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!
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.
Also try my Christmas pasta. It also makes enough for a crowd. So does my smoked sausage casserole.
Baked Angel Hair with Sausage
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 planed
- 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.
Nutrition
Nutritional values are approximate.