Sausage and Bell Pepper CasseroleSausage and Bell Pepper Casserole
Sausage and Bell Pepper Casserole
Sausage and Bell Pepper Casserole
Inspired by: Cassandra Umile, Registered Dietitian at the ShopRite of Brandywine Commons, DE.
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Recipe - The Fresh Grocer - Corporate
SausageandBellPepperCasserole.jpg
Sausage and Bell Pepper Casserole
Prep Time35 Minutes
Servings8
Cook Time50 Minutes
Calories301
Ingredients
1 Tbs olive oil
15 oz chicken sausage, casings removed if necessary
3 garlic cloves, minced
1 ( 14 oz ) bag of mixed frozen pepper strips
1 medium onion, chopped
1 can (14.5 ounces) no salt added petite diced tomatoes, drained
2 cups Wholesome Pantry marinara sauce
1 1/2 cups sliced white mushrooms
1/2 tsp Italian seasoning
8 oz elbow pasta made from chickpeas
1 1/2 cups shredded part-skim low-moisture mozzarella cheese (6 ounces)
Directions

1. Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.

 

2. In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to medium-low; cook and stir 10 minutes or until vegetables are tender.

 

3. Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.

 

4. Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.

 

If making vegetarian, swap out the regular Italian sausage, and select the plant-based substitute.

 

Nutritional Information
  • 13 g Fat
  • 4 g Saturated Fat
  • 9 g Sugars
  • 0 g Added Sugars
  • 22 g Protein
35 minutes
Prep Time
50 minutes
Cook Time
8
Servings
301
Calories

Shop Ingredients

Makes 8 servings
1 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
15 oz chicken sausage, casings removed if necessary
Aidells Italian Style Smoked Chicken Sausage, 12 oz
Aidells Italian Style Smoked Chicken Sausage, 12 oz, 12 Ounce
$6.99$0.58/oz
3 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 ( 14 oz ) bag of mixed frozen pepper strips
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
1 medium onion, chopped
Medium Yellow Onion
Medium Yellow Onion, 20 Ounce
$1.61 avg/ea$1.29/lb
1 can (14.5 ounces) no salt added petite diced tomatoes, drained
Hunt's No Salt Added Diced Tomatoes, 14.5 oz
Hunt's No Salt Added Diced Tomatoes, 14.5 oz, 14.5 Ounce
On Sale! Limit 4
$1.25 was $1.69$0.09/oz
2 cups Wholesome Pantry marinara sauce
Rao's Marinara Sauce, 24oz
Rao's Marinara Sauce, 24oz, 24 Ounce
$9.79$0.41/oz
1 1/2 cups sliced white mushrooms
Portabella Mushrooms, 1 pound
Portabella Mushrooms, 1 pound, 1 Pound
$4.99 avg/ea$4.99/lb
1/2 tsp Italian seasoning
Dash Italian Medley Seasoning Blend, 2.0 oz
Dash Italian Medley Seasoning Blend, 2.0 oz, 2 Ounce
$4.79$2.40/oz
8 oz elbow pasta made from chickpeas
BARILLA Protein+ (Plus) Elbows Pasta, 14.5 Ounce - plant based pasta - Made from Lentils, Chickpeas & Peas - Non-GMO, Kosher Certified and Vegan
BARILLA Protein+ (Plus) Elbows Pasta, 14.5 Ounce - plant based pasta - Made from Lentils, Chickpeas & Peas - Non-GMO, Kosher Certified and Vegan, 14.5 Ounce
$3.49$0.24/oz
1 1/2 cups shredded part-skim low-moisture mozzarella cheese (6 ounces)
Biazzo Part Skim Mozzarella Cheese, 16 oz
Biazzo Part Skim Mozzarella Cheese, 16 oz, 16 Ounce
$5.79$0.36/oz

Nutritional Information

  • 13 g Fat
  • 4 g Saturated Fat
  • 9 g Sugars
  • 0 g Added Sugars
  • 22 g Protein

Directions

1. Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.

 

2. In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to medium-low; cook and stir 10 minutes or until vegetables are tender.

 

3. Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.

 

4. Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.

 

If making vegetarian, swap out the regular Italian sausage, and select the plant-based substitute.