Sausage and Gorgonzola Pasta Bake
Sausage and Gorgonzola Pasta Bake
Servings
Ingredients
- 2 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/4 cup dry white wine
- 1 1/2 cups crumbled Gorgonzola cheese
- 3/4 cup grated Parmesan cheese - divided
- Freshly ground black pepper
- 1 box (16 ounces) penne pasta - cooked al dente
- 1 pound bulk Italian sausage - cooked and crumbled
- 1 can (14 ounces) diced tomatoes - drained
- 3 teaspoons dried basil
- 1 1/2 cups garlic croutons - crushed
- 3 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- In a large sauce pan, heat the cream, stock and wine.
- Simmer for a few minutes.
- Turn down heat.
- Whisk in Gorgonzola and half cup of Parmesan cheese.
- Whisk until smooth.
- Season the sauce with a little black pepper
- In a large bowl, toss the cream sauce with pasta, sausage, tomatoes and basil.
- Spoon into a large casserole dish that has been sprayed with cooking spray.
- Top with croutons and remaining Parmesan.
- Put small pieces of butter over the top
- Cover loosely with foil.
- Bake 25 to 35 minutes.
- Uncover and bake another 10 to 15 minutes or until bubbly and golden.
Nutrition
Calories: 594kcal | Carbohydrates: 8g | Protein: 19g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 150mg | Sodium: 874mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1340IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
I made this casserole for guests and everyone loved it. It’s very good and leftovers are wonderful.
Thanks for sharing Dee! I’m so glad you liked it! It’s one of my favorites! -Amy