Monday, May 02, 2005

Cheesy Baked Rotelle with Sausage

Cheesy Baked Rotelle with Sausage

9 ounce dry whole-wheat rotelle pasta
12 ounces hot Italian turkey sausage, casings removed
28 ounce can fire-roasted crushed tomatoes
3 tablespoons chopped fresh basil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 cup chopped fire-roasted red bell peppers
8 ounces shredded mozzarella
3 ounces fresh grated Parmesan

Preheat oven to 375

In a large pot of boiling salted water, cook pasta according to package directions. Drain.

In a large skillet over medium heat, add sausage and cook, stirring to break into small pieces, until no longer pink in the center. Remove from heat.

In a medium bowl, stir together tomatoes, basil, minced garlic and red pepper flakes.

Lightly coat a 9 x 13" baking dish with nonstick spray. Place half of the pasta on the bottom of the dish. Scatter with half of the sausage, half of the red peppers, half of the Parmesan, half of the tomatoes and finish with half of the mozzarella. Repeat with the remaining half of the ingredients.

Place in the oven and bake until the cheese is golden, about 30-40 minutes. Let sit a few minutes before serving.

Makes 6-8 servings.

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