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Sausage and Peppers Pasta Bake
Author
Nicole Burkholder
Ingredients
1
tsp
oil
1/2
each green
yellow and orange bell peppers, diced
1
pound
mild Italian sausage
chopped
1
cup
mushrooms
sliced
1/4-1/2
cup
chicken stock
1
pound
penne pasta
1
jar La Romanella pasta sauce
2
cups
Italian cheese blend
shredded
Instructions
Saute the peppers in oil over medium/high heat until soft
Add sausage and cook until most of the pink is gone
Add mushrooms to sausage and peppers, stirring frequently
Pour in chicken stock to "deglaze" the pan and allow to simmer for a few minutes.
While the sausage mixture is cooking, add the pasta to boiling water and cook until just slightly less than al dente. Drain.
In a casserole dish like a 9"x13" pan, layer sauce, noodles, cheese and sausage mixture, repeating layers until used up.
Bake at 350° for 20-25 minutes, until bubbly and warmed through.
Let sit for 5 minutes before serving.