My sausage-pasta dish is a must-try. It tastes so good when it’s hot and bubbly from the oven. The cheddar French-fried onions lend a cheesy, crunchy touch.
—MARGARET WILSON SUN CITY, CA
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1 1/2 cups 2% milk
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 1/2 cups cheddar French-fried onions, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 cup frozen peas
1. Preheat oven to 375°. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
3. Transfer to a greased 13x9-in. baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.