Italian Festival Bake

italian festival bake

prep time: 30 minutes
cook time: 30 minutes
ready in: 1 hour

makes: 6 servings, 12 ounces each


  • 1 lb Italian sausage, mild or hot
  • 1 cup chopped onion
  • 1/3 cup dry red wine
  • 1/4 teaspoon dried crushed red pepper (or more to taste)
  • 1 can (28 oz.) chunky crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 lb dried pasta such as rotini or penne
  • nonstick cooking spray
  • 1 cup mozzarella cheese, shredded
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon dried oregano

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook pasta as package directs. Preheat oven to 350°F
  2. Squeeze sausage out of the casings into a large skillet. Over medium-high heat, cook sausage and onion. Break up sausage into medium chunks. Cook until sausage is no longer pink and onion is tender, about 6 minutes. Drain pan drippings.
  3. Stir in wine and crushed pepper. Simmer for 3 to 4 minutes. Stir in tomatoes and herbs. Cover and simmer for 5 minutes. Stir together the sausage/tomato mixture and drained pasta.
  4. Spray a 9x13" baking dish with cooking spray. Pour mixture into the dish and sprinkle mozzarella evenly over the top. Sprinkle Parmesan on top of mozzarella. Cover with aluminum foil.
  5. Bake 25 to 30 minutes, removing foil for last 10 to 15 minutes. Let cool 5 minutes before serving. Serve with tossed garden salad and Italian bread.

per serving: 480 calories, 25g total fat, 10g saturated fat, 65mg cholesterol, 1170mg sodium, 39g carbohydrates, 3g dietary fiber, 25g protein