Cheesy Sausage Penne

I found this recipe in an old issue of Taste of Home magazine. In fact, it was the March/April 2003 issue. I usually cook/bake in the mornings so I can enjoy the afternoons and evenings. This makes a HUGE amount so I put some in the fridge and then portioned out the rest and popped it into the freezer for quick dinner in the coming weeks.

Cheesy Sausage Penne

1 lb. bulk Italian sausage

1 garlic clove, minced (I used 2 tbsp of the jarred minced garlic and it was perfect)

1 jar (26 oz.) spaghetti sauce (I used one with mushrooms)

1 package (1 lb.) penne (I actually wanted to use up leftover pasta so I mixed half a box of elbow macaroni and half a box of whole wheat pasta. I actually recommend using a whole wheat pasta because it gives you lots of fiber and you can't even taste it!!!)

1 package (8 oz.) cream cheese, softened (it's okay to use reduced fat here)

1 cup (8 oz.) sour cream (it's okay to use reduced fat here)

4 green onions, sliced (Because I normally purchase a large bag of yellow onions to use in several recipes I didn't buy green onions, but rather chopped up a small onion...I just sauteed it with the sausage and garlic and it turned out great)

2 cups (8 oz.) shredded cheddar cheese (DO NOT USE REDUCED FAT...it just won't taste the same)

Brown sausage along with garlic (add the chopped yellow onion if you decide not to use green onions). Stir in jarred sauce. Let simmer for 20 minutes. Meanwhile prepare pasta and drain well. Pour sauce mixture into drained pasta and mix well. In separate bowl combine cream cheese, sour cream and green onions if you decided not to use yellow onion.

In shallow baking dish layer half of the pasta mixture, then half of the cheese mixture and then half of the shredded cheese. Repeat. Bake uncovered for 30 minutes in a preheated 350 degree oven.

*You'll notice in the picture above that you can see the dollops of the cheese mixture once it's baked. Just make sure to combine everything before serving. I really love this dish...it's so YUMMY!!!