My family went gaga over this rustic Italian dish and I ended up wishing I'd made a double batch for my family of 7. Serve it up with a salad and some of our favorite French Peasant Bread for a perfectly yummy and well-rounded meal!
The ingredients:
1-1/2 cups whole wheat ziti (or other short pasta)
2-1/2 Tbs. olive oil
1 lb. Italian-style turkey sausage (mild or hot), cut into 4-inch pieces
1 large red bell pepper, chopped
1 small onion, chopped
6 large mushrooms, coarsely chopped
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
1 can (15-oz.) crushed tomatoes
1/4 tsp. salt
1/4 tsp. ground black pepper
1 large ripe tomato, chopped
3/4 cup shredded mozzarella cheese
Directions: Preheat the oven to 375°. Cook the pasta according to package directions. Drain and return to the pot. Add 1 tablespoon of oil and toss to coat.
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink inside, 8-10 minutes.
Transfer the sausage to a clean plate and allow to cool while preparing the rest of the sauce. Into the same skillet, add the bell pepper, onion, mushrooms, garlic, oregano, and thyme. Cook until the onion is almost soft, 5-6 minutes, stirring occasionally. Stir in the crushed tomatoes and cook for 5 minutes. Season with salt and pepper.
Cut the sausage into 1/4-inch slices and place in a 9x13-inch greased baking dish along with the sauce and pasta.
Toss to combine. Top with fresh tomato and sprinkle with the cheese.
Bake until heated through and cheese is melted and slightly browned, 20-25 minutes.
Makes 4 servings (I only made a single batch, thinking a 9x13-inch dish is always enough for our family (2 adults and 5 kids), but I wish I'd made more).
Enjoy!
Click here for printable recipe.
The ingredients:
1-1/2 cups whole wheat ziti (or other short pasta)
2-1/2 Tbs. olive oil
1 lb. Italian-style turkey sausage (mild or hot), cut into 4-inch pieces
1 large red bell pepper, chopped
1 small onion, chopped
6 large mushrooms, coarsely chopped
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
1 can (15-oz.) crushed tomatoes
1/4 tsp. salt
1/4 tsp. ground black pepper
1 large ripe tomato, chopped
3/4 cup shredded mozzarella cheese
Directions: Preheat the oven to 375°. Cook the pasta according to package directions. Drain and return to the pot. Add 1 tablespoon of oil and toss to coat.
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink inside, 8-10 minutes.
Transfer the sausage to a clean plate and allow to cool while preparing the rest of the sauce. Into the same skillet, add the bell pepper, onion, mushrooms, garlic, oregano, and thyme. Cook until the onion is almost soft, 5-6 minutes, stirring occasionally. Stir in the crushed tomatoes and cook for 5 minutes. Season with salt and pepper.
Cut the sausage into 1/4-inch slices and place in a 9x13-inch greased baking dish along with the sauce and pasta.
Toss to combine. Top with fresh tomato and sprinkle with the cheese.
Bake until heated through and cheese is melted and slightly browned, 20-25 minutes.
Makes 4 servings (I only made a single batch, thinking a 9x13-inch dish is always enough for our family (2 adults and 5 kids), but I wish I'd made more).
Enjoy!
