Sausage and Bell Pepper CasseroleSausage and Bell Pepper Casserole
Sausage and Bell Pepper Casserole
Sausage and Bell Pepper Casserole
Inspired by: Cassandra Umile, Registered Dietitian at the ShopRite of Brandywine Commons, DE.
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Recipe - ShopRite Corporate
SausageandBellPepperCasserole.jpg
Sausage and Bell Pepper Casserole
Prep Time35 Minutes
Servings8
Cook Time50 Minutes
Calories301
Ingredients
1 Tbs olive oil
15 oz chicken sausage, casings removed if necessary
3 garlic cloves, minced
1 ( 14 oz ) bag of mixed frozen pepper strips
1 medium onion, chopped
1 can (14.5 ounces) no salt added petite diced tomatoes, drained
2 cups Wholesome Pantry marinara sauce
1 1/2 cups sliced white mushrooms
1/2 tsp Italian seasoning
8 oz elbow pasta made from chickpeas
1 1/2 cups shredded part-skim low-moisture mozzarella cheese (6 ounces)
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.

 

Nutritional Information
  • 13 g Fat
  • 4 g Saturated Fat
  • 9 g Sugars
  • 0 g Added Sugars
  • 22 g Protein
35 minutes
Prep Time
50 minutes
Cook Time
8
Servings
301
Calories

Shop Ingredients

Makes 8 servings
1 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
15 oz chicken sausage, casings removed if necessary
Wholesome Pantry Sweet Italian Chicken Sausage, 16 oz
Wholesome Pantry Sweet Italian Chicken Sausage, 16 oz
$5.49$0.34/oz
3 garlic cloves, minced
Garlic 5 ct, 5 oz
Garlic 5 ct, 5 oz
$1.50$0.30/oz
1 ( 14 oz ) bag of mixed frozen pepper strips
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$1.12 avg/ea$2.99/lb
1 medium onion, chopped
Medium Yellow Onion
Medium Yellow Onion
$1.24 avg/ea$0.99/lb
1 can (14.5 ounces) no salt added petite diced tomatoes, drained
Hunt's No Salt Added Diced Tomatoes, 14.5 oz
Hunt's No Salt Added Diced Tomatoes, 14.5 oz
4 for $5.00
$1.25 was $1.69$0.09/oz
With Price Plus Club Card
2 cups Wholesome Pantry marinara sauce
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
$2.99$0.12/oz
1 1/2 cups sliced white mushrooms
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$3.29$0.41/oz
1/2 tsp Italian seasoning
McCormick Gourmet Organic Italian Seasoning, 0.55 oz
McCormick Gourmet Organic Italian Seasoning, 0.55 oz
On Sale! Limit 4
$4.49 was $5.49$8.16/oz
8 oz elbow pasta made from chickpeas
BARILLA Protein+ (Plus) Elbows Pasta, 14.5 Ounce - plant based pasta - Made from Lentils, Chickpeas & Peas - Non-GMO, Kosher Certified and Vegan
BARILLA Protein+ (Plus) Elbows Pasta, 14.5 Ounce - plant based pasta - Made from Lentils, Chickpeas & Peas - Non-GMO, Kosher Certified and Vegan
$2.99$0.21/oz
1 1/2 cups shredded part-skim low-moisture mozzarella cheese (6 ounces)
Biazzo Part Skim Mozzarella Cheese, 16 oz
Biazzo Part Skim Mozzarella Cheese, 16 oz
$6.99$0.44/oz

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.