AuthorMike EgrieCategory,
Sausage and Bell Pepper Casserole
Yields8 Servings
 15 oz hot italian turkey sausage, casings removed if necessary
 1 tbsp olive oil
 3 garlic cloves, minced
 2 medium red and/or yellow bell peppers, chopped
 1 medium onion, chopped
 14.50 oz no salt added petite diced tomatoes, drained
 2 cups Wholesome Pantry marinara sauce
 1 ½ cups sliced white mushrooms
 ½ tsp italian seasoning
 8 oz elbow pasta made from chickpeas
 1 ½ cups shredded part-skim low-moisture mozzarella cheese
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.

Make it Gluten Free: Dependent on using a Gluten Free turkey sausage.

Ingredients

 15 oz hot italian turkey sausage, casings removed if necessary
 1 tbsp olive oil
 3 garlic cloves, minced
 2 medium red and/or yellow bell peppers, chopped
 1 medium onion, chopped
 14.50 oz no salt added petite diced tomatoes, drained
 2 cups Wholesome Pantry marinara sauce
 1 ½ cups sliced white mushrooms
 ½ tsp italian seasoning
 8 oz elbow pasta made from chickpeas
 1 ½ cups shredded part-skim low-moisture mozzarella cheese

Directions

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.

Sausage and Bell Pepper Casserole
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