Saturday, December 4, 2010
Corey's Pasta Bake
Adapted from the Hunt's recipe for Spicy Italian Pasta Bake. This is great for family and pot-luck dinners.
1 12-14oz. box Rotini or penne pasta (NOTE: you can use 80% of the box just fine for this dish)
19 oz. Italian turkey sausage links, casings removed
2 medium Onions (or 1 large yellow), chopped
1 Green pepper, cut into thin strips of around 1 1/2" long
1 pkg (12 oz.) Mushrooms (white), sliced in half
2 tsp Garlic, chopped (or cloves)
2 28 oz cans Crushed tomatoes
1 tsp Basil, dried
1 tsp Oregano, dried
2 tsp Parsley, dried
2 cups Mozzarella cheese, shredded
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in large nonstick skillet (or wok) over medium-high heat for 3-4 minutes, breaking apart with spoon to crumble. Add onion, green peppers, mushrooms and garlic. Cook and stir for around 6 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15-17 minutes or until hot. Let sit for a few minutes before serving.