This recipe reflects a common thread in my cooking habits. Every month or so, I make a big effort to "clean out" my pantry, if you will. That means, during that week, I try to make recipes that use items I already have in my pantry, freezer, or refrigerator that are still "good" (meaning they aren't a food safety hazard) and I only buy what we "need" from the grocery store.
6 oz. (~2 cups) whole grain or high-fiber pasta (any shape), uncooked
1 lb. sweet or hot turkey Italian sausage, remove casings if needed
14 oz. bag frozen (or 2 cups cooked) bell pepper strips (I used BirdsEye brand)
1 tbsp. Italian seasoning
1 tsp. garlic powder
2 cups prepared marinara sauce (I used Ragu Light Tomato Basil)
3/4 cup part-skim mozzarella cheese, shredded*
3/4 cup provolone cheese, shredded*
*You can use whatever Italian cheeses you have on hand.
Preheat oven to 350 degrees F. Prepare pasta according to package directions, omitting salt and fat. In a large skillet, cook Italian sausage, stirring to crumble, until browned. Meanwhile, if using frozen bell pepper strips, microwave on high for about 2 minutes or until slightly soft; drain excess water. Once sausage is browned, remove from skillet and drain. If skillet is oven-proof, return sausage; otherwise, place in a 4-quart casserole dish that you lightly grease or spray with non-stick cooking spray. To the sausage, add the pasta, bell pepper, Italian seasoning, garlic powder, 1/2 cup of each of the cheeses, and the marinara sauce. Sprinkle remaining cheese over the mixture. Place uncovered in preheated oven and bake for about 15 to 20 minutes or until mixture is heated through and cheese is melted and slightly browned.
Servings: 6 (about 1 1/2 cups per serving or 9 ounces)
This recipe contains wheat (unless using alternative grain pasta) and dairy (cheese).
374 calories, 41 grams carbohydrate (6 grams fiber), 24 grams protein, 13 grams fat (6 grams saturated). This dish is an excellent source of calcium, vitamin A, vitamin C, and vitamin B12. It is a good source of several B vitamins (thiamin, riboflavin, niacin, B6) iron, and zinc.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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