I needed something quick and easy before I started work and so I came across this recipe. Sometimes pastas can come out a bit bland or the sauce too “tomato-ey” or overpowering. Between the sweet Italian sausage, the three cheeses, and the additional herbs – even my young son (who has turned out to be my worst critic, go figure) can’t get enough!
2.5 c uncooked whole wheat penne
2 (4 oz) links sweet turkey Italian sausage
1 c finely chopped green bell pepper
1.5 tsp dried Italian seasoning
1 tsp crushed red pepper
1/8 tsp black pepper
dash of salt
10 grape/cherry tomatoes, halved
1 garlic clove, minced
1 (8-0z) can garlic and herb tomato sauce
3/4 c shredded part skim mozzarella cheese
1/2 c crumbled goat cheese
1/4 c grated Parmesan
1. Preheat oven to 350.
2. Cook pasta according to package directions. Drain and keep warm.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with spray. Remove casings from sausage. Add sausage and cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients; saute for 6 minutes or until pepper is tender. Stir in tomato sauce. Reduce heat and simmer 5 minutes. Add pasta to pan, tossing to coat.
4. Spoon mixture into a prepped 8 in square baking dish. Stir in mozzarella and goat cheeses; sprinkle with Parmesan. Bake for 7 minutes or until bubbly and top is browned. Makes 6 (1. 25 c) servings.
Fat: 10.9 g
Protein: 20.8 g
Carbohydrate: 38.9 g
Fiber: 4.9 g
Cholesterol: 47 mg
Sodium: 641 mg