Day Before Casserole–baked penne pasta with sausage, beans, tomatoes and more. It’s made with the help of your Instant Pot. Make it ahead of time and bake when you’re ready!
Day Before Casserole
Today’s recipe is a tasty one! I loved it and kept eating more and more. You can make this recipe ahead of time and refrigerate until you’re ready to bake it. If you’re ready to eat right now you can make this all at one time…no refrigeration necessary 🙂
I like this recipe because it’s got meat, carbs and veggies all in one dish. The sausage adds so much flavor to the dish. You can swap the veggies and pasta with what you like and what you’ve got on hand.
Ingredients/Substitution Ideas
- Ground sausage–Jimmy Dean is a good brand. You can also use Italian sausage.
- Onion–yellow or white
- Celery
- Mushrooms
- Chicken broth–or water and Better than Bouillon
- Carrots
- Garlic powder
- Dried oregano
- Dried basil
- Crushed red pepper
- Black pepper
- Tomato paste
- Penne pasta–or another short cut pasta
- Crushed tomatoes
- Great northern beans–or navy beans
- Parmigiana reggiano
- Provolone cheese–or mozzarella
Steps
Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions, celery and mushrooms. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the carrots, garlic powder, oregano, basil, red pepper, black pepper, tomato paste, penne, diced tomatoes and beans (don’t stir).
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir.
Scrape the mixture into a 9×13 inch pan. Cover with foil and refrigerate up to 36 hours until you’re ready to bake.
Sprinkle with the cheeses and bake at 350 degrees for 45 minutes. (If you’re going to bake right away and not refrigerate then you can bake for only 20 minutes).
Serve and enjoy!
Notes/Tips
- Serve with a green salad and garlic bread.
- Try adding in some spinach. Stir in 2-3 cups chopped spinach after the pressure cooking time is up.
- If you’d rather not bake the casserole in the oven you can easily just add the cheese into the Instant Pot after the pressure cooking time is up and eat it right away.
- This recipe can also be frozen and then baked. If baking from frozen cover it with foil and bake at 350 for about 80 minutes. Remove the foil and add the cheese and bake for 10 more minutes.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mushrooms are savory mushroom chicken and garlic mushroom chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Day Before Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5-10 minute NPR)
- Total Time: 24 minutes
- Yield: 6–8 servings 1x
Description
Baked penne pasta with sausage, beans, tomatoes and more. It’s made with the help of your Instant Pot. Make it ahead of time and bake when you’re ready!
Ingredients
- 1 (12-16 oz) package ground sausage
- 1 cup diced onion
- 2 ribs celery, sliced
- 1 cup sliced mushrooms
- 3 cups chicken broth
- 2 carrots, peeled and sliced
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp dried basil
- Pinch of crushed red pepper
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 12 ounces penne pasta
- 1 (14.5 oz) can crushed tomatoes
- 1 (15 oz) can great northern beans, rinsed and drained
- 1/2 cup shredded parmigiana reggiano
- 1/2 cup shredded provolone cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions, celery and mushrooms. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the carrots, garlic powder, oregano, basil, red pepper, black pepper, tomato paste, penne, diced tomatoes and beans (don’t stir).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir. Scrape the mixture into a 9×13 inch pan. At this point you can cover with foil and refrigerate up to 36 hours until you’re ready to bake or you can bake it right away.
- Sprinkle with the cheeses and bake at 350 degrees for 45 minutes if it has been refrigerated. If you’re going to bake right away and not refrigerate then bake for only 20 minutes.
- Category: Pasta
- Method: Instant Pot
More Instant Pot recipes with penne…
Lionel’s Casserole
Penne pasta with ground beef and vegetables in a creamy sauce. An easy, weeknight recipe made fast in the Instant Pot.
Instant Pot Creamy Turkey Spinach Penne
Saucy penne pasta with ground turkey, tomatoes, green chiles, cumin, cream cheese and spinach. Make it fast in the electric pressure cooker.
Instant Pot Penne in Cajun Mustard Cream Sauce
Make this Instant Pot Penne in Cajun Mustard Cream Sauce for a quick and easy weeknight meal. With options to prepare it with andouille sausage or meatless you can make everyone happy.
Instant Pot Creamy Beef and Penne
Ground beef, garlic, penne pasta, fire roasted tomatoes, cream cheese, spinach and pine nuts cooked quickly and in one pot, your Instant Pot. An amazing pasta dish that your whole family will love!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
can this be made stovetop and then oven?
yep, you can do that:
Cook pasta according to package directions and then drain.
Heat a pan over medium high heat and add in the sausage and break it up. Add in the onions, celery and mushrooms. Brown for about 5 minutes.
You don’t need broth for this version.
In the pan add in the pasta, carrots, garlic powder, oregano, basil, red pepper, black pepper, tomato paste, penne, diced tomatoes and beans. Stir.
Stir. Scrape the mixture into a 9×13 inch pan. At this point you can cover with foil and refrigerate up to 36 hours until you’re ready to bake or you can bake it right away.
Sprinkle with the cheeses and bake at 350 degrees for 45 minutes if it has been refrigerated. If you’re going to bake right away and not refrigerate then bake for only 20 minutes.
I love your recipes and have made many. But a favor, PLEASE… give the recipes names that describe the dish so they can be easily found after saving. “Day Before Casserole” is catchy, but it says nothing about the dish. “Sausage Penne Casserole ” would be much more helpful. I have lost many recipes i wanted to make again because I could not remember what catchy names they had. At my age, this is a problem. I suspect I am not alone. Thank you
I agree 100% Patti so when I copy them to save in my recipe book I rename it with a name such as you mentioned. Love Karen’s recipes!!