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Ingredients

8 ounces dry penne pasta 2 tablespoons olive oil 1 cup coarsely chopped onion 1 cup sliced mushrooms 2 carrots, sliced 1 red bell pepper, cut in 1-inch pieces 1 green bell pepper, cut in 1-inch pieces 3 cloves garlic, minced 2 teaspoons dried basil 1 (28 ounce) can CONTADINA® Tomato Puree 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced ¼ cup chopped Italian parsley, divided 4 ounces shredded mozzarella cheese

Nutrition Info

382.8 calories carbohydrate: 45.3 g cholesterol: 72.8 mg fat: 12.7 g fiber: 5.6 g protein: 22.4 g saturatedFat: 4.3 g servingSize: - sodium: 475.9 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F.
Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

6 servings

Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.