Baked Elbow Macaroni With Italian Sausage and Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this recipe on the box of whole wheat macaroni, and thought I would give it a try. Very good. I used fat free cheese and it tasted just as good as full fat. Lower in fat, and loaded with fiber. Ingredients:
13 1/2 ounces whole wheat macaroni |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 medium onion, chopped |
2 green bell peppers, diced |
2 red bell peppers, diced |
1 tablespoon dried chopped basil |
4 cups red spaghetti sauce |
1 lb italian sausage, cooked and sliced thin |
2 cups shredded mozzarella cheese, divided |
1 cup parmesan cheese, grated, divided |
Directions:
1. Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
2. Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
3. Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
4. Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
5. Repeat, and bake 25 minutes.
6. Let stand 10 minutes before serving.
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