Casarecci with Sausage Recipe served at Tutto Italia in EPCOT at Disney World

He asked me to make this again FOUR times before we even got done eating!

Spicy Sausage Pasta. can substituted Philly Cooking Cream Original flavor for the heavy cream. can use jalapeño and cheddar smoked sausage. Dish had fabulous flavor. Serve with garlic bread and steamed broccoli. could be the best pasta dish.

This manicotti recipe is made with Italian sausage, beef and a cream cheese sauce that will knock your socks off.

Spaghetti Carbonara with Chicken Sausage #CleanEating: 8/9 good

Penne Senese

Gratin de Macaroni Recipe served at Les Chefs de France in EPCOT at Disney World

Five Cheese Baked Macaroni Recipe served at Mama Melroses Ristorante Italiano in Hollywood Studios at Disney World

A Cozy Pasta: Italian “Drunken” Noodles, And Shaking Things Up A Bit post image

Homemade Italian Sausage Mac & Cheese Casserole --- Best Mac & Cheese EVER!!

Chocolate Mousse Recipe served at Boulangerie Patisserie in EPCOT at Disney World

Spirit of Aloha Chicken Recipe served at Spirit of Aloha in Polynesian Resort at Disney World

Baked Penne with Sausage and Creamy Ricotta Recipe from Food & Wine

Bow Ties with Sausage, Tomatoes and Cream

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!

Cheesy Potatoes Recipe served at Chef Mickeys in Contemporary Resort at Disney World

Pumpkin Penne

Creamy Lobster Soup Recipe served at Coral Reef Restaurant in EPCOT at Disney World

Recipes from Disney World! Lasagna al Forono from Tutto Italia, EPCOT.

An unstuffed casserole form of all the ingredients you love in stuffed cabbage, Cabbage Patch Casserole is made with a layer of cabbage, topped with a blend of veggies, tomato, rice and sausage or beef, finished, if you like, with a layer of shredded cheese. Perfect for cabbage lovers!

Penne & Sausage Casseroles Recipe from Taste of Home -- shared by John Venturino of Concord, California