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
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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. |