Description
Chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella.
Yield: 8 | Serving Size: 11/4 cups
Ingredients
14ounceschicken sausage, casings removed
1tbspolive oil
1cupchopped onion
1medium red pepper, chopped
1medium yellow pepper, chopped
3cloveschopped garlic
1cupsliced mushrooms
114.5 oz can petite diced tomatoes, drained
2cupsmarinara sauce, I used my own homemade
2cupswater
1/2tspItalian seasoning or dried thyme
1tspkosher salt
8ozshredded mozzarella cheese
8ozuncooked DeLallo whole wheat or gluten free elbows
Instructions
- Preheat oven to 350°F.
- In a large deep non-stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
- Add olive oil to the skillet, reduce heat to medium and add the onions,
- garlic and peppers; sauté until the vegetables soft, about 6 to 7
- minutes.
- Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
- Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.
- Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9×13 pan.
- Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
- Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
Divide into 8 servings.
Last Step:
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Nutrition
Serving: 11/4 cups, Calories: 326kcal, Carbohydrates: 32g, Protein: 19g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 61mg, Sodium: 574mg, Fiber: 5g, Sugar: 2g
