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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Sausage, Mushroom and Pasta Casserole Recipe

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This recipe for Chicken Sausage, Mushroom and Pasta Casserole is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. whole wheat Rotini pasta
1 tsp. olive oil
1/2 C. Panko breadcrumbs
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
8 oz. cooked chicken sausage, Italian-variety, thinly sliced
1 medium yellow pepper, thinly sliced
1 medium onion, chopped
1 lb. fresh mushroom, sliced
2 Tbsp. water
4 C. marinara sauce
1 C. shredded part-skim mozzarella cheese
Directions:
Directions:
Preheat oven to 350°. Coat a 9- X 13-inch baking dish with cooking spray.
Cook pasta according to package directions; drain pasta and return to pot.
Heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside.
In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet.
Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.
Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes.
Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs.
Bake until heated through and cheese melts, about 25 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
FYI: Weight Watchers diet = 9 points.

 

 

 

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