Penne Casserole with Sausage, Peppers, Onions and Tomatoes


RANDOM UNITS WITH NO MEANING: 7
MAKES: 8 servings
CRISPY RATING: Easy and flavorful

Ingredients

  • 12 Ounces Whole Wheat Penne Rigate, Dry
  • 1 Teaspoon Olive Oil
  • 1/2 Green Bell Pepper, cut into big chunks
  • 1 Red Bell Pepper, cut into big chunks
  • 1 Sweet Onion, cut into big chunks
  • 1 1/2 Cloves Garlic, crushed
  • 1 Pound Turkey Italian Sausage, cut into chunks
  • Freshly Ground Black Pepper, to taste
  • 29 Ounces Diced Tomatoes, with juice, 2 cans
  • 1/3 Cup Fresh Basil, chopped, or dry basil to taste
  • 3 Ounces Lowfat Mozzarella Cheese, grated, about 3/4 cup
  • 1/3 Cup Parmesan Cheese, grated

1. Preheat the oven to 350F.

2. Bring 1/2 gallon of salted water to boil. Add the penne and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the peppers and onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more. Add the turkey sausage, season with pepper, and brown. Drain off the excess fat.

4. Add the diced tomatoes and their juice, and simmer for 5 minutes.

5. In a casserole dish, toss the penne, sauce and basil together. Sprinkle with the cheeses. (This can be made ahead and stored unbaked in the refrigerator up to 2 days, or it can be frozen.)

6. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.


Look ma - covered in cheese!

MY NOTES AND THOUGHTS:

1. I like baked pasta dishes, and this is a great mix of flavors.

2. Obviously you can easily mix up the ingredients with whatever you have on hand. You can see that I sometimes use different types of pasta at the same time, even. And sometimes I skip the cheese, or just sprinkle a smidge on my own piece.

From MC - this INCLUDES the pasta - 333 Calories; 10g Fat (27.1% calories from fat); 23g Protein; 41g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 577mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

This recipe is adapted from Foodfit.


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