1. Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.
2. In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to medium-low; cook and stir 10 minutes or until vegetables are tender.
3. Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.
4. Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.
If making vegetarian, swap out the regular Italian sausage, and select the plant-based substitute.
- 13 g Fat
- 4 g Saturated Fat
- 9 g Sugars
- 0 g Added Sugars
- 22 g Protein
Shop Ingredients
Nutritional Information
- 13 g Fat
- 4 g Saturated Fat
- 9 g Sugars
- 0 g Added Sugars
- 22 g Protein
Directions
1. Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.
2. In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to medium-low; cook and stir 10 minutes or until vegetables are tender.
3. Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.
4. Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.
If making vegetarian, swap out the regular Italian sausage, and select the plant-based substitute.