Chicken, Sausage & Peppers Macaroni

Oh so perfect for a weeknight, you’re going to love this delicious recipe created by one of our favorite blogger friends, Skinnytaste.

INGREDIENTS

• 14 ounces chicken sausage, casings removed
• 1 tbsp. DeLallo Extra Virgin Olive Oil
• 1 cup chopped onion
• 1 medium red pepper, chopped
• 1 medium yellow pepper, chopped
• 3 cloves chopped garlic
• 1 cup sliced mushrooms
• 1 (14.5 oz can) DeLallo Diced Tomatoes in Juice, drained
• 2 cups DeLallo Pomodoro Fresco 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 Organic Whole-Wheat Elbows

DIRECTIONS

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, garlic and peppers; sauté until the vegetables soft, about 6 to 7minutes.
4. Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
5. Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.
6. Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9×13 pan.
7. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
8. Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.