Chicken Sausage and Peppers Macaroni Casserole

Ingredients

• Chicken Sausage

  Sundried Tomato - H-E-B

  14 oz or 397g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Water

  Plain, clean water

  2 cup or 473g

• Poultry seasoning

  Spices

  ½ tsp or 0.8g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

Directions

1. Preheat the oven to 350°F.
2. 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 into smaller pieces. Set aside on a dish.
3. Add olive oil to the skillet, reduce heat to medium, and add the onions, garlic, and peppers. Sauté until the vegetables are soft, about 6 to 7 minutes.
4. Return the sausage to the skillet along with the mushrooms, tomatoes, pasta sauce, water, and poultry seasoning. Bring to a boil, then lower heat to medium-low and simmer for 10 minutes until the vegetables are soft.
5. Spoon just enough of the sausage and vegetable mixture to cover the bottom of a 9x13 inch pan.
6. Cover with uncooked pasta, then spoon the remaining sauce mixture evenly over the top and sprinkle with cheese.
7. Cover with foil and bake for 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes before serving.