This week Sunday Supper is cooking up some Captivating Casseroles to share! I am a big fan of casseroles. I like them because it’s basically a one pot meal that’s made, cooked in the oven, then left alone until it’s time to eat. They are generally easy to make and perfect for this cold weather we’re having!
Friday nights in our house is usually Italian night. I love starting off the weekend with one of my favorite foods. It’s a toss up between pizza or pasta so we generally rotate the two. They are simple to make, there are so many combinations, and they don’t take much work.
While I could just have pasta marinara or cheese pizza, my husband enjoy some meat on his pizza or in his pasta. Truth be told, I like to add veggies to my pasta or pizza too. So as a compromise I wanted to make a pasta dish with both veggies and sausage.
Lately I’ve been loving roasted vegetables. I don’t know what it is about vegetables sprinkled with a little salt and pepper and roasted with olive oil. The flavor just bursts out of the vegetables. Since I had half a pound of sausage leftover from last weeks pizza, I wanted to use that along with the head of cauliflower I bought at the market this past week.
The combination of roasted cauliflower and Italian sausage was really delicious. Paired with the penne and delicious homemade tomato sauce, it was the perfect Friday night dish. Plus, this dish made enough for us to have it for lunch for the next two days as well!
Baked Penne with Roasted Cauliflower and Italian Sausage (adapted from Cooking Club)
4 c. cauliflower florets
1 T. olive oil
1 t. salt
1 t. black pepper
12 oz. penne pasta
2 c. fresh spinach, chopped
1/2 lb. Italian sausage
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
4 garlic cloves, minced
1 t. rosemary
1 t. oregano
1 t. black pepper
1/2 t. salt
1 c. mozzarella cheese, shredded
1. Heat the oven to 425 degrees. Toss the cauliflower, olive oil, salt, and pepper. Place on a rimmed baking sheet. Bake for 20 minutes or until lightly browned.
2. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta water, and place in a bowl with the spinach. Toss the hot pasta and spinach and allow to sit.
3. Heat a large skillet over medium heat. Crumble the sausage into the pan and cook for 6-8 minutes or until browned.
4. Add in the crushed tomatoes, tomato sauce, garlic cloves, rosemary, oregano, black pepper, salt, and reserved pasta water. Bring to a boil and then reduce heat to a simmer. Cook for 15-20 minutes or until slightly thickened.
5. Spoon 1 cup of the tomato sauce mixture onto the bottom of a 9 x 13 pan. Layer with half of the pasta, then cauliflower, tomato sauce, and sprinkle with half the cheese. Repeat the layers, ending with the remaining mozzarella cheese.
6. Bake at 375 for 30 minutes or until the cheese is browned and bubbly.
Check out all the other Captivating Casseroles:
Captivating Breakfast Casseroles
- Boozy Baked French Toast from Brunch with Joy
- Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
- Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker
Appetizing Casserole Sides
- Baked Cauli-Tots Casserole from Cupcake and Kale Chips
- Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
- Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca
Main Event Casseroles
- Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
- Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D’s Books and Cooks
- Bison Meatloaf Casserole from Jane’s Adventures in Dinner
- Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
- Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
- Chicken Enchiladas from Serena Bakes Simply From Scratch
- Chicken Parmesan Quinoa Bake from Alida’s Kitchen
- Chicken Ramen Mini Casseroles from The Ninja Baker
- Chicken with Whole Grains Casserole from Cindy’s Recipes and Writings
- Chinese Noodle Casserole from Momma’s Meals
- Crab Casserole for Two from Magnolia Days
- Homemade Poppy Seed Chicken from Food Done Light
- Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
- King Ranch Casserole from The Texan New Yorker
- King Ranch Mac and Cheese from The Weekend Gourmet
- Baked Ziti with Meatballs from Curious Cuisiniere
- Mexican Lasagna from MealDiva
- Mom’s Taco Casserole from Lifestyle Food Artistry
- Moroccan Polenta Casserole from Pancake Warriors
- Moussaka from Nosh My Way
- Neeps & Tatties Casserole from Happy Baking Days
- Quick No Boil Tuna Pasta Bake from Mess Makes Food
- Sausage Peppers and Onion Pasta Casserole from Family Foodie
- Southwestern Spaghetti Pie from The Messy Baker
- Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
- Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
- Supreme Pizza Strata from A Kitchen Hoor’s Adventures
- Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
- Taco Casserole from Peanut Butter and Peppers
Decadent Dessert and Sweet Casseroles
- Baked Lemon Dessert from Food Lust People Love
- The Best Homemade Cinnamon Rolls from Pies and Plots
- Butterscotch Bread Pudding from The Foodie Army Wife
- Classic Apple Crisp from That Skinny Chick Can Bake
- Ultimate Deep Dish Brownies from Recipe for Perfection
- Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc
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