Cheesy Sausage & Pepper Pasta Bake

4-6
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"This is out of a Woman's Day magazine...you can make this ahead, stopping just before baking...Cook straight from the fridge..."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (404.6 g)
  • Calories 892.1
  • Total Fat - 48.4 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 97.6 mg
  • Sodium - 1455.7 mg
  • Total Carbohydrate - 79.1 g
  • Dietary Fiber - 11.6 g
  • Sugars - 4.5 g
  • Protein - 36.9 g
  • Calcium - 553.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 26.2 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 375°F. Heat large oven-safe skillet on medium. Add sausage and cook, breaking up into small pieces until browned, 6 to 8 minutes.

Step 2

Add oil to skillet, then onion and red pepper, and thyme. Season with 1/2 teaspoon salt and pinch of red pepper flakes. Cook, stirring occasionally, until tender, 5 to 7 minutes.

Step 3

Add tomatoes (and their juices) and 2 cups water, then stir in pasta. Bring to a boil, then reduce heat and simmer, covered, 10 minutes (pasta should still have just a slight bite or tightness).

Step 4

Remove for heat and fold in sausage and 1/3 cup each Cheddar and Gruyere. Top with remaining cheese and bake until bubbly, 10 to 12 minutes. Serve sprinkled with Parmesan and parsley if desired.

Tips & Variations


No special items needed.

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