Chicken Sausage and Peppers Macaroni Casserole
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella.
- 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 or gluten free elbows
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
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 9x13 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.
Serving: 11/4 cups, Calories: 326kcal, Carbohydrates: 32g, Protein: 19g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 61mg, Sodium: 574mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 9
Points +: 8