Quick and easy is the name of my meal game especially during back-to-school, pre-school, and mid-week church school season, which happens to be happening right now. And this Polish Sausage Pasta Bake – it meets the quick and easy criteria.
It also meets the criteria for flavor and beefiness, thanks to Ranch Wives Beef Co. and their de-freakin-licous all beef polish dogs!
I ordered some Ranch Wives Beef Co. all beef polish dogs over the summer. The first package I served on buns with all the fixin’s, right along side the Ranch Wives all beef hot dogs I bought for the kids (and if we’re being honest, me too).
I was feeling creative with the second package and decided to mix it up a little, and thus, this quick, easy polish sausage pasta bake was born. And not to toot my own horn, but it’s come in handy during this busy back-to-everything season.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Polish Sausage Pasta Bake
Description
A quick and easy meal for anytime and especially that busy back-to-everything season.
Ingredients
15 ounces marinara
1/2 cup half ‘n’ half
Salt + Pepper
12 ounces farfalle (fancy for bow tie) pasta
1 pound all beef polish sausage, cut into 1/2 inch rounds
4 ounces canned mushroom pieces and stems
Shredded mozzarella
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Pour your marinara and half ‘n’ half into a small mixing bowl and give it a mix. Sprinkle in the salt and pepper to taste.
Layer your al dente noodles in the bottom of an oven-safe baking dish (I use my 9×13 stone baking dish). Pour the marinara mixture over the noodles, layer on the polish sausage rounds, and the mushrooms, and give it a good stir. Stir it up until all the noodles, sausage, and shrooms are evenly coated with the sauce.
Use the back of your spoon to spread everything out evenly in the baking dish. Then top it with however much mozzarella tickles your fancy. Cover the dish with foil, pop it in the preheated oven, and bake for 20 minutes. Take the foil off and bake for another 5 minutes or until the cheese reaches the desired level of gooey, golden-edged goodness.
Take it outta the oven and let it rest for a few minutes. Enjoy!
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.