Easy Macaroni & Sausage Bake
|Italian sausages||1 1⁄2 Pound (Mild / Spicy)|
|Lumache/Wheels / other medium size pasta||6 Ounce|
|Boiling salted water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Oregano leaves||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Ground red cayenne pepper||1 Dash|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
Remove and discard sausage casings.
Crumble sausage into a wide frying pan and cook over medium heat until browned (about 6 minutes).
Drain and set aside.
Following package directions, cook pasta in a large kettle of boiling salted water until al dente, then drain.
Turn into a large bowl and add sausage.
3/4 cup of the cheese, oregano, basil, salt, pepper, red pepper, peas, and milk.
Toss lightly to blend ingredients, then turn into a shallow, greased 2 1/2-quart baking dish and sprinkle with remaining cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven for 20 minutes, then uncover and bake for 10 to 15 minutes longer or until bubbly.