Baked Penne with Sausage and Green Beans | CookOS

Baked Penne with Sausage and Green Beans

Name: Baked Penne with Sausage and Green Beans
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1-2 trays Baked Penne with Sausage; 1-2 packages Green Beans; 1-2 tbsp olive oil; 1/4-1/2 tsp salt; freshly ground black pepper

This baked penne combines tender pasta and seasoned pork sausage in a tangy tomato cream sauce, finished with melted cheese and roasted green beans for a complete, easy Italian-style dinner.

🌍Italian 🏷️Dinner 🏷️Lunch 🏷️Pork 🏷️Rapid cook 🏷️Suvie meals Suvie

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Baked Penne with Sausage and Green Beans

Total

45 min

Servings

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 trays Baked Penne with Sausage
1-2 packages Green Beans
1-2 tbsp olive oil
1/4-1/2 tsp salt
freshly ground black pepper

5 Ingredients

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Instructions

1
For 2-servings: Remove plastic from baked penne tray and place in a Suvie pan. Place baked penne in the Top Zone of Suvie.
2
Before opening, gently tap green beans on the counter to break apart. Open green beans and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper. Place green beans in the Bottom Zone of Suvie.
3
For 4-servings: In a large bowl, stir together both packages of green beans, 2 tbsp olive oil, 1/2 tsp salt, and freshly ground black pepper. Remove plastic from baked penne trays and place each in a Suvie pan.
4
Evenly distribute green beans next to the baked penne trays. Load identical pans into the Top and Bottom Zones of Suvie.
5
Input settings and cook now or schedule. Be sure to select 'Yes' when asked if cooking from frozen.
6
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast at 350°F for 30 minutes). Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast at 350°F for 30 minutes)
7
When the cook is complete remove pans from Suvie. Divide baked penne and green beans between plates. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Brown the sausage fully before adding to the sauce—this builds flavor and renders fat for richness.
Stir the pasta and sauce together before topping with cheese to ensure even distribution and consistent texture.
Roast green beans separately on a sheet pan with olive oil, salt, and pepper for better browning and texture control.
Reserve a splash of pasta cooking water to loosen the sauce if it becomes too thick during baking.

Substitutions

Pork sausage → chicken or turkey sausage (use bulk or casings removed; texture will be leaner)
Mozzarella and Parmesan → ricotta and Pecorino Romano (creamier result, sharper finish)
Green beans → broccoli or zucchini (adjust roasting time; zucchini needs less, broccoli needs more heat)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes, covered, until warmed through.

Equipment

baking dish (9×13 inch recommended) · sheet pan (for roasting green beans)

Common Questions

Can I use a different type of sausage?

Yes. Italian sausage is traditional, but fennel-forward varieties work best. Avoid heavily spiced sausages that may overpower the tomato cream sauce.

How do I know when the penne is done baking?

The pasta should be tender, the sauce should bubble around the edges, and the cheese topping should be melted and lightly golden, typically 20–25 minutes at 375°F.

Can I prepare this ahead of time?

Yes. Assemble the dish in a baking dish, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the cooking time.

What if I don't have fresh green beans?

Frozen green beans work well. Thaw and pat dry before roasting to avoid excess moisture. Cooking time remains the same.

Can I double this recipe?

Yes. Use two baking dishes or one large one, increase all ingredients proportionally, and check doneness at the original time—larger dishes may need a few extra minutes.