Baked Ziti with Sausage and Peppers
|Pork sausage||1 1⁄2 Pound (Hot Or Sweet Italian Style)|
|Red bell peppers/1 red and 1 green bell pepper||2 Medium, diced to make 2 cups|
|Garlic||4 Clove (20 gm), minced to make 2 teaspoons|
|Canned diced tomatoes||28 Ounce (1 Can)|
|Red pepper flakes||1⁄4 Teaspoon|
|Whole wheat ziti/Low- carb penne||3 Ounce (1 Cup)|
|Grated mozzarella cheese||6 Ounce, grated (1 1/2 Cups)|
|Grated parmesan cheese||1 Cup (16 tbs)|
1. Heat a large skillet over medium heat. Add sausage and cook, turning, until brown on all sides, about 10 minutes. Prick sausage with a fork as it cooks to release juices. Remove sausage from skillet and let cool slightly; cut into 1/2-inch slices. (It's okay if sausage is not completely cooked through.)
2. Pour off all but 1 tablespoon fat. Add peppers and garlic; cook, stirring frequently, until softened, about 5 minutes. Return sausage to pan; add tomatoes and red pepper flakes. Bring to a boil, reduce heat to medium-low, and cook until thickened, 15 to 20 minutes. Season with salt to taste.
3. Meanwhile, cook pasta according to package directions. Drain, then stir into sausage and pepper mixture. Heat oven to 375°F.
4. Spread half of the sausage and pepper mixture in a 2 1/2-to 3-quart baking dish. Cover with half of the mozzarella and Parmesan cheeses. Spread remaining sausage and peppers over cheeses. Cover with remaining cheeses. Bake until bubbly, about 15 minutes.