Do you crave something like mac and cheese only a little meatier? This Sausage Noodle Casserole is just the ticket. Glorified mac and cheese, full of comfort and love, dotted with spicy bits of sausage and juicy peppers.
Course: Main Course
Keyword: casserole, sausage
Author: Jessica Fisher
1lbpenne pastaor other short noodle
19ozhot Italian sausage links
1bell pepper (any color)any color, cored, seeded, and chopped
1/4cupsundried tomatoes (julienned)drained if packed in oil
3cupsmozzarella cheese (shredded)
Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan with nonstick cooking spray.
In a large pot of boiling, salted water, cook the pasta until al dente. Rinse and drain.
In a large skillet, cook the sausage links until cooked through and lightly browned. Remove them from the pan. Once they are cool enough to handle, slice them thinly.
Saute the pepper, onion, mushrooms, and garlic in the drippings. Season to taste with salt and pepper.
In a large bowl, combine the soup and pesto. Whisk to combine.
Stir in the cooked pasta, sausages, and vegetables as well as the sundried tomatoes and 2 cups of the cheese. Spoon this mixture into the prepared baking dish. Sprinkle the remaining cheese over the top.
Bake for 30 minutes or until hot and bubbly
You can substitute turkey sausage to make this dish a bit leaner