Sausage and Broccoli Pasta Bake
Makes 6 to 8 servings
  • 1 pound mild Italian sausage, casings removed
  • 1 cup diced yellow onion
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • 2 (15-ounce) jars Alfredo sauce
  • 1 (16-ounce) package linguine noodles, cooked according to package directions
  • 1 (15-ounce) bag frozen chopped broccoli, thawed and drained
  • ½ cup finely shredded Parmesan cheese
  • ½ cup Italian-seasoned bread crumbs
  • Grated Parmesan cheese, to serve
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large cast-iron skillet over medium heat, cook sausage until browned, using the back of a wooden spoon to break up pieces, about 10 minutes. Transfer to a large bowl, reserving drippings in skillet.
  3. Add onion and mushrooms to skillet. Cook, stirring frequently, until tender and most of the moisture has evaporated, 5 to 7 minutes. Add to sausage.
  4. To sausage and onions, add Alfredo sauce, cooked pasta, broccoli, and Parmesan. Stir until well combined. Transfer mixture to prepared baking dish. Sprinkle with bread crumbs. Cover with foil.
  5. Bake for 25 minutes. Increase oven temperature to broil. Uncover and bake until bread crumbs are golden brown, 3 to 5 minutes more. Serve with Parmesan cheese, if desired.
MAKE AHEAD: Let baked pasta cool for 1 hour. Wrap the dish tightly with plastic wrap and refrigerate for up to 7 days. To reheat, let dish stand at room temperature for 1 hour. Remove plastic wrap and cover with foil. Bake at 325° until warmed through, about 20 minutes.
Recipe by Taste of the South at