Chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella.
8ozuncooked DeLallo whole wheat or gluten free elbows
Instructions
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 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.