Ingredients for Baked Elbow Macaroni With Italian Sausage And Peppers
- 1 pound whole wheat elbow macaroni
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 bell pepper (any color), chopped
- 1 tablespoon chopped fresh basil
- 1 (14.5 ounce) can tomato sauce
- 1 pound Italian sausage
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Elbow Macaroni With Italian Sausage And Peppers? 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.
How to Make Baked Elbow Macaroni With Italian Sausage And Peppers
- Preheat oven to 350°F (175°C).
- Cook 1 pound of whole wheat elbow macaroni according to package directions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic, 1/2 medium onion (chopped), 1 bell pepper (any color, chopped), and 1 tablespoon of chopped fresh basil. Sauté for 3 minutes, until softened.
- Add 1 (14.5 ounce) can of your favorite tomato sauce and 1 pound of Italian sausage (removed from casings and crumbled).
- Simmer for 5 minutes, stirring occasionally, until the sausage is cooked through.
- Spread 1 cup of the sausage and pepper sauce mixture into the bottom of a 9x13 inch baking dish.
- Layer half of the cooked macaroni over the sauce. Top with half of the sauce mixture, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
- Repeat layers with remaining macaroni, sauce mixture, mozzarella, and Parmesan cheese.
- Bake for 25-30 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
72g
Fat
126g
Carbs
35g
