Turkey Sausage And Pasta Bake
|Uncooked penne pasta||3 1⁄2 Cup (56 tbs)|
|Hot turkey italian sausage||1 1⁄4 Pound, casings removed|
|Chopped onion||1 1⁄2 Cup (24 tbs) (About 1 Large Sized)|
|Sliced mushrooms||8 Ounce (1 Package)|
|Chopped celery||3⁄4 Cup (12 tbs) (About 3 Stalks)|
|Canned diced tomatoes with garlic, basil, and oregano||29 Ounce (2 Cans, 14 1/2 Ounce Each, Such As Hunt'S)|
|Diced pimento||7 Ounce, drained (1 Jar)|
|Minced garlic||1 Tablespoon|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
1. Cook pasta according to package directions, omitting salt and fat.
2. Preheat oven to 400°.
3. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, mushrooms, and celery; cook 6 to 8 minutes or until tender. Add tomatoes, pimiento, and garlic. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until almost all liquid has evaporated.
4. Combine sausage mixture and hot cooked pasta in a large bowl, mixing well. Pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 400° for 15 minutes or until cheese melts.