Sausage 'N Peppers Casserole

A community recipe by bethjeff

Not tested or verified by Nigella.com

Introduction

I made this last night and not only is it virtuous, low fat and high fiber, it's yummy comfort food. I tweaked a recipe I found in a mag and it turned out great!

Ingredients

Serves: 6

Italian turkey sausage (sweet, 2 links)
½ medium chopped onion
¾ cup chopped green bell peppers
3 cloves garlic
10 cherry plum tomatoes
¼ cup chopped red bell peppers (roasted)
½ teaspoon salt
1 teaspoon red pepper flakes
black pepper (a few grinds)
8 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
8 ounces wholewheat penne
3 ounces mozzarella
2 ounces goat's cheese (or feta)
2 ounces freshly grated Parmesan cheese

Method

Sausage 'N Peppers Casserole is a community recipe submitted by bethjeff and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Remove casings from sausage. Saute in a non-stick frying pan, crumbling up the meat.

Add the green bell peppers, onion and garlic. Saute a few minutes until the veg. begin to soften. Add tomato sauce, basil, oregano, salt, pepper, red bell pepper, grape tomatoes, and roasted red bell peppers. Stir all together and let simmer about 15 minutes to blend flavors. (get your pasta water going while the flavors blend)

Begin cooking your penne pasta to taste -- don't overcook, since it will go into a casserole.

Drain pasta well, add to sausage mixture, let cool a few minutes, then mix in mozarella and goat cheese or feta cheese (it's all your taste, either will work).

Turn the mixture into a 8X8" casserole dish, cover and bake at 375 F degrees for about 20 minutes. Uncover, top with the parmesan and bake an additional 10 minutes till lightly browned.