Baked Penne with Italian Sausage
Ingredients
| 1 lb | Italian Sausage |
| 1 lg | onion, chopped |
| 1 | green pepper, chopped |
| 2 tbsp | tomato paste |
| 28 oz | diced tomatoes, canned |
| 1 cup | low sodium chicken broth |
| 1 tsp | dried oregaon |
| 1 tsp | dried basil |
| 1/2 tsp | dried thyme |
| 1/4 tsp | fennel seed |
| 1/2 tsp | salt to taste |
| 10 oz | frozen green peas |
| 12 oz | penne |
| 2 cups | mozzarella cheese, shredded |
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Steps
- Cook pasta according to directions
- Preheat oven to 350 degrees
- Crumble the sausage meat into a large skillet over medium heat and brown, stirring often for about 5 minutes, until it's no longer pink.
- Add the onion, pepper and continue cooking for another 3 minutes, or until the onion and pepper have softened and the onion is translucent.
- Stir in the tomatoes, oregano, tomato paste, basil, thyme, fennel seeds, salt and pepper. Add the chicken broth and stir. Bring to a boil, reduce the heat and cook for another 20 minutes, stirring often as needed.
- Stir in the peas. Remove the sauce from heat
- Pour the sauce over the cooked pasta and stir. Stir in about 1 cup of cheese.
- Transfer the pasta to a large casserole dish. Top with remaining mozzarella cheese.
- Transfer the casserole dish to the preheated oven and bake until the cheese has melted and the casserole is bubbling, for about 20 minutes.
- Garnish with parsley or basil if desired and serve warm.
Note
Can substitute diced tomatoes with crushed tomatoes