Chicken Sausage and Peppers Macaroni Casserole

Chicken Sausage and Peppers Macaroni Casserole – pour the sauce over the dry macaroni and the pasta cooks right in the oven, no need to boil! Smart Points: 8 • Calories: 326

Chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella.

I love a baked pasta dish that doesn’t require having to cook the pasta, why dirty an extra pot? Instead, you pour the sauce over the macaroni and the pasta cooks in the sauce, right in the oven. Although this takes about 55 minutes to bake after you assemble, it’s unassisted cook time so you can go about relaxing while dinner’s in the oven.

Chicken Sausage and Peppers Macaroni Casserole – pour the sauce over the dry macaroni and the pasta cooks right in the oven, no need to boil! Smart Points: 8 • Calories: 326

If you’ve been following me for a while, you probably know I swear by DeLallo’s whole wheat pasta, it’s the only whole wheat pasta I like and you can’t even tell it’s whole wheat in this dish (I swear). This dish was inspired by the Easy Macaroni Casserole I shared with turkey and veggies. Every time I make it I think, I bet this would be great with sausage and peppers and I was right!

You could easily halve this recipe in a 9 x 9 baking dish to serve four. Leftovers can also be frozen.

Chicken Sausage and Peppers Macaroni Casserole – pour the sauce over the dry macaroni and the pasta cooks right in the oven, no need to boil! Smart Points: 8 • Calories: 326

 

Chicken Sausage and Peppers Macaroni Casserole – pour the sauce over the dry macaroni and the pasta cooks right in the oven, no need to boil! Smart Points: 8 • Calories: 326

Chicken Sausage and Peppers Macaroni Casserole
Skinnytaste.com
Servings: 8 • Size: 1 1/4 cups • Points +: 8 • Smart Points: 8
Calories: 326 • Fat: 13 g • Saturated Fat: 9 g • Carb: 32 g • Fiber: 5 g • Protein: 19 g
Sugar: 2 g • Sodium: 574 mg • Cholesterol: 61 mg

Ingredients:

  • 14 ounces chicken sausage, casings removed
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 medium red pepper, chopped
  • 1 medium yellow pepper, chopped
  • 3 cloves chopped garlic
  • 1 cup sliced mushrooms
  • 1 (14.5 oz can) petite diced tomatoes, drained
  • 2 cups marinara sauce (I used my own homemade)
  • 2 cups water
  • 1/2 tsp Italian seasoning or dried thyme
  • 1 tsp kosher salt
  • 8 oz shredded mozzarella cheese
  • 8 oz uncooked DeLallo whole wheat elbows

Directions:

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.

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.