Sausage and Peppers Pasta

I love pasta. I love casseroles. I love the combo of sausage and peppers. I love cheese. So when I saw this recipe on the blog A Year in the Kitchen, I knew I had to make it. It was the easiest thing I've made all week, and by far the most delicious. But then again, its right up my alley- anytime I can eat my dinner out of a bowl and have that all-in-one meal be covered in cheese, I'm a happy girl.

I did make minor changes. Most notable, is that I scaled it back. I am trying to make smaller portions of our meals, so that we are not stuck with leftovers we feel obligated to eat. This made enough for the two of us to each have two bowls (yes, it was that good,) a toddler serving, and a lunch sized portion left over. Other than that, I left out the ricotta cheese (didn't have and don't think it was missed,) used a different chicken sausage (hers was with a mozzarella and garlic, mine was Sweet Italian with Red and Green Peppers) and subbed canned tomatoes and paste for tomato sauce, just because I like the chunks.

Its such a simple recipe, you don't expect it to be so delicious. After making a few much more complicated and just so-so meals this week, this was perfect. And its one of those great meals, you can adapt to what you have one hand, throw it together, and have dinner in under a half an hour.

adapted from Sausage and Peppers Baked Pasta from A Year in the Kitchen

1/3 of a 14 lb. box of whole grain rotini or other short cut pasta (about 1 2/3 cup, uncooked)
1 small onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 tsp. fennel seeds
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
salt and pepper
1 14.5 oz. can diced Italian tomatoes, partially drained

1/2 of a 6 oz. can of tomato paste
4 links of Sweet Italian Chicken Sausage, sliced

1/2 c. shredded part-skim mozzarella
1/4 c. shredded parmesan

1. Preheat the broiler. Cook pasta according to package directions.
2. In a large skillet over medium high heat, saute onions and peppers, season with salt and pepper. Cook for about 5 minutes.
3. Add in spices, tomatoes and paste, and sausage. Mix well. Cook for 10 minutes. Add drained pasta into skillet. Stir, pour into casserole dish and top with cheeses.
4. Boil for about 5 minutes or until cheese is melted.

I have always put my pasta dishes (where everything is pre-cooked) in at about 350 for 15-20 minutes. I never thought of just broiling it. Not only did it take only a few minutes, but I loved how the cheese got all toasty instead of just melted. Yum!