Ingredientes para Sausage And Roasted Peppers Pasta Bake
- Pasta Noodles
- 1 pound Italian sausage
- Sliced Mushrooms
- 1 medium onion, chopped
- Garlic Cloves
- 2 tablespoons tomato paste
- 24 ounces (2 (24-ounce) jars) spaghetti sauce
- 1 teaspoon salt + 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Oregano
- Dried Thyme
- Dried Basil
- 1 teaspoon garlic powder + 1 teaspoon garlic powder
- Jalapeno Peppers
- Poblano Peppers
- Red Pepper
- Yellow Pepper
- Reduced Fat Cream Cheese
- 1/2 cup sour cream
- Laughing Cow Cheese
- Fresh Parsley
- Frozen Chopped Spinach
- Mozzarella Cheese
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sausage And Roasted Peppers Pasta Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sausage And Roasted Peppers Pasta Bake
- Preheat oven to 375°F (190°C).
- Cook 1 pound of pasta in a large pot of salted boiling water for 8 minutes, or until al dente. Slightly undercook the pasta.
- Drain the pasta and set aside.
- Make the tomato meat sauce: Sauté 1 medium chopped onion in 2 tablespoons of olive oil for 5 minutes until softened.
- Add 8 ounces of sliced mushrooms and 2 cloves of minced garlic; sauté for another 5 minutes.
- Crumble 1 pound of Italian sausage into the pan and cook until no longer pink, breaking it up with a spoon. Drain off any excess grease.
- Stir in 2 tablespoons of tomato paste and cook for 1 minute.
- Add 24 ounces (2 (24-ounce) jars) of your favorite spaghetti sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1 teaspoon garlic powder.
- Simmer the sauce for at least 20 minutes.
- Roast the peppers: Broil 2 large red bell peppers, 1 poblano pepper, and 1 jalapeño pepper, turning frequently, until the skins are blackened on all sides (about 5 minutes per side).
- Place the peppers in a bowl, cover with plastic wrap, and let them steam and cool.
- Once cool enough to handle, peel, seed, and chop the peppers. Mix and set aside.
- Prepare the cheese layer: In a bowl, combine 8 ounces of softened cream cheese, 4 ounces of shredded flavored cheese (such as cheddar or pepper jack), 1/2 cup of sour cream, 1/4 cup of chopped fresh parsley, 1 cup of chopped fresh spinach, and 1/2 cup of shredded mozzarella cheese.
- Stir in 1 teaspoon salt and 1 teaspoon garlic powder.
- Layer the pasta bake: In a 9x13 inch baking dish, layer 1/3 of the meat sauce, 1/2 of the cooked pasta, all of the roasted peppers, and all of the cream cheese mixture.
- Top with another 1/3 of the meat sauce and the remaining 1/2 of the pasta.
- Cover with the remaining 1/3 of the meat sauce, 1 1/2 cups of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
- Bake at 375°F (190°C) for 55 minutes, or until bubbly and the cheese is golden brown and crusty.
- Let stand for 10-15 minutes before serving. Makes 8-12 servings.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
42g
Fat
55g
Carbs
19g
