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 ( I just used packaged sausage like polska keilbasa and cut it up into slices)
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
1. Get yourself a nice box of pasta. Elbow macaroni or medium shells work well.
2. 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.
3. While you pasta cooks, chop up one green pepper, one onion and 4 cloves of garlic.
4. 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.
6. Pour the chopped
up tomatoes into the skillet with the sausage and veggies.
7. 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.
8. Pour the cooked
pasta into the skillet and stir it into the
tomato mixture.
9. Spray a 9x13 with
cooking spray and pour the pasta/tomato mixture of bliss into it. Sprinkle it
with grated cheddar cheese.
10. Bake the yummy
casserole at 350 degrees for 20-25 minutes, or until the cheese is lightly
browned and bubbly.
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