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Italian Mac & Cheese


1 lb hot Italian sausage, casings removed
1 large onion, chopped
2 tsp Pastene Minced Garlic
1 red bell pepper, diced
16 oz Pastene Italian Trivella
1 16 oz jar Pastene Autentico San Marzano Sauce
3 cups chicken broth
kosher salt to taste
½ cup heavy cream
2 ½ cups mozzarella, divided
freshly parsley, chopped for garnish
Pastene Grated Parmesan Cheese for garnish


  • Preheat oven to 350° F. 
  • In a large Dutch oven over medium-high heat, cook sausage, breaking up with a wooden spoon, until no longer pink, about 4 to 5 minutes. Add onion, garlic, and bell pepper and cook, stirring, until soft, 5 minutes more.
  • Add pasta and stir until coated.  Add in the San Marzano sauce and chicken broth and season with salt. Bring liquid to a boil, then reduce heat to medium-low and simmer until pasta is al dente and 80% of the liquid has been absorbed, about 25 minutes.
  • Stir in cream and simmer for about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer mixture to a large baking dish and top with remaining mozzarella. Bake until cheese is bubbly and golden, about 10 minutes.
  • Garnish with parsley and parmesan before serving.

Product Used

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