Baked Rigatoni with Sausage and Mixed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Prep: 22 minutes; Cook: 43 minutes Ingredients:
16 ounces uncooked rigatoni (tube-shaped pasta) |
8 ounces hot turkey italian sausage |
cooking spray |
1 3/4 cups chopped onion (about 1 large) |
1 medium green bell pepper, seeded and cut into strips |
1 medium yellow bell pepper, seeded and cut into strips |
1 medium red bell pepper, seeded and cut into strips |
6 garlic cloves, minced |
1 (26-ounce) jar marinara sauce with burgundy wine (such as bertolli) |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
2 cups fat-free milk |
1/2 cup plus 2 tablespoons grated fresh parmigiano-reggiano cheese, divided |
Directions:
1. Preheat oven to 425°.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage and onion; cook until sausage is browned, stirring to crumble. Add bell peppers and garlic; cook 3 minutes, stirring frequently. Stir in marinara sauce; cover, reduce heat, and simmer 10 minutes or until peppers are tender.
4. Drain pasta, and return to pan. Add pepper mixture; toss gently to coat. Divide pasta mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray.
5. Place flour and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 3 minutes or until thick, stirring constantly with a whisk. Remove from heat; stir in 1/2 cup cheese. Pour 1 cup white sauce over each casserole; sprinkle each with 1 tablespoon cheese. Bake at 425° for 20 minutes or until lightly browned and bubbly.
6. Freezer Friendly: This recipe makes two casseroles-enough for a crowd. Or serve one for a family meal and freeze the other for later. When you're ready, simply bake the frozen casserole, covered, at 425° for 30 minutes; uncover and bake an additional 30 minutes.
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