BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

Baked Elbow Macaroni With Italian Sausage and Peppers image

Found this recipe on the box of whole wheat macaroni, and thought I would give it a try. Very good. I used fat free cheese and it tasted just as good as full fat. Lower in fat, and loaded with fiber.

Provided by Grammy Charlotte

Categories Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

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Ingredients

13 1/2 ounces whole wheat macaroni
3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 green bell peppers, diced
2 red bell peppers, diced
1 tablespoon dried chopped basil
4 cups red spaghetti sauce
1 lb Italian sausage, cooked and sliced thin
2 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, grated, divided

Steps:

Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
Repeat, and bake 25 minutes.
Let stand 10 minutes before serving.

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