Italian Sausage Pasta Bake
 
 
Author:
Serves: 6
Ingredients:
  • 16 oz (1 lb) Sweet Italian Sausage Links
  • 16 oz Cavatappi Pasta (Penne or Zita will work also)
  • 1 (24 oz) Bertolli Pasta Sauce (I used Balsamic Vinegar & Carmelized Onions)
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 small onion, sliced
  • 1 tsp minced garlic
  • 1 Tbsp basil
  • ¼ tsp crushed red pepper
  • Dash salt and pepper
  • 8 oz mozzarella cheese, shredded
  • ½ Parmesan Cheese
Directions:
  1. Preheat oven to 350 degrees.
  2. Prepare the pasta according to the directions on the back of the box.
  3. While you are preparing the pasta, remove casings off of the sausage links, and separate into bite size pieces.
  4. In a cast iron skillet (or medium saucepan), over medium heat, saute the bite size sausage; stirring constantly. Once the sausage has been completely browned and cooked through, drain the grease off. Remove the sausage with a spoon onto a paper towel lined plate; set aside.
  5. In the same skillet, saute the peppers, onions, minced garlic, basil, salt and pepper over low/medium heat until softened but still crisp around the edges. Add in the crumbled sausage, pasta sauce and cooked pasta; stirring to coat.
  6. Sprinkle shredded mozzarella cheese over the pasta mixture, and sprinkle with Parmesan cheese. If you are using a cast iron skillet, you can place this directly into the oven to bake. If you are not sure whether your saucepan can handle the heat of the oven, then transfer your mixture to a greased 11x13 baking dish before baking in the oven.
  7. Bake at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly, and the pasta is heated through.
  8. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Recipe by tempting thyme at https://temptingthyme.com/2015/11/11/italian-sausage-pasta-bake/