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This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a really big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice, inexpensive dinner. A little green bean salad and some garlic bread and I was eating like a king.
We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family. And it tastes great of course!
A Great Way To Feed A Crowd
You can switch things up a bit by omitting the rosemary and substituting Creole seasoning. I found the original recipe for baked angel hair with sausage over on Bo’s Bowl blog, which is chock full of great food ideas!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
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Also try my Christmas pasta. It also makes enough for a crowd. So does my smoked sausage casserole.
Baked Angel Hair with Sausage
Equipment
Ingredients
- 1 ½ pounds Italian sausage
- 2 tablespoons olive oil
- ½ pound Crimini mushrooms sliced
- 1 tablespoon dried rosemary crushed, divided
- 2 15 ounce Alfredo sauce
- 1 pound angel hair pasta
- 8 ounces Mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated
Instructions
- Preheat oven to 350 F.
- Remove the sausage from casings.
- Heat the oil over medium-high heat in a large skillet. Crumble the sausage into the pan and brown on both sides. Remove to a paper towel-lined plate.
- Add the mushrooms to the skillet and saute until soft. Add 1/2 of the rosemary, combine.
- Add the two jars of Alfredo sauce to the skillet. Stir, bring to a boil, and reduce to a simmer.
- While the sauce is simmering, cook the angel hair pasta per the package instructions EXCEPT do not cook fully. Reduce the cooking time by 1 minute instead so that the pasta is a little al dente (still a bit raw).
- Rinse and drain the pasta and add to the sauce. Combine well.
- Spray a 9″ x 13″ baking dish with non-stick spray.
- Add half of the cooked pasta mixture. Top with half of the crumbled sausage and half of the remaining rosemary.
- Add the rest of the pasta, topped with the remaining sausage and rosemary.
- Sprinkle with the cheeses.
- Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted. Place under the broiler for a minute or two to brown the top and serve.
Notes
Nutrition
Nutritional values are approximate.
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