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Sausage and Red Peppers - Baked |
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A hearty Italian pasta dish. Lydia is not fond of sausage and Tom is not fond of casseroles. This one works. Parmesan can be ground on top.
There is also a Stove Top Version.
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| Ingredients: |
16 oz. Ziti or other pasta, such as bowtie.
2 Sweet Red Bell Peppers
2 Italian Sausage links [hot or sweet]
1 teaspoon Minced Garlic
2 Onions, thinly sliced
1/2 teaspoon Thyme
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14 oz. Crushed/diced tomatoes
1 Tablespoon Splenda
Red Pepper Flakes
EVOO
Mozarella cheese
Ground Parmesan [optional]
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| Procedures: |
Cook the pasta by package directions to al dente and drain.
Slice the peppers into strips, coat with EVOO, and roast at 425o for 20 minutes.
Skin and break up the sausage and fry in EVOO with the chopped onion.
Add the roasted peppers, garlic, spices, tomatoes and saute.
Combine q=with the cooked pasta in a 13" x 9" baking dish.
Top with mozzarella and bake ~30 minutes at 350o till bubbly.
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| Notes: |
2020-04-28: we used two hot sausages and penne rigate. We assembled early in the day in a baking dish and then added mozzarella before baking.
Whereas we added leftover Elaine’s Mom’s tomatoes, the sweetness was too strong and didn’t work.
The leftovers were discarded.
2020-04-28: Created as a substitute for the stove top version.
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05/20/2020
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