Craig Groeschel<p>The other night I made James' Baked penne with Italian sausage. This was the first time I made a baked pasta casserole that I was happy with.</p><p>My changes:<br>- 1 lb. Italian sausage instead of 1.5 lbs.<br>- 1/2 lb. mozzarella instead of 1 lb.<br>- no fresh garlic, wave jar of garlic powder in the general direction of the pan<br>- same with jar of ground chipotle<br>- no ricotta this time, I made lasagna last week, sorry<br>- add a handful of frozen chopped green bell peppers<br>- no Romano, I added Parmesan later</p><p>Tips: Getting the sausage really browned, almost crispy, helps.<br>I guess the key is to mix everything in a very large bowl, like he said.<br>I cooked the pasta 2 minutes less than al dente, but I think you could cook it even less.<br>Kind of a pain to clean up, because there's melted cheese everywhere. Just let it soak I guess.<br>I'm thinking this recipe might require fewer spoons than lasagna because there's no layering, just stir everything together.</p><p><a href="https://www.sipandfeast.com/baked-penne-italian-sausage/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">sipandfeast.com/baked-penne-it</span><span class="invisible">alian-sausage/</span></a></p><p><a href="https://zeroes.ca/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://zeroes.ca/tags/recipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>recipe</span></a> <a href="https://zeroes.ca/tags/pasta" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pasta</span></a> <a href="https://zeroes.ca/tags/ItalianAmerican" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ItalianAmerican</span></a></p>