Baked Sausage & Pepper Supper

Name: Baked Sausage & Pepper Supper
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 28 oz diced tomatos; 2 tsp olive oil; 1 onion, halved and sliced thin; 2 red bell pepper, sliced thin; 3 garlic cloves, minced; 1/9 tsp red pepper flakes; 8 oz sausage; 16 campanelle; 1 cup shredded mozarella (4 oz); 1 salt, pepper, and fennel seed to taste; 1/4 cup pasta water

Firl Family Recipes @firl

Leverett, MA

Baked Sausage & Pepper Supper

Firl Family Recipes @firl

Saved

Ingredients

30 mins

6 servings

28 ozdiced tomatos
2 tspolive oil
1onion, halved and sliced thin
2red bell pepper, sliced thin
3garlic cloves, minced
1/9 tspred pepper flakes
8 ozsausage
16campanelle
1 cupshredded mozarella (4 oz)
1salt, pepper, and fennel seed to taste
1/4 cuppasta water

Saved

Steps

30 mins

1

Preheat oven to 425 and lightly grease 9x13 pan. Set pot of water over heat for pasta.
2

Heat oil in large, non-stick skillet over medium heat until shimmering. Add onion and pepper and saute until tender, ~ 5 minutes.
3

Stir in garlic and red pepper flakes and cook until just fragrant, ~ 30 seconds.
4

Stir in sausage and cook breaking up chunks until no longer pink, ~ 5 minutes.
5

Season with salt, pepper and fennel seed to taste. Add in tomatoes.
6

Meanwhile, cook pasta w/ 1/2 tbsp salt.
7

Return pasta to pot. Add in meat sauce and reserved water as needed.
8

Layer half of pasta in dish and top w/ 1/2 cup of the cheese. Repeat with remaining ingredients.
9

Bake until cheese is golden and bubbly, ~ 15 minutes.