Chicken Sausage and Peppers Macaroni Casserole
Ingredients
-
14
ounces
chicken sausage, casings removed
-
1
tablespoon
olive oil
-
1
cup
chopped onion
-
1
medium
red pepper, chopped
-
1
medium
yellow pepper, chopped
-
3
cloves
chopped garlic
-
1
cup
sliced mushrooms
-
1
14.5 oz can
petite diced tomatoes, drained
-
2
cups
marinara sauce
-
2
cups
water
-
½
teaspoon
Italian seasoning or dried thyme
-
1
teaspoon
kosher salt
-
8
ounces
shredded mozzarella cheese
-
8
ounces
uncooked whole wheat or gluten free elbows
Instructions
- Preheat the oven to 350°F.
- Brown the sausage in a large non-stick skillet over high heat, seasoning with a pinch of salt and breaking it into smaller pieces as it cooks. Set aside.
- Add olive oil to the skillet, reduce heat to medium, and sauté the onions, garlic, and peppers until soft, about 6 to 7 minutes.
- Return the sausage to the skillet with the remaining ingredients except for the pasta and cheese. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Spoon some of the sausage mixture into the bottom of a 9x13 pan, cover with uncooked pasta, and then spoon the remaining sauce mixture over the top. Sprinkle with cheese.
- Cover with foil and bake for 50-55 minutes. Remove from the oven and let stand covered for 15 minutes.
- Divide into 8 servings.
Nutrition Facts (estimated)
Servings
8
Calories
326
Total fat
13g
Total carbohydrates
32g
Total protein
19g
Sodium
574mg
Cholesterol
61mg
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