Baked Pasta with Italian Turkey Sausage and Fontina

Culinary Setting
Meal Type
Main Course, Entrée
Cooking Style
Turkey Sausage


1 lb Italian Turkey Sausage (hot/spicy preferred), casings removed

1 tsp olive oil

1 Medium red onion, finely chopped

2 tsp Italian seasoning

3/4 tsp crushed red pepper flakes

1 tsp minced fresh garlic

28-oz diced tomatoes with Italian seasonings, undrained

1/2 tsp each coarse salt and freshly ground black pepper

1/2 c heavy cream

1 lb rigatoni, cooked according to package directions and drained

6 oz Fontina cheese (4-oz cut into 1/4-inch cubes and 2-oz grated)

1/2 c coarsely grated Parmesan cheese


In a large, heavy nonstick skillet, over medium heat, crumble sausage. Cook, breaking up sausage into small pieces with the back of a wooden spoon. Cook until sausage is no longer pink. Remove from pan.

Add 1 teaspoon olive oil to pan. When oil is hot, add onion and sauté until onion is tender, about 3-4 minutes. Stir in Italian seasoning, red pepper flakes and garlic. Cook until garlic is fragrant, about 1 minute.

Preheat oven to 400 degrees F.

Add tomatoes, salt and pepper. Return sausage to skillet. Blend together all ingredients. Bring mixture to a simmer. Gently simmer, uncovered, stirring occasionally, for 15 minutes.

Stir in cream and warm through.

In a large bowl, toss cooked/drained pasta and sauce together. Add cubed Fontina cheese and toss well.

Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spoon mixture into baking dish. Sprinkle with remaining grated Fontina.

Bake in preheated oven for 20-25 minutes or until hot throughout and cheese melts.