I have only had this recipe for about a month and I've already made it for three separate occassions. The only change I made was to use the small size ziti (mini penne). This recipe reheats up very well too..It doesn't get dry at all like some other pasta/sauce dishes do when you try to reheat the next day.  -  19 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    22

    Of course I changed this recipe to coordinate with what I had in the house, and my experience as a personal chef...Reduce (Rigatoni) pasta to 3/4 lb. 1. I used beef polish sausage, and fried it sans the vegetable oil (it has it's own fat to fry in) 3. I then added to the sausage 1 clove of garlic, small onion (chopped finely), small amt. of pepper for taste, parsley, pinch of crushed red pepper and cooked for 5min. I then added 1 jar of spaghetti sauce plus 1 4oz can tomato sauce, and brought to a slight boil...at which time I added 10 small frozen meatballs. Simmered for 15min stirring often. Cut the meatballs in half, and mixed with pasta in 8 by 11 glass . I added a dusting of italian style breadcrumbs, a sprinkling of cheese, and topped with italian pepperoni. Cooked uncovered for 25 min checking often to ensure that it did not dry out. There were no leftovers, and that is saying something in this family. This is an excellent starter recipe. Tweak it to your liking!  -  26 Dec 2008  (Review from Allrecipes USA and Canada)

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