The combination of sausage, peppers, and onions is a classic and beloved flavor profile. In this effortless casserole recipe, we bring together these hearty flavors with whole-wheat penne for a satisfying meal. The sauce is made with sautéed red bell pepper, onion, and crumbled Italian sausage, while processed diced tomatoes add brightness and depth. Slightly undercooking the pasta ensures it remains perfectly tender when baked in the oven. Assembly is a breeze, alternating layers of pasta and sauce with shredded mozzarella that melts into a gooey, cheesy middle layer and topping. This dish is an easy way to enjoy the incredible flavor combination of sausage, peppers, and onions in a comforting casserole format.
INGREDIENTS:
1 (14.5-ounce) can of diced tomatoes
1 tablespoon olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
8 ounces hot or sweet Italian sausage, casings removed
Salt and pepper
8 ounces (2 1/2 cups) whole-wheat penne
4 ounces part-skim mozzarella cheese, shredded (1 cup)
PREPARATIONS:
Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch square baking dish with vegetable oil spray. Pulse the diced tomatoes in a food processor until mostly smooth, about 5 pulses.
Heat the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the sliced onion and red bell pepper to the skillet and cook until softened approximately 5 minutes. Stir in the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the Italian sausage, breaking it up with a wooden spoon, and cook until no longer pink, about 4 minutes. Stir in the processed tomatoes and simmer until slightly thickened about 6 to 8 minutes. Season with salt and pepper to taste.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the whole-wheat penne and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the pot. Stir in the meat sauce and reserved cooking water, tossing to combine.
Spread half of the pasta mixture into the prepared baking dish and sprinkle with 1/2 cup of shredded mozzarella. Repeat with the remaining pasta and mozzarella. Bake until the sauce is bubbling and the cheese is lightly browned about 15 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.
SPECIAL INSTRUCTIONS:
Pulse the diced tomatoes in the food processor for a chunkier sauce, or pulse them more times for a smoother consistency.
TIPS:
Customize the dish by using hot or sweet Italian sausage according to your preference.
Serve the casserole with a side salad or garlic bread for a complete meal.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 350
Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
Carbohydrates: 44g
Protein: 19g
Fiber: 7g
Sodium: 500mg
This sausage, pepper, and onion casserole with whole-wheat penne is a delightful and satisfying dish that brings together classic flavors in a convenient and effortless way. The sautéed red bell pepper, onion, and crumbled Italian sausage create a flavorful sauce that is complemented by the brightness of processed diced tomatoes. The slightly undercooked penne maintains its perfect texture when baked in the oven. The alternating layers of pasta, sauce, and melted mozzarella cheese result in a cheesy, gooey middle layer and topping that adds a comforting appeal to the dish. This casserole allows you to enjoy the incredible combination of sausage, peppers, and onions in a convenient format. Customize it with your choice of hot or sweet Italian sausage to suit your taste preferences. Serve with a side salad or garlic bread for a complete and satisfying meal. Enjoy the flavors and simplicity of this delicious casserole that brings warmth and comfort to the dinner table.
