Wednesday, September 5, 2012

Baked Penne with Spicy Turkey Sausage

This healthy, all-in-one meal makes enough to share or plenty of leftovers.  For a non-spicy version, use regular Italian flavored turkey sausage and omit the banana peppers.  As it is, this dish has just the perfect hint of spiciness.

Baked Penne with Spicy Turkey Sausage
-1 pkg (~1 lb) turkey sausage, spicy Italian variety, casings removed
-1 medium onion, chopped
-1 medium green pepper, chopped
-2 banana peppers, chopped
-1 (16 oz) pkg penne pasta
-28 oz. can diced tomatoes
-1 small can tomato paste
-1 tsp. dried oregano
-1 tsp. dried basil
-1/2 tsp. fennel seed
-1/2 tsp. dried thyme
-1/2 tsp. salt
-1/2 tsp. black pepper
-2 c. shredded part-skim mozzarella cheese
-1 c. zucchini, chopped
-1 c. frozen peas and carrots, thawed


1.  Preheat oven to 350 degrees.  Cook pasta according to package directions.

2.  In a large sauce pan, brown sausage over medium heat until browned.  Meanwhile, chop peppers, onion, and zucchini.

3.  Once meat is browned, add onion and peppers, cook for about 5 minutes until softened.  Then add zucchini and cook about a minute longer.  


 4.  Add diced tomatoes, tomato paste, spices, peas and carrots.  Return to boiling, reduce heat and simmer uncovered about 5 minutes.

5.  Drain pasta, return to pot.  Add meat mixture to pasta and toss to coat.  Stir in 1 c. of the shredded mozzarella.

6.  Spread mixture into ungreased 9x13 glass pan and top with remaining 1 c. of cheese.

7.  Bake uncovered for about 20 minutes until cheese is golden brown.  Let cool 10 minutes before serving.  Slice into 8 pieces, about 10 WW points each.

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