Wednesday, October 30, 2013

Skillet Four Cheese Baked Pasta

Happy Wednesday friends!! I hope everyone is doing well today. :) I cooked this yummy dish in my oven proof skillet which made clean up really easy, just one dish. ;)  Who doesn't love that!! Super easy to throw together and it makes a lot so we were able to have leftovers for lunches during the week. What one dish meals are your favorite?

1 lb rotini or penne pasta
1 lb Italian Sausage
2 sweet red peppers
1 onion
1 Tablespoon Olive oil
1 jar Marinara Sauce
2 cups Italian Cheese blend

  • Heat oven to 450 F. Cook pasta following package directions. Drain.
  • While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion. When I cook a dish like this I always like to eyeball how many onions and peppers I put in. I don't like every bite to be full of onions and peppers. The original recipe calls for 4 cups. I diced all of mine up and tossed a hand full in, stired, and then added more to get the desired taste for our family. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
  • Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. 



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