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Sausage and Bell Pepper Casserole

Sausage and Bell Pepper Casserole

Prep time: 35 minutes, plus standing

Cook time: 50 minutes

Serves: 8


  • 15 oz Hot Italian Turkey Sausage, casings removed if necessary
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 medium red and/or yellow bell peppers, chopped
  • 1 medium onion, chopped
  • 1 can (14.5 oz) no salt added petite diced tomatoes, drained
  • 2 cups Wholesome Pantry marinara sauce
  • 1 ½ cups sliced white mushrooms
  • ½ teaspoon Italian seasoning
  • 8 oz elbow pasta made from chickpeas
  • 1 ½ cups shredded part-skim low-moisture mozzarella cheese (6 oz)


  1. Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.
  2. In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to mediumlow; cook and stir 10 minutes or until vegetables are tender.
  3. Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.
  4. Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.

Per serving: 301 Calories, 13g Fat (4g Saturated), 48mg Cholesterol, 767mg Sodium, 29g Carbohydrates, 7g Fiber, 9g Sugars, 0g Added Sugars, 22g Protein

Inspired by: Cassandra Umile, Registered Dietitian at the ShopRite of Brandywine Commons, DE.

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