Cheesy sausage shells - Day 342

This recipe was a really great one!

 

Cheesy sausage shells

1 (16 ounce) box elbow macaroni or medium shell pasta

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, chopped

1 T olive oil

1 pound sausage

2 (14.5 ounce) cans Italian Stewed Tomatoes

1 t cumin

1 t basil, dried

1 t oregano, dried

salt and pepper

2-3 C cheddar cheese, grated

 

Bring a medium sized pot of water to a boil. Salt it well, and pour in your dried pasta. Cook it according to package directions. Don't let it get over cooked. Al Dente is the texture you are looking for. Which has nothing to do with Al your Dentist and everything to do with cooking pasta that still has a nice firmness to it, without being mushy and soggy.

Once the pasta is cooked pour the contents of the pot into a strainer resting nicely in your sink. Pour warm water over the top of the pasta and let it hang out there for a bit.

While you pasta cooks, chop up one green pepper, one onion and 4 cloves of garlic.

 

 Heat up a large skillet over medium high heat. Add 1 T of olive oil to the pan. Add the chopped veggies and cook them until the onions are translucent.

 

Add the sausage and cook until browned.

 

Open up 2 cans of Italian Stewed Tomatoes and pour the contents into a medium sized bowl.

Stick some kitchen scissors into the bowl and cut the tomatoes up into large chunks.

 

Pour the chopped up tomatoes into the skillet with the sausage and veggies.

 

Add 1 teaspoon of cumin, dried basil and dried oregano.

 

Sprinkle a bit of salt and pepper over the top and give it all a nice stir to combine.

 

Pour the cooked pasta into the skillet and stir it into the tomato mixture.

 

Spray a 9x13 with cooking spray and pour the pasta/tomato mixture of bliss into it. Sprinkle it with grated cheddar cheese.

 

Bake the yummy casserole at 350 degrees for 20-25 minutes, or until the cheese is lightly browned and bubbly.