INGREDIENTS:
14 ounces chicken sausage, casings removed
1 tbsp 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 (I used my own homemade)
2 cups water
1/2 tsp Italian seasoning or dried thyme
1 tsp kosher salt
8 oz shredded mozzarella cheese
8 oz uncooked Delallo whole wheat or gluten free elbows
DIRECTIONS:
Preheat oven to 350°F.
In a large deep non-stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
Add olive oil to the skillet, reduce heat to medium and add the onions, garlic and peppers; sauté until the vegetables soft, about 6 to 7 minutes.
Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.
Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9×13 pan.
Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
Divide into 8 servings.
NUTRITION INFORMATION
Yield: 8, Serving Size: 1 1/4 cups
Amount Per Serving:
Freestyle Points: 8
Points +: 8
Calories: 326 calories
Total Fat: 13g
Saturated Fat: 9g
Cholesterol: 61mg
Sodium: 574mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 2g
Protein: 19g