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| INGREDIENTS |
| 1/2 lb |
bow-tie pasta |
| 1 tsp |
olive oil |
| 1 |
garlic clove, minced |
| 1 |
28 oz. can whole peeled tomatoes in pureè, low sodium |
| 1/4 tsp |
dried oregano |
| 1/8 tsp |
sugar |
| |
kosher salt |
| 2 |
precooked chicken sausages (in meat case, about 3 oz. each) |
| 8 oz |
mozzarella cheese cut into small cubes (1 - 3/4 cups) |
| 1/4 c |
grated parmesan cheese |
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| RECIPE |
- Preheat oven to 400 degrees F.
- Cook pasta according to package, drain and set aside.
- While pasta is cooking, heat oil in large sauce pan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add tomatoes, oregano and sugar; bring to a boil and then reduce to simmer.
- Stir tomatoes breaking them up and until slightly thickened, 5-8 minutes; season with salt.
- Add pasta, sausage and half of the mozzarella. Mix gently and pour into 2 quart baking dish.
- Top with remaining mozzarella and bake until bubbly and lightly browned, about 10 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of casserole
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
544 |
|
| Total Fat |
20 g |
|
| Sodium |
897 mg |
|
| Total Carbohydrates |
55 g |
|
| Fiber |
5 g |
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| Protein |
35 g |
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