Ingredients
14ozchicken sausage,casings removed
1tbspolive oil
1cuponion,chopped
1medium red pepper,chopped
1medium yellow pepper,chopped
3garlic cloves,chopped
1cupmushrooms,sliced
14½ozpetite diced tomatoes,(1 can), drained
2cupsmarinara sauce
2cupswater
½tspItalian seasoning,or dried thyme
1tspkosher salt
8ozmozzarella cheese,shredded
8ozDeLallo whole wheat elbows,or gluten free elbows, uncooked
Preparation
Preheat the oven to 350 degrees 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 the olive oil to the skillet, reduce heat to medium and add the onions, garlic, and peppers, then sauté for about 6 to 7 minutes until the vegetables soft.
Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
Bring to a boil and then lower the heat to medium-low. 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-inch pan. Cover with uncooked pasta. Spoon the remaining sauce mixture evenly over the top and sprinkle with cheese.
Cover with foil and bake for 50 to 55 minutes. Remove from oven and let stand covered for 15 minutes.
Divide into 8 servings, then serve and enjoy!
