1 medium green bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
1 medium red bell pepper, seeded and cut into strips
6 garlic cloves, minced
1 (26-ounce) jar marinara sauce with Burgundy wine (such as Bertolli)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups fat-free milk
1/2 cup plus 2 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
How to Make It
Preheat oven to 425°.
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage and onion; cook until sausage is browned, stirring to crumble. Add bell peppers and garlic; cook 3 minutes, stirring frequently. Stir in marinara sauce; cover, reduce heat, and simmer 10 minutes or until peppers are tender.
Drain pasta, and return to pan. Add pepper mixture; toss gently to coat. Divide pasta mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray.
Place flour and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat, and cook 3 minutes or until thick, stirring constantly with a whisk. Remove from heat; stir in 1/2 cup cheese. Pour 1 cup white sauce over each casserole; sprinkle each with 1 tablespoon cheese. Bake at 425° for 20 minutes or until lightly browned and bubbly.
Freezer Friendly: This recipe makes two casseroles--enough for a crowd. Or serve one for a family meal and freeze the other for later. When you're ready, simply bake the frozen casserole, covered, at 425° for 30 minutes; uncover and bake an additional 30 minutes.
Oxmoor House Healthy Eating Collection
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.