Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.
In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to mediumlow; cook and stir 10 minutes or until vegetables are tender.
Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.
Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.
Make it Gluten Free: Dependent on using a Gluten Free turkey sausage.
Ingredients
Directions
Preheat oven to 350°. In large deep nonstick skillet, cook sausage as label directs, breaking up sausage with side of spoon; transfer sausage to bowl.
In same skillet, add oil, garlic, peppers and onion; cook and stir over medium heat 6 minutes or until vegetables are tender. Stir in tomatoes, marinara sauce, mushrooms, Italian seasoning, sausage, 2 cups water and salt to taste; heat to a boil. Reduce heat to mediumlow; cook and stir 10 minutes or until vegetables are tender.
Spoon just enough sausage-vegetable mixture to cover bottom of 13 x 9-inch baking dish; evenly top with uncooked pasta, remaining sausage mixture and cheese.
Cover with foil; bake 50 minutes. Remove from oven; let stand, covered, 15 minutes. Makes about 10 cups. Freeze leftovers in an airtight container.