Chicken Sausage and Peppers Macaroni Casserole
In this delightful casserole, tender chicken sausage is combined with vibrant bell peppers, savory onions, and earthy mushrooms, all gently cooked in a rich marinara sauce. The mixture is then layered with whole wheat macaroni and finished with a generous sprinkle of melted mozzarella before being baked to perfection. Enjoy a hearty and wholesome meal that’s sure to please!
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Ingredients
- 14 ounces chicken sausage
- 1 tbsp olive oil
- 3 cloves chopped garlic
- 1 cup sliced mushrooms
- 1 14.5 oz can petite diced tomatoes, drained
- 2 cups marinara sauce
- 2 cups water
- 1/2 tsp Italian seasoning or dried thyme
- 1 tsp kosher salt
- 8 oz shredded mozzarella cheese
- 8 oz uncooked DeLallo whole wheat or gluten free elbows
- 1 cup chopped onion
- 1 medium yellow pepper
- 1 medium red pepper
Instructions
- 1
Preheat oven to 350°F.
- 2
In a large deep non-stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
- 3
Add olive oil to the skillet, reduce heat to medium and add the onions,
- 4
garlic and peppers; sauté until the vegetables soft, about 6 to 7
- 5
minutes.
- 6
Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
- 7
Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.
- 8
Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan.
- 9
Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
- 10
Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
- 11
Divide into 8 servings.