There is something mighty comforting about an Amish-style casserole supper, especially one that asks so little of the cook and still comes out bubbling, hearty, and fit to feed a hungry table. This oven baked 5-ingredient mild sausage macaroni has that plain, sensible goodness Midwestern home cooks have leaned on for generations: pasta, sausage, a creamy binder, and a hot oven doing most of the work. It is the kind of meal you put together on a busy afternoon and remember later because everybody went back for seconds.
This dish is especially good with buttered green beans, stewed tomatoes, a crisp cucumber salad, or a pan of simple dinner rolls for sopping up the creamy sauce. If you want to round it out for company, set out applesauce or pickled beets on the side, and finish with a modest fruit cobbler or oatmeal cookies for dessert.
Oven Baked 5-Ingredient Amish Mild Sausage Macaroni
Servings: 6
Ingredients
1 pound mild Italian sausage links
Directions
1. Preheat your oven to 375°F and lightly grease a 9-by-13-inch ceramic baking pan.
2. Spread the dry pipe rigate evenly in the prepared baking pan.
3. In a medium bowl, whisk together the milk and condensed cream of mushroom soup until smooth, then pour the mixture evenly over the pasta.
4. Sprinkle 1 cup of the shredded mozzarella over the top.
5. Lay the raw mild Italian sausage links across the top in a single layer, nestling them gently into the pasta mixture without fully submerging them.
6. Cover the pan tightly with foil and bake for 40 minutes. Remove the foil, sprinkle on the remaining 1/2 cup mozzarella, and bake 15 to 20 minutes more, until the pasta is tender, the sausage is fully cooked, and the top is lightly browned. Let it rest 10 minutes before serving.
Variations & Tips
Swap the soup: If cream of mushroom is not a favorite in your house, cream of chicken or cream of celery works just fine and keeps that same old-fashioned casserole character.
Add an onion touch: A small finely chopped onion can be stirred into the milk and soup mixture for a little extra savoriness. If you do this, make sure the onion is chopped quite small so it softens well in the oven.
Choose the right pasta: Pipe rigate holds the sauce beautifully, but ziti or penne can stand in if that is what is in the pantry. Just keep the amount close to 12 ounces so the liquid stays balanced.
Check for doneness: Ovens and baking dishes vary, so test both the pasta and the sausage before serving. The sausage should be fully cooked through, and the pasta should be tender all the way to the center.
Make it extra hearty: For a larger family supper, serve this with a side of buttered corn or a tossed salad and put the baking dish right on the table. It stays warm nicely after its resting time and makes folks feel right at home.
